Dairy-Free Braised Short Ribs
Elevate your dinner game with these mouthwatering Dairy-Free Braised Short Ribs, a tender and savory centerpiece perfect for special occasions or cozy nights in. Slow-cooked to perfection in a flavorful blend of aromatic vegetables, bold red wine, and rich beef broth, these ribs are infused with notes of rosemary, thyme, and a touch of balsamic vinegar for subtle tanginess. This dairy-free adaptation captures all the decadence of braised short ribs while remaining accessible to those with dietary restrictions. Cooked low and slow in the oven, the result is melt-in-your-mouth meat that pairs wonderfully with creamy dairy-free mashed potatoes, polenta, or crusty bread to soak up the luscious sauce. Whether you’re feeding a crowd or savoring leftovers, this gluten-free and dairy-free comfort food classic delivers unparalleled depth of flavor with minimal effort.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large, chopped onion
- 2 large, chopped carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 2 tablespoons balsamic vinegar
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season generously with salt and black pepper.
In a large Dutch oven, heat olive oil over medium-high heat.
Add the short ribs in batches, browning them on all sides until they have a rich brown color, about 8 minutes per batch. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes.
Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine.
Return the browned short ribs to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover with a lid and transfer to the preheated oven.
Braise the short ribs in the oven for about 3 hours, or until the meat is tender and falling off the bone.
Gently remove the short ribs from the pot and set aside. Skim off any excess fat from the surface of the cooking liquid.
Stir in the balsamic vinegar and season the sauce with additional salt and pepper if needed.
Return the short ribs to the pot to reheat for a few minutes.
Serve the short ribs with the sauce over mashed potatoes or polenta for a complete meal.
Nutrition Facts
Calories |
6671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.6 g | 658% | |
| Saturated Fat | 199.3 g | 996% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 6969 mg | 303% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.8 g | ||
| Protein | 382.1 g | 764% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 625 mg | 48% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 7267 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
