Paleo Braised Beef Ribs
Indulge in the deep, rich flavors of these **Paleo Braised Beef Ribs**, a hearty, slow-cooked dish that's perfect for cozy gatherings or meal prepping for the week. Featuring fall-off-the-bone tender beef short ribs, this recipe is elevated with a medley of aromatic vegetables, fresh herbs like thyme and rosemary, and a tangy splash of balsamic vinegar that beautifully complements the savory tomato and beef broth braising liquid. With just 20 minutes of prep and a slow, oven-braised cooking technique, this paleo-friendly entrée delivers maximum flavor with minimal effort. Serve these melt-in-your-mouth ribs alongside roasted vegetables, cauliflower mash, or your favorite paleo sides for a satisfying, wholesome feast. Ideal for those seeking a protein-packed, gluten-free, and clean eating meal option that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Preheat the oven to 325°F (165°C).
Season the beef ribs generously with salt and pepper on all sides.
In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Add the ribs in batches, browning them on all sides. This should take about 8 minutes per batch. Remove the ribs and set them aside.
In the same pot, add the chopped onion and carrots and sauté for about 5 minutes, until the onion starts to caramelize.
Add the minced garlic and chopped celery, cooking for an additional 2 minutes.
Stir in the tomato paste and cook for another 2 minutes, ensuring everything is well-coated.
Pour in the beef broth and balsamic vinegar, stirring to combine.
Return the ribs to the pot, ensuring they're submerged in the liquid.
Add the bay leaves, thyme, and rosemary to the pot.
Bring the mixture to a simmer on the stove top.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the ribs in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once done, remove the pot from the oven and let it rest for a few minutes.
Skim any excess fat from the surface, if necessary.
Remove the bay leaves and herb sprigs, and serve the ribs with the braising liquid and vegetables.
Nutrition Facts
Calories |
5133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19490 mg | 847% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 205.1 g | ||
| Protein | 345.7 g | 691% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 706 mg | 54% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7421 mg | 158% | |
*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.
