Paleo Braised Beef Short Ribs
Indulge in the rich, hearty flavors of Paleo Braised Beef Short Ribs—a comforting, slow-cooked masterpiece designed to impress. Perfect for anyone following a paleo lifestyle, this recipe features tender, fall-apart beef short ribs infused with aromatic herbs like bay leaves and fresh thyme, complemented by a medley of sauteed vegetables and a tangy splash of balsamic vinegar. Braised in a robust broth of beef stock and diced tomatoes, these ribs are cooked low and slow in the oven for three hours, ensuring maximum flavor and melt-in-your-mouth texture. Serve them with the luscious braising liquid to elevate any family dinner or special occasion. With easy-to-follow instructions and wholesome, wholesome ingredients, this paleo-friendly recipe is a true celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 carrot
- 2 celery stalks
- 2 cups beef broth
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef short ribs dry with paper towels. Season with 2 teaspoons of sea salt and 1 teaspoon of black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, reduce heat to medium and add the chopped onion. Sauté for about 5 minutes until soft and translucent.
Add minced garlic cloves, chopped carrots, and celery stalks to the pot. Cook for another 3-4 minutes until the vegetables are starting to soften.
Pour in 2 cups of beef broth, scraping up any browned bits from the bottom of the pot. Add the canned diced tomatoes, bay leaves, fresh thyme, and balsamic vinegar.
Return the beef short ribs to the pot, ensuring they are submerged in the liquid.
Bring the pot to a simmer, cover with a lid, and transfer to the preheated oven.
Braised the ribs in the oven for about 3 hours, or until the meat is fork-tender.
Remove the pot from the oven. Discard the bay leaves and thyme stems before serving.
Serve the short ribs with a generous helping of the braising liquid and vegetables.
Nutrition Facts
Calories |
5211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 18882 mg | 821% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 207.3 g | ||
| Protein | 343.4 g | 687% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 726 mg | 56% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 7175 mg | 153% | |
*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.
