Paleo Braised Short Ribs
Indulge in the comforting flavors of **Paleo Braised Short Ribs**, a hearty, slow-cooked dish perfect for cozy dinners or special occasions. This recipe features tender, fall-off-the-bone beef short ribs infused with the earthy richness of garlic, thyme, and bay leaves, all simmered in a velvety balsamic-spiked beef broth. Sautéed onions, carrots, and celery add natural sweetness and depth, while the low-and-slow oven braising technique ensures a melt-in-your-mouth texture. Paleo-friendly and nutrient-packed, this dish pairs beautifully with cauliflower mash or roasted vegetables for a satisfying, wholesome meal. Perfectly seasoned and irresistibly flavorful, these short ribs are sure to become your new go-to for indulgent, yet clean eating.
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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, chopped
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 tablespoons balsamic vinegar
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs with sea salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Brown the short ribs in batches if necessary, about 4 minutes per side, until well-browned. Set aside on a plate.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and balsamic vinegar, scraping any browned bits from the bottom of the pot.
Return the short ribs to the pot, ensuring they are nestled into the liquid.
Add the fresh thyme sprigs and bay leaves, then bring the liquid to a gentle simmer.
Cover the pot with a lid or foil and transfer it to the preheated oven.
Braise the short ribs in the oven until they're tender and falling off the bone, about 2.5 to 3 hours.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Let the short ribs rest for about 10 minutes before serving. Optionally, skim any excess fat from the surface.
Serve the short ribs with the braising liquid and vegetables on the side or over a bed of cauliflower mash for a complete Paleo meal.
Nutrition Facts
Calories |
5111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19323 mg | 840% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 202.8 g | ||
| Protein | 345.1 g | 690% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 655 mg | 50% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7109 mg | 151% | |
*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.
