Soy-Free Braised Beef Short Ribs
Indulge in the rich, savory flavors of these Soy-Free Braised Beef Short Ribs—a comforting dish that delivers melt-in-your-mouth tenderness without a drop of soy. Perfected through slow braising, this recipe features seared beef short ribs simmered in a luxurious sauce made from beef broth, balsamic vinegar, and aromatic vegetables like onions, carrots, and celery. The addition of garlic, tomato paste, fresh thyme, and bay leaves creates a deeply flavorful base, while the soy-free preparation ensures it suits a wider range of dietary needs. Cooked low and slow in a Dutch oven, these ribs are ideal for special family dinners or elegant entertaining. Pair them with creamy mashed potatoes or roasted vegetables for a feast that's as wholesome as it is irresistible.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 large, chopped carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 4 sprigs fresh thyme
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with kosher salt and black pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the ribs from the Dutch oven and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and take on some color.
Add the minced garlic and tomato paste to the vegetables and cook for another 2 minutes, stirring until the tomato paste darkens slightly.
Pour in the beef broth and balsamic vinegar. Scrape up any brown bits from the bottom of the pot to deglaze. This is where a lot of flavor comes from!
Add the bay leaves and thyme sprigs to the liquid. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.
Bring the liquid to a simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
Braise the short ribs for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed.
Once cooked, remove the Dutch oven from the oven. Carefully take out the short ribs and set them on a platter.
Discard the bay leaves and thyme stems. Skim off any excess fat from the sauce.
Serve the beef short ribs with the reduced sauce over them, accompanied by your choice of side dishes like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
5375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 17112 mg | 744% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 216.6 g | ||
| Protein | 352.1 g | 704% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 861 mg | 66% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 8598 mg | 183% | |
*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.
