Soy-Free Braised Short Ribs
Indulge in the rich, savory flavors of these Soy-Free Braised Short Ribs, a mouthwatering twist on the classic comfort dish. Perfectly seared beef short ribs are slow-braised in a flavorful medley of red wine, balsamic vinegar, and aromatic herbs, creating a deeply satisfying sauce that pairs beautifully with the tender, fall-off-the-bone meat. This hearty recipe skips soy-based ingredients, making it an excellent option for those with dietary restrictions, without sacrificing depth of flavor. With a fragrant combination of onion, garlic, carrots, and celery, and a slow-cooking method that ensures melt-in-your-mouth results, these short ribs are the ultimate crowd-pleaser. Serve them over creamy mashed potatoes or polenta for a rustic, comforting meal that’s perfect for gatherings or a cozy night in. Rich in taste yet simple to prepare, this soy-free dish elevates the art of braising to new heights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 large onion, chopped
- 6 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery stalks, diced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 3 tablespoons balsamic vinegar
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season all over with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Brown the short ribs in batches for about 3-4 minutes per side until deeply browned. Remove and set aside.
Reduce the heat to medium, add the remaining tablespoon of olive oil, and sauté the chopped onion until translucent, about 5 minutes.
Add the garlic, carrots, and celery to the pot and continue to cook until softened, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom, and bring to a simmer.
Add the beef broth, balsamic vinegar, bay leaves, thyme, and rosemary.
Return the short ribs to the pot, making sure they are submerged in the liquid.
Bring the mixture to a gentle simmer, cover with a lid, and transfer to the preheated oven.
Braise in the oven for about 2.5 to 3 hours or until the short ribs are fork-tender.
Remove the pot from the oven and allow it to cool slightly before serving.
Serve the short ribs with the sauce and vegetables over mashed potatoes or polenta.
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 15663 mg | 681% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 218.6 g | ||
| Protein | 346.0 g | 692% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 789 mg | 61% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 8227 mg | 175% | |
*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.
