Whole30 Braised Beef Ribs
Indulge in the hearty, soul-warming flavors of these **Whole30 Braised Beef Ribs**, a perfect dish for clean eating without compromising on richness and satisfaction. This recipe features tender, fall-off-the-bone beef short ribs, slow-braised in a luscious broth of aromatic vegetables, balsamic vinegar, and fresh herbs. Searing the ribs first locks in deep, caramelized flavors, while a low-and-slow oven braise ensures the meat is irresistibly succulent. With its Whole30-compliant ingredients — no added sugars or processed oils — this dish is a wholesome yet luxurious addition to your dinner table. Serve these savory ribs with the velvety sauce and vegetables for a comforting meal that’s as rewarding to eat as it is to prepare. Perfect for dinner parties or a weekend indulgence!
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalk, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the ribs, working in batches to avoid overcrowding, and sear each side until browned, about 3–4 minutes per side. Remove ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened and beginning to brown.
Add the minced garlic and tomato paste to the pot, stirring continuously for 1 minute until fragrant.
Pour in the beef broth and balsamic vinegar, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared ribs to the pot, nestling them into the liquid and vegetables. Add the fresh thyme sprigs and bay leaf.
Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for about 2 1/2 to 3 hours, until the meat is tender and falls off the bone easily.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf.
Serve the braised beef ribs hot, spooning the sauce and vegetables over each portion. Enjoy!
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 37.1 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1270 mg | 27% | |
*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.
