Whole30 Braised Beef Short Ribs
Indulge in comfort food that's as nutritious as it is flavorful with these Whole30 Braised Beef Short Ribs. Perfectly seared and slow-cooked, these tender short ribs are infused with the rich, savory essence of balsamic vinegar, aromatic thyme, and hearty vegetables like carrots, celery, and onions. This recipe is entirely Whole30-approved, featuring clean ingredients and a slow braising method that locks in flavor while achieving a melt-in-your-mouth texture. Served with a luscious sauce crafted from beef broth and the caramelized juices of the ribs, this dish is a centerpiece-worthy masterpiece. Whether you're meal prepping or cooking for a crowd, these no-fuss short ribs provide wholesome satisfaction with every bite.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 3 large, peeled and chopped carrots
- 3 chopped celery stalks
- 2 tablespoons tomato paste
- 1 cup balsamic vinegar
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on each side until they are nicely browned, working in batches if necessary. This should take about 3-4 minutes per side. Remove the ribs and set them aside.
In the same Dutch oven, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5-7 minutes.
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to mix well with the vegetables.
Pour in the balsamic vinegar and scrape up any brown bits from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.
Add the beef broth, return the short ribs to the pot, and include any juices that have accumulated. Add the bay leaves and thyme sprigs.
Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer it to the preheated oven.
Braise the short ribs in the oven for about 2 1/2 to 3 hours, or until the meat is fork-tender.
Once cooked, remove the pot from the oven. Carefully take out the short ribs and set them aside. Discard the bay leaves and thyme sprigs.
If desired, you can reduce the cooking liquid over medium-high heat on the stovetop to thicken the sauce before serving.
Serve the short ribs with the vegetable sauce spooned over the top.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1150 mg | 24% | |
*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.
