Whole30 Braised Short Ribs
Indulge in the hearty richness of these Whole30 Braised Short Ribs, a melt-in-your-mouth dish that's as nourishing as it is flavorful. Perfect for those following a Whole30 or paleo lifestyle, this recipe highlights tender, slow-braised beef short ribs simmered in a savory blend of beef stock, balsamic vinegar, and aromatic herbs like thyme and rosemary. A classic mirepoix of onions, carrots, and celery forms the base, enhanced with the depth of tomato paste and garlic for a truly irresistible flavor. With just 15 minutes of prep time and a low-and-slow cooking method, these fall-off-the-bone short ribs are perfect for cozy dinners and meal prep alike. Serve them over a bed of cauliflower mash or alongside roasted vegetables for a complete, satisfying, and Whole30-compliant feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 large, chopped carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Preheat the oven to 325°F (160°C).
Season the short ribs generously with salt and black pepper on all sides.
In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat.
Add the short ribs to the pot in batches, if necessary, and sear them on all sides until browned. This should take about 8 minutes. Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until they start to soften.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Return the short ribs to the pot, nestling them among the vegetables.
Pour in the beef stock and balsamic vinegar, ensuring the ribs are mostly submerged in the liquid.
Add the bay leaves, fresh thyme, and rosemary to the pot.
Bring the liquid to a simmer on the stove, then cover the pot with a lid and transfer it to the preheated oven.
Braised in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once cooked, remove the pot from the oven. Discard the bay leaves and herb sprigs before serving.
Serve the braised short ribs hot, accompanied by the cooked vegetables and sauce from the pot.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 12964 mg | 564% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 122.1 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 608 mg | 47% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5568 mg | 118% | |
*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.
