Paleo Braised Short Ribs

I love beef short ribs! To me, it is the ultimate comfort food. Paleo braised short ribs are an elegant meal, but really simple to make. Yes, there are a lot of ingredients, and yes, it does take a long time to cook. You defiantly need to think about being home for a good four hours while these slow cook in the oven. This meal can be a showstopper and is perfect to serve for any dinner party or a quiet night home with your love.

The key to making this recipe easier is to have all of your ingredients prepped and ready to go. Take the extra few minutes and peel and dice, measure out your liquids and your salt and pepper. Trust me, it will make all the difference.

I get these paleo braised short ribs slow cooking in the oven and 30 minutes before they will be done, I get carrots roasting in the oven and make mashed potatoes. This sauce is so good and topping your mashed potatoes with it truly will blow your mind.

Paleo Braised Short Ribs

Recipe by Kristin Sullinger

Course: EntreeCuisine: American

Servings

Adjust servings

+

–

4

people

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

Ingredients

• 2 tablespoons olive oil

• 4 beef short ribs

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 onion, diced

• 2 celery stalks, diced

• 2 carrots, peeled and diced

• 4 garlic cloves, minced

• 3 tablespoons tomato paste

• 2 cups red wine (any type will work)

• 32 ounces beef broth (can use chicken broth or bone broth)

• 6 sprigs fresh thyme

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh parsley (to top once plated)

• *may need more salt should you want to add more to the sauce

Directions

• Preheat oven to 325 degrees. Season beef short ribs with 2 teaspoons salt and 1 teaspoon black pepper. Heat olive oil in a large heavy bottom dutch oven. Sear short ribs on each side until brown and well caramelized. Take out and set aside.
• Reduce heat and add in onion, celery, and carrots. Cook for about 8 minutes, stirring often, until they begin to soften.
• Add in garlic and tomato paste and stir. Pour in red wine and cook for 5-10 minutes. Add in broth, fresh thyme and bay leaves. Place short ribs back in the pot, add in the remaining salt and pepper. Cover and let cook in the oven for 3 hours. *The short ribs will fall off the bone and fall apart when well cooked.
• After the short ribs have cooked for 3 hours, take the dutch oven out of of the oven and remove the short ribs. Carefully place them on a plate. Remove the thyme and bay leaves. Using an immersion blender, blend up the sauce until it is smooth. Taste and add more salt if needed. Place the short ribs back in and place back in the oven for 30 minutes.
• Remove short ribs. My favorite way to serve these is to top them over mashed potatoes, spoon on lots of the amazing sauce, top with fresh parsley and have some roasted carrots to go with this plate of deliciousness. ENJOY!

Notes

• *Slow Cooker Instructions 
• While I personally prefer to cook my short ribs the long way, I know that we all run short on time or have a busy day and the slow cooker is just a huge time saver. So I created the instructions for you to make these in your slow cooker. Same great flavor. 
•  Season beef short ribs with 2 teaspoons salt and 1 teaspoon black pepper. Heat olive oil in a large heavy bottom dutch oven or skillet. Sear short ribs on each side until brown and well caramelized. Take out the short ribs and place in your slow cooker. 
• Reduce heat and add in onion, celery, and carrots. Cook for about 8 minutes, stirring often, until they begin to soften. Add to your slow cooker with short ribs. 
• In a bowl, add in the wine, garlic and tomato paste and stir. Pour in to the slow cooker and then add in broth, fresh thyme, bay leaves, remaining salt and pepper. Cover and cook on low for 8-10 hours. *The short ribs will fall off the bone and fall apart when well cooked.
• After the short ribs have cooked  remove the short ribs and carefully place them on a plate. Remove the thyme and bay leaves. Using an immersion blender, blend up the sauce until it is smooth. Taste and add more salt if needed. Place the short ribs back in to the sauce and cook on low for another 30 minutes. 

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 222kcal
• Fat: 7.8g
• Saturated Fat: 1.1g
• Cholesterol: 5mg
• Sodium: 2905mg
• Potassium: 504mg
• Carbohydrates: 14g
• Fiber: 2.4g
• Sugar: 5.9g
• Protein: 3.3g
• Vitamin A: 277.1mcg
• Vitamin C: 12.6mg
• Calcium: 60mg
• Iron: 2mg
• Vitamin E: 1.9mg
• Vitamin K: 44.9mcg
• Thiamin: 0.1mg
• Riboflavin: 0.2mg
• Niacin: 1.6mg
• Vitamin B6: 0.2mg
• Vitamin B12: 0.1mcg
• Folate: 18.5mcg
• Pantothenic Acid: 0.2mg
• Phosphorus: 76mg
• Magnesium: 34mg
• Zinc: 1mg
• Selenium: 2.6mcg
• Copper: 0.2mg
• Manganese: 0.6mg

Little fact, my husband loves, I mean loves Thanksgiving dinner. It is his absolute favorite meal of the whole year. But, the last time I made these short ribs, about half way through eating them, he announced that this may have surpassed Thanksgiving dinner and be his favorite meal, I mean what??? I could not believe it, I mean I can, because these short ribs really are so amazing.

I cannot wait for you to try these and let me know how you like them!