Dairy-Free Braised Short Ribs

Indulge in the comfort of tender, fall-off-the-bone Dairy-Free Braised Short Ribs, a deeply flavorful dish perfect for cozy gatherings or special occasions. This recipe features succulent beef short ribs seared to perfection, then slow-braised in a rich medley of red wine, aromatics, and herbs like thyme and rosemary. The hearty sauce, enhanced with a splash of balsamic vinegar, is irresistibly savory and completely dairy-free, making it an inclusive choice for everyone at the table. With just 20 minutes of prep and a few simple steps, this one-pot meal delivers a gourmet dining experience right from your oven. Serve over creamy dairy-free mashed potatoes or polenta for a luxurious pairing that's sure to impress.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large, chopped onion
• 2 large, chopped carrots
• 2 chopped celery stalks
• 4 minced garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 2 tablespoons balsamic vinegar

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the short ribs dry with paper towels and season generously with salt and black pepper.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat.

Step 4

Add the short ribs in batches, browning them on all sides until they have a rich brown color, about 8 minutes per batch. Remove and set aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Step 6

Stir in the minced garlic and tomato paste, cooking for another 2 minutes.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes.

Step 8

Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine.

Step 9

Return the browned short ribs to the pot, ensuring they are mostly submerged in the liquid.

Step 10

Bring the mixture to a gentle simmer, then cover with a lid and transfer to the preheated oven.

Step 11

Braise the short ribs in the oven for about 3 hours, or until the meat is tender and falling off the bone.

Step 12

Gently remove the short ribs from the pot and set aside. Skim off any excess fat from the surface of the cooking liquid.

Step 13

Stir in the balsamic vinegar and season the sauce with additional salt and pepper if needed.

Step 14

Return the short ribs to the pot to reheat for a few minutes.

Step 15

Serve the short ribs with the sauce over mashed potatoes or polenta for a complete meal.

Nutrition Facts

Serving size	(3963.7g)

Amount per serving	% Daily Value*
Calories	5557.6

Total Fat 302.2g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 14.4g
Cholesterol 1215.6mg	0%
Sodium 18253.8mg	0%
Total Carbohydrate 295.5g	0%
Dietary Fiber 24.3g	0%
Total Sugars 214.5g
Protein 351.8g	0%

Vitamin D 145.1IU	0%
Calcium 1011.7mg	0%
Iron 36.7mg	0%
Potassium 8707.2mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 26.5%

Carbs: 22.3%