Nut-Free Braised Short Ribs

Indulge in the rich, comforting flavors of these Nut-Free Braised Short Ribs, a hearty dish perfect for family dinners or special occasions. Featuring tender, fall-off-the-bone beef short ribs, this recipe is slow-cooked to perfection in a savory blend of red wine, beef broth, and balsamic vinegar, creating a deeply flavorful sauce that’s perfect for spooning over mashed potatoes or crusty bread. Aromatic vegetables like onions, carrots, and celery, along with fresh thyme and bay leaves, infuse every bite with rustic depth. Designed to be nut-allergy-friendly, this recipe is ideal for anyone seeking a crowd-pleasing, allergy-conscious meal. Ready in just over three hours, these braised short ribs are worth every minute of the wait, filling your kitchen with an irresistible aroma as they cook. Perfectly garnished with fresh parsley for a final pop of color, this dish is a guaranteed showstopper.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs, bone-in
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large carrots, diced
• 2 medium celery stalks, diced
• 4 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons balsamic vinegar
• 5 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped parsley for garnish

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the short ribs generously with salt and pepper.

Step 3

In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

Step 4

Add the short ribs in batches (avoid overcrowding) and brown on all sides, about 3-4 minutes per side. Remove and set aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.

Step 6

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

Step 7

Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Bring to a simmer and cook for 5 minutes.

Step 8

Return the short ribs to the pot, and pour in the beef broth to nearly cover them.

Step 9

Add the balsamic vinegar, thyme sprigs, and bay leaves to the pot.

Step 10

Bring the pot to a simmer, then cover and transfer to the preheated oven.

Step 11

Braise in the oven for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.

Step 12

Once cooked, remove the short ribs from the pot and keep warm.

Step 13

Discard the bay leaves and thyme stems, and skim off any excess fat from the sauce if necessary.

Step 14

Serve the short ribs with a generous amount of the sauce, garnished with chopped parsley.

Nutrition Facts

Serving size	(3512.0g)

Amount per serving	% Daily Value*
Calories	6044.6

Total Fat 457.5g	0%
Saturated Fat 181.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1524.1mg	0%
Sodium 12161.3mg	0%
Total Carbohydrate 57.3g	0%
Dietary Fiber 10.9g	0%
Total Sugars 24.0g
Protein 366.5g	0%

Vitamin D 0IU	0%
Calcium 492.8mg	0%
Iron 45.1mg	0%
Potassium 5916.3mg	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: 70.8%

Protein: 25.2%

Carbs: 3.9%