Soy-Free Braised Beef Short Ribs

Indulge in the rich, savory flavors of Soy-Free Braised Beef Short Ribs, a melt-in-your-mouth dish perfect for hearty family dinners or special occasions. This allergy-friendly take on classic braised beef short ribs skips the soy sauce but doesn't skimp on depth, thanks to the addition of balsamic vinegar, fresh thyme, and a medley of aromatic vegetables. The beef is slowly braised in a flavorful broth until irresistibly tender, creating a luxurious sauce that’s perfect for drizzling over creamy mashed potatoes or warm roasted vegetables. Whether you're seeking a comfort food centerpiece or a dinner party showstopper, this recipe delivers a soy-free yet flavor-packed experience that will leave guests coming back for seconds. Ready your Dutch oven and enjoy a foolproof recipe for slow-cooked perfection!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef short ribs generously with kosher salt and black pepper on all sides.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the ribs from the Dutch oven and set aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and take on some color.

Step 5

Add the minced garlic and tomato paste to the vegetables and cook for another 2 minutes, stirring until the tomato paste darkens slightly.

Step 6

Pour in the beef broth and balsamic vinegar. Scrape up any brown bits from the bottom of the pot to deglaze. This is where a lot of flavor comes from!

Step 7

Add the bay leaves and thyme sprigs to the liquid. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.

Step 8

Bring the liquid to a simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.

Step 9

Braise the short ribs for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed.

Step 10

Once cooked, remove the Dutch oven from the oven. Carefully take out the short ribs and set them on a platter.

Step 11

Discard the bay leaves and thyme stems. Skim off any excess fat from the sauce.

Step 12

Serve the beef short ribs with the reduced sauce over them, accompanied by your choice of side dishes like mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	(3793.2g)

Amount per serving	% Daily Value*
Calories	5374.7

Total Fat 302.1g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 14.4g
Cholesterol 1215.6mg	0%
Sodium 17111.7mg	0%
Total Carbohydrate 294.0g	0%
Dietary Fiber 24.8g	0%
Total Sugars 216.6g
Protein 352.1g	0%

Vitamin D 145.1IU	0%
Calcium 860.7mg	0%
Iron 31.1mg	0%
Potassium 8598.5mg	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: 51.3%

Protein: 26.6%

Carbs: 22.2%