Whole30 Braised Beef Short Ribs
Tender, flavorful, and irresistibly hearty, these Whole30 Braised Beef Short Ribs are the ultimate comfort food with a clean-eating twist. Perfectly seasoned and seared to lock in rich flavors, the short ribs are slowly braised in a savory blend of aromatic vegetables, balsamic vinegar, and beef broth for hours of melt-in-your-mouth perfection. This paleo-friendly, dairy-free recipe is infused with earthy notes of bay leaf and fresh thyme, making it a wholesome yet indulgent centerpiece for your next dinner. Serve these fall-apart tender short ribs with their velvety sauce spooned over roasted vegetables or mashed cauliflower for a meal that’s both satisfying and compliant with Whole30 standards. Whether you’re meal-prepping or hosting a cozy gathering, this dish is a guaranteed crowd-pleaser!
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Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 3 large, peeled and chopped carrots
- 3 chopped celery stalks
- 2 tablespoons tomato paste
- 1 cup balsamic vinegar
- 2 cups beef broth
- 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 salt and pepper on all sides.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on each side until they are nicely browned, working in batches if necessary. This should take about 3-4 minutes per side. Remove the ribs and set them aside.
Step 4
In the same Dutch oven, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5-7 minutes.
Step 5
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to mix well with the vegetables.
Step 6
Pour in the balsamic vinegar and scrape up any brown bits from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.
Step 7
Add the beef broth, return the short ribs to the pot, and include any juices that have accumulated. Add the bay leaves and thyme sprigs.
Step 8
Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer it to the preheated oven.
Step 9
Braise the short ribs in the oven for about 2 1/2 to 3 hours, or until the meat is fork-tender.
Step 10
Once cooked, remove the pot from the oven. Carefully take out the short ribs and set them aside. Discard the bay leaves and thyme sprigs.
Step 11
If desired, you can reduce the cooking liquid over medium-high heat on the stovetop to thicken the sauce before serving.
Step 12
Serve the short ribs with the vegetable sauce spooned over the top.
Nutrition Facts
| Serving size | (3752.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5436.1 |
| Total Fat 287.6g | 0% |
| Saturated Fat 105.6g | 0% |
| Polyunsaturated Fat 13.1g | |
| Cholesterol 1215.6mg | 0% |
| Sodium 19106.1mg | 0% |
| Total Carbohydrate 336.0g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 252.0g | |
| Protein 349.6g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 1018.9mg | 0% |
| Iron 33.0mg | 0% |
| Potassium 9421.2mg | 0% |
Source of Calories