Whole30 Braised Short Ribs

Indulge in the rich, savory flavors of these Whole30 Braised Short Ribs, a comforting yet wholesome dish that's perfect for cozy evenings or special gatherings. Tender, fall-off-the-bone beef short ribs are slow-braised in a robust medley of beef stock, balsamic vinegar, garlic, and aromatic herbs like rosemary and thyme, creating a deeply flavorful sauce that will have everyone reaching for seconds. Nestled alongside a colorful mix of carrots, celery, and onions, this paleo-friendly recipe is both hearty and nutrient-packed. With minimal prep and a slow-cooking method that enhances every ingredient, this one-pot wonder delivers restaurant-quality results right from your kitchen. Perfect for meal prep or an elegant dinner, these Whole30 braised short ribs are a satisfying, healthy option that doesn't skimp on indulgence.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

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

Step 3

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

Step 4

Add the short ribs to the pot in batches, if necessary, and sear them on all sides until browned. This should take about 8 minutes. Remove the ribs from the pot and set aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until they start to soften.

Step 6

Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 7

Return the short ribs to the pot, nestling them among the vegetables.

Step 8

Pour in the beef stock and balsamic vinegar, ensuring the ribs are mostly submerged in the liquid.

Step 9

Add the bay leaves, fresh thyme, and rosemary to the pot.

Step 10

Bring the liquid to a simmer on the stove, then cover the pot with a lid and transfer it to the preheated oven.

Step 11

Braised in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Step 12

Once cooked, remove the pot from the oven. Discard the bay leaves and herb sprigs before serving.

Step 13

Serve the braised short ribs hot, accompanied by the cooked vegetables and sauce from the pot.

Nutrition Facts

Serving size	(2337.1g)

Amount per serving	% Daily Value*
Calories	2885.9

Total Fat 159.1g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 607.8mg	0%
Sodium 12963.8mg	0%
Total Carbohydrate 176.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 122.1g
Protein 180.7g	0%

Vitamin D 72.6IU	0%
Calcium 607.5mg	0%
Iron 17.9mg	0%
Potassium 5568.1mg	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: 50.0%

Protein: 25.3%

Carbs: 24.7%