Paleo Braised Short Ribs
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Paleo Braised Short Ribs
Description
This recipe begins by seasoning short ribs with sea salt and black pepper before browning them in olive oil to develop a flavorful crust. Aromatics like finely chopped white onion and minced garlic are then sautéed in the same pot to build flavor. Adding tart cherry juice, beef broth, and concentrated tomato paste creates a rich braising liquid that balances savory and sweet notes.
The short ribs return to the Dutch oven with the braising liquid and a sprig of fresh rosemary, then cook slowly in the oven at a low temperature for about two and a half hours until the meat becomes tender and easily pulls from the bone. This slow braise tenderizes the ribs while melding flavors.
The finished short ribs are served over mashed cauliflower or mashed potatoes to complement the rich sauce. Pouring the braising liquid as gravy on top adds moisture and depth. Using cherry juice in place of red wine adds a subtle fruitiness but red wine can be substituted. Cooking to an internal temperature between 200 and 205 degrees Fahrenheit ensures the meat is tender.
Leftover ribs can be refrigerated for up to three days and reheated gently to enjoy later.
Ingredients
- 2 tbsp olive oil
- 3 pounds short ribs bone-in
- 1 tsp salt sea salt
- 1 tsp black pepper ground
- 1/2 cup white onion chopped finely
- 1 tbsp garlic minced
- 2 cup tart cherry juice
- 1 cup beef broth
- 3 ounces tomato paste
- rosemary to garnish, fresh
- cauliflower to serve, mashed, or mashed potatoes
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Add olive oil to a large Dutch oven over medium heat on the stovetop. Season short ribs with sea salt and pepper before adding to Dutch oven.
- Brown for 3 minutes on both sides. Then, remove from Dutch oven.
- Add in chopped onion and minced garlic. Cook for 3 minutes.
- Next, add short ribs back to the Dutch oven. Add in cherry juice, beef broth, tomato paste and bring to a light boil. Remove from heat.
- Carefully place a sprig of rosemary in the Dutch oven before placing in the oven.
- Then, cook for 2 1/2 hours, or until meat is cooked through and tender.
- Then, remove from oven. Serve over mashed cauliflower or potatoes if desired. Lastly, pour gravy on top of short ribs.
Notes
- Searing the ribs before braising develops deeper flavor and improves the meat's color.
- The tart cherry juice substitutes for red wine, but red wine may be used as an alternative braising liquid.
- Cook until the internal temperature reaches 200 to 205°F for tender meat; a meat thermometer is recommended.
- Store leftovers in the refrigerator for up to three days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 23g | 8% |
| Protein | 50g | 100% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 147mg | 49% |
| Sodium | 1145mg | 48% |
| Potassium | 1380mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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