11 Dec Paleo & Whole30 Braised Beef Short Ribs
Today is the coldest day we’ve seen so far this winter. It was 18 degrees this morning, which is pretty darned cold for December in our neck of the woods. I’m on the couch wrapped up in the fuzziest of blankets, a sleeping baby tucked in my arm and lazy cat curled up on my knees with A Christmas Story playing in the background. (Ralphie just narrowly missed shooting out his eye.) I’m still basking in the aftermath of quite possibly the best Whole30 meal I’ve ever eaten, made or even dreamt about. I’m not even kidding…these Paleo & Whole30 Braised Beef Short Ribs are the most amazing things ever! So flavorful and tender with the meat literally falling off the bone, they are mouthwatering, delectable, and just plain exquisite.
I recently made some barbecue beef short ribs in the slow cooker, and they were super-tender. But the sauce was just “meh.” I found this recipe for Braised Short Ribs by The Pioneer Woman and knew it would be easy to make Whole30-compliant. Boy, was I right! And man, were they good! We didn’t have a single bite left over, and my husband, who is usually fairly stingy with compliments, raved about them.
Paleo & Whole30 Braised Beef Short Ribs
Ingredients
- 2.5 lbs shorts ribs about 8-10 ribs
- salt and pepper
- 1/4 c. coconut flour
- 4 tbsp. beef tallow
- 1 large yellow onion diced
- 2 c. baby carrots whole
- 4 c. beef broth separated
- 1 tbsp. balsamic vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season ribs generously with salt and pepper.
- Roll each rib in coconut flour on all sides and set aside.
- In a large Dutch oven, melt beef tallow over high heat.
- Brown the ribs on all sides, about 45 seconds per side, using tongs to turn them as they brown.
- Remove the ribs and set aside.
- Lower the heat to medium.
- Add the onion and carrots to the Dutch oven, and cook for 2 minutes until the onion begins to turn translucent.
- Add 1 cup of beef broth and deglaze the pan. Bring everything to a boil and cook for 2 more minutes, scraping all of the crispy bits from the bottom and sides of the pan.
- Add the remaining broth, balsamic vinegar, 1 teaspoon of salt, and several turns on a ground pepper grinder.
- Stir everything, taste it, and add more salt if desired.
- Add the ribs back to the Dutch oven. They should be almost completely submerged.
- Add the thyme and rosemary sprigs to the liquid.
- Put on the lid and place into the oven.
- Cook at 350 for 2 hours.
- Reduce heat to 325 and cook for another 30 minutes.
- Remove pan from oven and allow to sit with the lid on for at least 20 minutes.
- Skim off any excess fat before serving.
It’s that easy! It does take a little patience. After it’s in the oven for about 15 minutes, you’ll start to smell the herbs mingling with the ribs. As time goes on, the enticing aroma will only become more fragrant and harder to resist. What a wonderful problem to have though!
I served these with some potatoes mashed with coconut milk, ghee, salt and pepper and a non-alcoholic grapefruit mimosa.
Don’t forget to Pin this Paleo & Whole30 Braised Beef Short Ribs recipe for later!
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