These Braised Short Ribs are the ultimate comfort food made with simple, wholesome ingredients. Slow-cooked until fall-off-the-bone tender, the rich beef is simmered with garlic, onion, fresh rosemary, and savory broth for deep, satisfying flavor. Perfect for a cozy dinner or special gathering, this naturally gluten-free dish delivers classic braised flavor with a clean, paleo-friendly twist.
Braised Short Ribs
Ingredients
- 2 ½ pounds Beef Short Ribs bone-in, cut into 2-3 inch pieces
- Real Salt * to taste
- Ground Pepper to taste
- 2 Tbl Extra Virgin Olive Oil
- 1 Sweet Onion Sliced
- 3 Cloves Garlic Sliced
- 2 Tbl Tomato Paste
- ¾ Cup Red Wine
- 1 ½ Cups Beef Broth
- 4 Rosemary Sprigs
Instructions
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
- Coat the short ribs in coarse salt and pepper and place in the hot pan.
- Cook until deep golden brown and then flip each piece over and brown on the other side.
- Remove the ribs from the pan to a plate.
- Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
- Add the garlic and saute for 30 seconds.
- Add the tomato paste and cook for another 30 seconds, coating the onion.
- Add the red wine, if using, and let it reduce by one half. Add the beef broth and bring to a simmer. If you are not using the wine, simply add in the beef broth and bring to a simmer.
- Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
- Bake for 2 to 2 ½ hours, or until ribs are fall off the bone tender.
- Serve over polenta or a vegetable puree, such as parsnips or cauliflower.
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