Get the Recipe: Paleo Braised Short Ribs
These Paleo Braised Short Ribs are incredibly tender and flavorful! They are melt in your mouth, fall off the bone delicious. The homemade sauce is so hearty and rich. This Whole30 approved dinner is one your whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 3 pounds bone in short ribs
- 1 tsp sea salt
- 1 tsp ground pepper
- 1/2 cup white onion, chopped finely
- 1 tbsp minced garlic
- 2 cup tart cherry juice
- 1 cup beef broth
- 3 ounces tomato paste
- fresh rosemary, to garnish
- mashed cauliflower or potatoes, to serve
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 short ribs gives them a nice color and flavor.
- The cherry juice acts like red wine in this recipe. Feel free to use red wine if desired.
- Cook until short ribs reach an internal temperature of 200 to 205 degrees Fahrenheit.
- Use a meat thermometer for best results.
- Store leftovers in the fridge for up to 3 days.
Calories: 589kcal, Carbohydrates: 23g, Protein: 50g, Fat: 33g, Saturated Fat: 12g, Cholesterol: 147mg, Sodium: 1145mg, Potassium: 1380mg, Fiber: 1g, Sugar: 15g, Vitamin A: 328IU, Vitamin C: 7mg, Calcium: 52mg, Iron: 7mg