Beef Short Ribs Recipe

Satisfy your meat cravings with these tender and flavorful paleo beef short ribs. Slowly cooked in a Dutch oven, these are perfection. A rich and delicious meal that's perfect for any occasion and is the ideal comfort food for cold winter nights.

When living a Paleo lifestyle, you don't need to sacrifice flavor. Rich, slowly cooked short ribs are a perfect way to feel satisfied at dinnertime while staying on track with your dietary needs. A Dutch oven is a perfect option for preparing this meal, as it holds in the heat and helps tenderize the meat over a long cooking process.

You will revel in the flavors that burst in your mouth. Fresh fennel, leek, celery, and carrots are a built-in side dish to the richly seasoned beef. Fresh herbs and a bit of red wine complete the ingredients list to elevate a simple cut of meat into an entree that is pleasing to the eye and the appetite.

If you want to keep beef on your menu but don't need something quite as rich, then consider the maple balsamic braised chuck roast instead. It's another flavor-packed choice for your menu.

Paleo Beef Short Ribs Recipe

SERVES: 6 Prep TIME: 1 hour 20 min COOK: 2 hours 15 mins

Ingredients

• 6 beef short ribs
• 1 fennel, top removed and core diced
• 1 leek, green part removed, and white cut into 1-inch pieces
• 2 onions, chopped
• 6 celery stalks, cut into 1-inch pieces
• 2 carrots, cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tablespoon tomato paste
• 6 cups beef stock
• 1 bottle of dry red wine
• A few fresh rosemary sprigs
• A few fresh thyme sprigs
• Cooking fat
• Sea salt and freshly ground black pepper to taste

Here's How You Make Beef Short Ribs

1. Preheat your oven to 400 F.
2. Place the beef short ribs on a foil-covered baking sheet, season with sea salt and freshly ground black pepper, and place them in the preheated oven to roast for 15 minutes.
3. In the meantime, heat a pot or Dutch oven to medium-low heat and cook the fennel, leek, onion, celery, and carrots in some cooking fat for about 15 minutes.
4. Stir in the garlic and continue cooking for about 2 minutes.
5. Pour in the red wine with the tomato paste, and season to taste with salt and pepper, bring to a boil and let boil until reduced by half, about 10 minutes.
6. Add the roasted short ribs to the pot or dutch oven, pour in the beef stock, and bring to a simmer.
7. Cover and place in the oven, lowering the temperature to 300 F, for about 2 hours.
8. Remove the meat from the pot or dutch oven and set aside.
9. Remove the thyme and rosemary from the liquid and bring the liquid to a boil.
10. Let the liquid simmer for about 20 minutes, uncovered, until reduced to the desired consistency.
11. Add the meat back to the liquid before serving to heat it through.

📖 Recipe