Beef Short Ribs Recipe

cream bowl piled high with short ribs, carrots, and sauce

5 from 1 vote

Beef Short Ribs Recipe

Satisfy your meat cravings with these tender and flavorful paleo beef short ribs. Slow cooked to perfection, they're a delicious and satisfying meal that's perfect for any occasion

Course Main Course

Cuisine American

Keyword beef short ribs, paleo short ribs

Prep Time 1 20

Cook Time 2 15

Total Time 3 35

Servings people

Calories 537kcal

Cost 15

Equipment

Dutch oven 5qt to 6qt

Ingredients

6 pieces 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 garlic cloves minced
2 tablespoon tomato paste
6 cups beef stock
1 bottle dry red wine
A few sprigs fresh thyme
A few sprigs fresh rosemary
Salt to taste
Black pepper to taste
Cooking fat

Instructions

Preheat your oven to 400 F.
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.
6 pieces beef short ribs, Salt, Black pepper
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.
1 fennel, 1 leek, 2 onions, 6 celery stalks, 2 carrots, Cooking fat
Stir in the garlic and continue cooking for about 2 minutes.
3 garlic cloves
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.
1 bottle dry red wine, 2 tablespoon tomato paste
Add the roasted short ribs to the pot or dutch oven, pour in the beef stock, and bring to a simmer.
6 cups beef stock
Cover and place in the oven, lowering the temperature to 300 F, for about 2 hours.
Remove the meat from the pot or dutch oven and set aside.
Remove the thyme and rosemary from the liquid and bring the liquid to a boil.
A few sprigs fresh thyme, A few sprigs fresh rosemary
Let the liquid simmer for about 20 minutes, uncovered, until reduced to the desired consistency.
Add the meat back to the liquid before serving to heat it through.

Notes

Mushrooms are a wonderful addition to the roasting process for added depth of flavor.

Nutrition