Whole30 Braised Short Ribs
Braised short ribs have become a Valentines Day tradition in my house. For the past 9 years I have made my Braised Short Ribs with AMAZING Sauce which is a total show stopper dish. As much as I love this recipe, it’s not exactly quick or economical. The dish takes 2 days to make (which is not ideal for someone like myself who is incapable of planning ahead) and it contains 3 bottles of wine. For this Valentines Day I decided to create braised short rib recipe that was quicker to make and Whole30.
These short ribs are really really tasty. The meat is fall off the bone tender and the sauce has a really great rich flavour.
One thing I love about slow cooked meat like these short ribs is that the dish improves with time, so you can make these a day or two in advance and simply heat them up before serving.
Normally I strain the chunky vegetables out of the sauce before serving, but for this recipe I decided to puree them up after cooking to create a thicker sauce.
Although I prefer cooking short ribs on the stovetop and then in the oven, I have also included instant pot instructions for anyone short on time.
I highly recommend making THE BEST Cauliflower Mash to go along with these. The mash will absorb some of the sauce because you won’t want any of that going to waste!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Whole30 Braised Short RibsLeave a Review »
- 3.5 lbs short ribs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 large onion finely diced
- 1 leek roughly chopped
- 5 cloves garlic crushed
- 2 carrots roughly chopped
- 2 tbsp tomato paste
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 2 tsp thyme
- 1 can (14oz) chopped tomatoes
- 2 bay leaves
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
- Season the short ribs on all sides with salt and pepper. Heat the olive oil on high heat in a large oven proof pot and then sear the short ribs for 3-4 minutes per side until browned. Once they are seared on all sides transfer them to a plate and set aside.
- Add to the pot the onion, leek, garlic and carrots and cook for 5 minutes until the veggies begin to soften. Next add in the tomato paste, balsamic vinegar, beef stock, thyme, chopped tomatoes and bay leaves and bring the mixture to a boil.
- Once boiling, return the short ribs back to the pot cover with a lid and place in the oven to cook for 2 1/2-3 hours until the meat is fall of the bone tender.
- Once the meat is done cooking, return the pot to the stove top. Remove the short ribs from the pot and set them aside on a plate. Bring the pot to a boil and let it cook on high heat for 10 minutes until the liquid has reduced by half.
- At this point you can serve the sauce as it, or alternatively using an immersion blender, remove the pot from the heat and blend the sauce until its completely smooth.
- Serve the short ribs with the sauce and a side of mash
- Season the short ribs with salt and pepper. Brown the meat on all sides in olive oil using the sear function. Set aside
- Add to the pot the onion, leek, garlic and carrots and and cook for about 5 minutes until the veggies begin to soften.
- Next add in the tomato paste, balsamic vinegar, beef stock, thyme, chopped tomatoes and bay leaves and return the short ribs to the pot. Cook on high pressure for 40 minutes.
- When finished cooking use the natural release for 10 minutes. Remove the meat from the pot and use the saute function to reduce the liquid by half. Serve the sauce as is or use an immersion blender to blend into a thicker sauce. Serve the short ribs with the the sauce poured over top and a side of cauliflower mash.