📝 About This Recipe
Experience the ultimate in Paleo comfort food with these melt-in-your-mouth grass-fed short ribs, slow-cooked until they effortlessly pull away from the bone. This dish honors the traditional French braising technique but swaps refined sugars and starches for natural aromatics and a deep, bone-broth-infused red wine reduction. The result is a rich, savory masterpiece that celebrates the robust, clean flavor of high-quality beef and earthy root vegetables.
🥗 Ingredients
The Beef
- 4-5 pounds Grass-fed beef short ribs (bone-in, English cut, patted dry)
- 2 teaspoons Fine sea salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Beef tallow or Avocado oil (for high-heat searing)
The Aromatics
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 large Celery stalks (diced)
- 6 pieces Garlic cloves (smashed and peeled)
- 2 tablespoons Tomato paste (ensure no added sugar)
The Braising Liquid
- 750 ml Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
- 2 cups Beef Bone Broth (unsalted, gelatinous quality preferred)
- 4-5 sprigs Fresh Thyme (tied with kitchen twine)
- 2 sprigs Fresh Rosemary (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Remove the short ribs from the refrigerator 30 minutes before cooking to bring them to room temperature.
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2
Generously season all sides of the short ribs with sea salt and freshly cracked black pepper. Don't be shy; this is a thick cut of meat.
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3
Heat the tallow or avocado oil in a large oven-safe Dutch oven over medium-high heat. Once the oil is shimmering and slightly smoking, add the ribs.
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4
Sear the ribs in batches to avoid crowding the pan. Brown them deeply for 2-3 minutes per side until a dark, caramelized crust forms. Remove ribs and set aside on a plate.
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5
Lower the heat to medium. In the same pot with the rendered beef fat, add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and slightly browned.
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6
Add the smashed garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick-red color and smells fragrant.
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7
Pour in the entire bottle of red wine. Use a wooden spoon to scrape the bottom of the pot, releasing all the browned bits (fond) which hold the flavor.
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8
Bring the wine to a boil and let it reduce by half, which should take about 10-12 minutes. This concentrates the flavor and removes the harsh alcohol bite.
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9
Return the short ribs and any accumulated juices back into the pot. Pour in the beef bone broth until the liquid reaches about 3/4 of the way up the sides of the ribs.
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10
Tuck the thyme, rosemary, and bay leaves into the liquid. Bring the pot back to a gentle simmer.
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11
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and starting to fall off the bone.
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12
Carefully remove the ribs from the pot and tent them with foil on a warm platter. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
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13
Simmer the strained liquid over medium heat for 10-15 minutes until it reduces into a glossy, thickened sauce that coats the back of a spoon. Taste and adjust seasoning if necessary.
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14
Serve the ribs drizzled generously with the red wine reduction, garnished with a few fresh thyme leaves.
💡 Chef's Tips
Always pat your meat dry with paper towels before searing; moisture is the enemy of a good crust. If the sauce is too thin, don't use flour; simply keep reducing it until the natural gelatin from the bones thickens it naturally. For the best flavor, make this a day in advance, refrigerate, and scrape off the solidified fat layer before reheating. Choose a wine you would actually drink; a cheap 'cooking wine' will result in an acidic and unpleasant sauce. Grass-fed beef is leaner than grain-fed, so ensure your oven temperature stays low to prevent the meat from becoming tough.
🍽️ Serving Suggestions
Serve over a creamy cauliflower parsnip purée to soak up the extra red wine sauce. Pair with roasted Brussels sprouts tossed in balsamic vinegar and crispy bacon. A side of sautéed lacinato kale with lemon and garlic provides a bright contrast to the rich beef. For a drink, a glass of the same dry red wine used in the braise is the perfect companion. Top with a gremolata of parsley, lemon zest, and minced garlic for a burst of freshness.