Braised Short Ribs

5 from 1 vote

Meltingly tender and juicy short ribs in a bright and umami filled sauce pair well with a creamy rich cauliflower puree for this easy and satisfying braise. I like to make this a day ahead. Refrigerate then pull any extra fat off the top. The overnight rest allows the flavors to meld. I also like to serve this with cauliflower puree.

Course Main Course

Cuisine American

Keyword american, beef, braise, dairy-free, dinner, easy, egg-free, lunch, main, nut-free, short rib, stew

Prep Time 15

Cook Time 3 25

Total Time 4

Servings

Calories 464kcal

Author Jenny Ross

Ingredients

2 tablespoons avocado oil
2 1/2 pounds boneless beef short ribs cut into large pieces
1 yellow onion diced
1 carrot peeled and diced
1 celery stalk diced
6 garlic cloves minced
2 tablespoons tomato paste
1 cup red or white wine dry, or 1/4 cup balsamic with 3/4 cup broth for alcohol-free
28 ounce can crushed tomatoes with juices
2 tablespoons coconut aminos
2 teaspoons fish sauce optional but adds umami and you won't taste it
2 teaspoons thyme dried
generous pinch cayenne
2 bay leaves
2 tablespoons balsamic
2 cups chicken broth
1 tablespoon gelatin
salt to taste
parsley minced for garnish, optional

Instructions

Preheat the oven to 325ºF and place the rack into the middle of the oven.
Heat a large and heavy oven-safe pot over high heat. When hot, add some avocado oil and then add the ribs. Cook until deeply browned on all sides, about 10 minutes, working in batches if necessary. Transfer to a plate and do not clean the pan.
Add the onion, carrot, and celery and cook until golden, about 10 to 15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomato paste and cook 1 minute more. Add wine then bring to a boil and reduce by half. Finally, add all remaining ingredients except parsley, adding back meat and nestling it under the liquid.
Bring the mixture to a boil then reduce to a simmer. Cover and transfer to the oven and bake at 325ºF until tender, about 3 hours, adding water or more stock as needed if the liquid reduces significantly.
Remove sauce from heat and add back the beef and turn to coat in sauce. Sprinkle with parsley and serve.

Notes

Protein:Energy Quotient [calories]: 0.87, Protein % of calories: 36.8%

Nutrition