Paleolithic Braised Short Ribs
I love short ribs…fall off the bone, tender, juicy, flavorful short ribs. If you’d rather cook these in a slow cooker on low for 6 to 8 hours after browning, be my guest! You’ll end up with delicious and succulent meat either way. Serve over a bed of cauliflower rice or with veggies and enjoy!
Paleolithic Braised Short Ribs
2015-02-18 19:25:36
Serves 4
Tender, fall off the bone braised short ribs.
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
- 3 pounds beef short ribs
- ½ cup celery, diced
- ½ cup carrots, peeled and diced
- ½ cup onion, diced
- 6 garlic cloves, minced
- 5 cups beef broth
- ¼ cup water
- ½ cup balsamic vinegar
- 1 tbsp tomato paste
- 1½ tbsp. coconut oil
- 1 tbsp garlic powder
- ½ tbsp ground cumin
- ½ tbsp dried thyme
- ½ tbsp dried oregano
- salt, black pepper and garlic powder for ribs
- fresh chopped cilantro to garnish
Instructions
- Coat ribs with salt, pepper and garlic powder.
- Brown ribs in a single layer in a large pot with coconut oil over medium-high heat until browned on all sides (approximately 3-4 minutes per side).
- Set each rib aside in a bowl after browning.
- Add celery, carrots and onion to pot and cook for approximately 5 minutes.
- Stir in water, balsamic vinegar, tomato paste, garlic powder, cumin, thyme and oregano and cook for an additional 8 minutes.
- Return the ribs to the pot, add the beef broth and bring to a boil.
- Simmer and cook partially covered for 3 ½ to 4 hours.
- Transfer ribs to a plate and shred tender meat with two forks.
- Strain the remaining liquid, bring to a boil then simmer until reduced and pour into meat.
- Garnish with chopped fresh cilantro!
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