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Paleolithic Braised Short Ribs

Beef, Recipes | February 19, 2015 | By

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
Serves 4
Tender, fall off the bone braised short ribs.
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
  1. 3 pounds beef short ribs
  2. ½ cup celery, diced
  3. ½ cup carrots, peeled and diced
  4. ½ cup onion, diced
  5. 6 garlic cloves, minced
  6. 5 cups beef broth
  7. ¼ cup water
  8. ½ cup balsamic vinegar
  9. 1 tbsp tomato paste
  10. 1½ tbsp. coconut oil
  11. 1 tbsp garlic powder
  12. ½ tbsp ground cumin
  13. ½ tbsp dried thyme
  14. ½ tbsp dried oregano
  15. salt, black pepper and garlic powder for ribs
  16. fresh chopped cilantro to garnish
  1. Coat ribs with salt, pepper and garlic powder.
  2. 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).
  3. Set each rib aside in a bowl after browning.
  4. Add celery, carrots and onion to pot and cook for approximately 5 minutes.
  5. Stir in water, balsamic vinegar, tomato paste, garlic powder, cumin, thyme and oregano and cook for an additional 8 minutes.
  6. Return the ribs to the pot, add the beef broth and bring to a boil.
  7. Simmer and cook partially covered for 3 ½ to 4 hours.
  8. Transfer ribs to a plate and shred tender meat with two forks.
  9. Strain the remaining liquid, bring to a boil then simmer until reduced and pour into meat.
  10. Garnish with chopped fresh cilantro!
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