Greetings from Vienna! I’m back with internet access tonight, and I’m so happy to share this awesome recipe with you from Jody of Paleo’ish on a Dime. She has some amazing, inventive recipes that she creates to feed her large family with multiple food allergies. If you think Paleo is too hard, you should see what this mom can do!
I can’t wait to make this recipe when I get home!
Hi everyone! I’m Jody from Paleo’ish on a Dime. I’ve spent the last two years moving away from a standard diet to an individualized paleo plan that meets the unique needs of me and my kids. As a single mom of seven kids, with disabling health problems, paleo can’t be overly time-consuming or expensive or it just won’t work! So, I do my best to find simple, delicious recipes that don’t require slaving in the kitchen or selling a child to buy the ingredients!
This recipe was actually rare for me because of the cost of short ribs. Every once in awhile, though, I like to spring from a more expensive cut of meat. Since we almost never eat out, I figure that we are saving so much money there that it balances out! After all, while these grassfed short ribs cost me $48, that’s a drop in the bucket compared to the cost of even a mediocre chain restaurant meal for six people!
While this recipe cooks for ages, the hands on time is minimal. We had this over cauliflower mash and it was a great pairing!
Red Wine Braised Short Ribs (Paleo/Gluten Free)
Servings: 6
Ingredients
- Oil
- 5 lbs Bone-in Beef Short Ribs cut into 2 inch pieces
- 2 large Onions chopped
- 2 ribs Celery sliced
- 3 Carrots sliced
- 1 head Garlic cut in half
- 2 1/2 Tbsp Tapioca Starch divided
- 1 Tbsp Tomato Paste
- 1 Bottle Red Wine (750 mL)
- 4 cups Beef Broth
- 10 sprigs Italian Parsley
- 8 sprigs Thyme
- 4 sprigs Oregano
- 2 sprigs Rosemary
- 2 Bay Leaves
- Sea Salt & Black Pepper
- 1 tsp Dijon Mustard
Instructions
- Preheat oven to 325 degrees. Heat oil in a dutch oven over medium-high heat. Liberally salt and pepper the ribs and then brown them briefly on all sides, working in batches. Remove from pan and set aside.
- Add the onions, carrots, and celery to the pan and cook until onions are lightly browned. Stir in 1 1/2 tbsp tapioca and tomato paste and mix until very well combined. Add the wine and garlic, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer for 25 minutes.
- Add beef broth and all herbs, bring back to a boil over high heat, cover and move to the oven. Cook for 2 1/2 hours, or until bones slide right out.
- Remove short ribs and pour sauce through a strainer. Discard veggies (or save them to make bone broth later!), and spoon fat layer from remaining sauce. Pour the sauce back into the dutch oven, add another 1 tbsp of tapioca and the dijon mustard, and liberally season with salt and pepper. Bring to a boil, whisking often, and cook until the sauce has thickened a bit and reduced by half. Serve spooned over the short ribs.