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Red Wine Braised Short Ribs (Paleo/Gluten Free)

Prep Time2 mins
Cook Time3 hrs
Course: Main Course
Servings: 6
Author: Jody Allard

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.