Paleo Beef Short Ribs Braised in Red Wine
This hearty dish features tender beef short ribs slow-cooked in a rich, flavorful red wine sauce, making it a perfect comfort food that adheres to paleo principles. The combination of aromatic vegetables and herbs enhances the natural flavors of the beef, resulting in a dish that's both satisfying and nourishing.
Cuisine: American
Cooking time: 160 minutes
Serves: 4
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots sliced
- 4 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- 1. Preheat your oven to 325°F (163°C).
- 2. In a large Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with sea salt and black pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3. In the same pot, add chopped onion and carrots, cooking for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute.
- 4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 5 minutes, then return the short ribs to the pot.
- 5. Add the beef broth and fresh thyme to the pot, ensuring the ribs are mostly submerged. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, until the beef is tender and falling off the bone.
Browse more: High Protein · Gluten Free · Dairy Free
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