Paleo Braised Short Ribs

These Paleo Braised Short Ribs are fall off the bone, melt in your mouth tender! Short ribs are a cut of meat from the rib, chuck, plate or brisket areas of a cattle. Short ribs can be boneless or bone in; I used bone in for this recipe. Individually sliced short ribs are known as English cut. Braise means to quickly fry food then slowly cook it while covered. In this case, the short ribs are quickly seared in olive oil then cooked for several hours in a Dutch oven. They are extra hearty, savory, and filled with so much flavor!

Author: Organically Addison

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Servings: 4 servings

Calories: 1,018 kcal per serving

Ingredients

2 tablespoons - olive oil
3 pounds - bone in short ribs
1 tsp - sea salt
1 tsp - ground pepper
½ cup - white onion
1 tbsp - garlic
2 cups - Cherry Juice
1 cup - beef broth
3 ounces - tomato paste
fresh rosemary
mashed cauliflower or potatoes

Instructions

First, preheat oven to 325 degrees Fahrenheit. Add olive oil to a large Dutch oven over medium heat on the stovetop. Season short ribs with sea salt and pepper before adding to Dutch oven.
Brown for 3 minutes on both sides. Then, remove from Dutch oven.
Add in chopped onion and minced garlic. Cook for 3 minutes.
Next, add short ribs back to the Dutch oven. Add in cherry juice, beef broth, tomato paste and bring to a light boil. Remove from heat.
Carefully place a sprig of rosemary in the Dutch oven before placing in the oven.
Then, cook for 2 1/2 hours, or until meat is cooked through and tender.
Then, remove from oven. Serve over mashed cauliflower or potatoes if desired. Lastly, pour gravy on top of short ribs.

Nutrition