These ribs are incredibly tender, flavorful and easy to prepare! The rich sauce is perfect for dipping crusty bread or serving over rice, polenta, mashed cauliflower or mashed potatoes.
This dish has a spot in our regular dinner rotation because the whole family loves it. It’s also suitable for special occasions or dinner guests. We usually make mashed potatoes, broccoli, and a green salad to round out the meal.
Long-cooking dishes like this one are a favorite of busy families and gourmets alike; all the preparation is done hours before things get crazy. At 5 or 6 when the family is hungry or even “hangry” (hope not!), the situation is immediately defused by pulling a delectable meal out of the oven--like magic! Also, the smell throughout the house all afternoon is wonderful and can brighten the mood of everyone in it.
One variation that is delicious is adding sliced mushrooms to the pot before it goes into the oven; all types of mushrooms blend well with the flavors of the dish. If you don’t want to use red wine it's fine to substitute with more beef broth.
Whether you are a fan of short ribs or have never tried them, you must try this recipe! Let us know how you like it!
Paleo Beef Short Ribs
3 lb Beef Short Ribs, bone in and cut to 3-4" pieces
Salt and Pepper
2 T Extra Virgin Olive Oil
1 Yellow Onion, sliced
3 Cloves Garlic, minced
2 T Tomato Paste
3/4 c Red Wine
1 1/2 c Beef Broth
4 Sprigs Fresh Rosemary
Preheat the oven to 325°F.
Heat the olive oil over medium high eat in a large Dutch oven. Coat the ribs in salt and pepper and place into the pot to brown. Cook ribs, flipping occasionally, until browned on all sides. Remove the ribs to a plate.
Add the onion to the hot pot and sauté 4-5 minutes, until translucent. Stir in the garlic and saute until fragrant, about 30 seconds.
Add the tomato paste and stir to coat the onion. Cook for 30 seconds. Pour in the red wine (if using) and reduce by half.
Add the beef broth and bring to a simmer. Replace the ribs in the pot. Toss in the rosemary sprigs and cover with a tight-fitting lid.
Place the pot into the preheated oven. Bake for 3 hours, or until the meat is falling off the bones. Serve over mashed potatoes, cauliflower, polenta or rice.
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