Braised Beef Short Ribs
A tender and flavorful dish showcasing beef short ribs braised to perfection, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 lbs bone-in beef short ribs Juicy and tender, the star of the dish.
- 1/3 cup balsamic vinegar Adds a subtle sweetness and acidity.
- 2 tablespoons ghee or butter Perfect for searing the meat.
- 3 tablespoons all-purpose or gluten-free flour Used to thicken the sauce.
- 1 large onion, sliced Adds depth and sweetness.
- 1/3 cup coconut aminos (or soy sauce) Gluten-free seasoning for flavor.
- 2 cups beef broth or bone broth Provides rich flavors.
- 1 bundle fresh thyme Enhances the flavor of the beef.
- Salt and pepper to taste Essential for flavor.
- 3 tablespoons tomato paste Adds umami and color.
- 3 cloves garlic, minced Enhances flavor.
- 1 bay leaf Adds depth to braising liquid.
Instructions
Preparation
- Season the beef short ribs generously with salt and pepper.
- In a heavy pot or Dutch oven, heat ghee or butter over medium-high heat until melted.
- Add the ribs to the hot pot, searing them on all sides until browned, about 12–15 minutes. Set aside.
Cooking Aromatics
- In the same pot, reduce heat to medium and add sliced onion and minced garlic. Cook for about 2–3 minutes until softened.
Deglazing
- Pour in the coconut aminos and balsamic vinegar, scraping the bottom to loosen browned bits. Let simmer for a minute.
Making the Sauce
- Stir in tomato paste and flour, mixing until combined. Gradually whisk in beef broth until smooth.
Braising
- Return the ribs to the pot, add fresh thyme bundle and bay leaf. Cover and bake in a preheated oven at 350°F (175°C) for 2 hours.
Serving
- Remove the pot from oven, discard thyme and bay leaf. Serve the ribs hot, spooning the sauce over them.
Notes
Ensure proper searing for depth of flavor; store leftovers in the refrigerator for up to three days. Can be made a day in advance for better flavors.