Friday, September 11, 2015

Paleo Comfort Foods~Braised Short Ribs

OMG...Mouth Watering Goodness!!!

This recipe is from one of my favorite Paleo cookbooks, Paleo Comfort Foods by Julie & Charles Mayfield.


3-4 lbs grass-fed beef short ribs
2-3 tsp fresh thyme leaves, minced
2 tsp black pepper
2 tsp kosher salt
2 TBS avocado oil (hubby used olive oil)
1 1/2 C onion, chopped
1/2 C carrots, chopped
1/2 C celery stalks, chopped
4 sprigs fresh thyme
3 bay leaves
2 TBS balsamic vinegar
1 C marsala wine (found by dessert wines at Whole Foods)
3 C dry red wine
4 C beef stock (or veal if you have it)
6 oz thick-sliced portobello mushrooms (optional)  *we omitted as hubby detests mushrooms


1. One hour before you begin cooking, remove the short ribs from the refrigerator and their packaging. Season with thyme, salt and pepper.
2. Preheat oven to 350* (165*C).
3. In a large Dutch oven, heat the oil over medium high heat.  Place the short ribs meaty sides down in the pan, working in batches if needed to avoid overcrowding. Sear until they are nicely browned on each of the meaty sides (no need to brown the rib side). Transfer the browned ribs to a plate and set aside.
4. In the same Dutch oven, reduce your heat to medium, and add in your onion, carrot, celery, thyme, and bay leaves.  Stir with a wooden spoon to scrape up all the browned bits in the pot, and continue cooking until vegetables are softened and translucent.
5. Add in the balsamic vinegar, marsala, and wine and stir, bringing heat up to high and letting the mixture come to a boil. Let the liquid boil until it is reduced in half.
6. Pour in the stock and bring liquid back up to a boil.
7. Place the short ribs back in the pan placing the mushrooms on top and covers (unless omitting).
8. Braise in the oven for 3-3 1/2 hours or until the ribs are fork tender and do not resist at all.
9. Remove ribs and mushrooms from the Dutch oven. Increase temperature of oven to 400* (205*C). Place ribs meat side up on a sheet pan and roast for 10 minutes or until browned.
10.  While the ribs are roasting, strain the braising liquid through a fine sieve placed over a bowl to retain all the strained liquid.  Press down on the solids in the sieve to squeeze all the liquid out.  If you want you can skim off the fat at this point.
11.  Return liquid back to the Dutch oven, and bring up to a boil.  Simmer until sauce thickens slightly.
12.  Return the ribs and mushrooms back to the sauce and serve, spooning sauce over ribs.

We served them alongside Mashed Potatoes.  Enjoy!!!


Stacey said...

This sounds so delicious! I confess I've never bought short ribs before. Is there something I should know to pick them out?

Gypsy Heart said...

Wish I had this right now ~ sounds wonderful! Thanks so much for sharing.


Christy @ 11 Magnolia Lane said...

My mouth is watering--this sounds like the perfect Sunday dinner recipe! Thanks for sharing!

Anonymous said...

This does sound so yummy! My family has been paleo 80% of the time for few years now. This meal would wow my boys! Thanks for sharing!

bj said...

ummm, this looks sooo good.

Linda @ Life and Linda said...

Perfect meal for Sunday. In face, I took short ribs out of the freezer last night.
The flavors sound amazing together. Thank you again for your sweet visit and prayers.
Blessings to you and your family.

Beautifully Seaside // Formerly Chic Coastal Living said...

This looks so yummy! Hope you have a great week! XO

Nancy said...

I think you need to give cooking lessons. seriously. if I lived closer i'd be your first client.

NanaDiana said...

OMGOSH- That sounds SO GOOD!! Hubby and I went on the Whole 30 program this morning. I am looking for good recipes and the program you are on is almost the same as the Whole 30. Hope you have a great day and thanks for visiting me today! xo Diana