Braised Paleo Beef Short Ribs with Balsamic-Wine Reduction

Ingredients

For the Searing & Braised Short Ribs:

• 3.5 lbs bone-in 100% grass-fed beef short ribs (English cut, approx. 4 to 6 thick pieces)
• 2 tbsp unrefined avocado oil or grass-fed beef tallow (for high-heat searing)
• 4 medium organic carrots, peeled and cut into 2-inch chunks
• 3 stalks organic celery, cut into 2-inch chunks
• 1 large yellow onion, thick-sliced
• 6 cloves garlic, smashed
• 2 tbsp organic tomato paste
• 2 cups rich organic beef bone broth
• 1 cup dry red wine (Cabernet / Pinot Noir) (or 0.75 cup beef broth + 0.25 cup aged balsamic for strict Whole30)
• 0.25 cup aged Modena balsamic vinegar
• 3 sprigs fresh rosemary and 4 sprigs fresh thyme
• 2 dried bay leaves
• 1.5 tsp coarse Celtic sea salt
• 1 tsp freshly ground black pepper
• 0.25 cup chopped fresh Italian parsley & flaky Maldon sea salt (for garnish)

Step-by-Step Instructions

1. Dry & Season Ribs (The Crucial Sear Step): Pat short ribs thoroughly dry with paper towels on all sides. Season generously with 1.5 tsp coarse sea salt and cracked black pepper.
2. Hard Cast-Iron Sear: Heat 2 tbsp avocado oil in a large Dutch oven or pressure cooker on SAUTÉ until shimmering hot. Add short ribs in batches (do not crowd). Sear undisturbed for 3 to 4 minutes per side until all sides develop a deep, caramelized mahogany crust. Transfer seared ribs to a platter.
3. Sauté Aromatics & Tomato Paste: Add sliced onions, carrots, and celery to the hot beef drippings in the pot. Cook for 4 minutes until lightly browned. Stir in smashed garlic and tomato paste; cook for 90 seconds until the tomato paste caramelizes.
4. Deglaze with Wine & Balsamic: Pour in the red wine and balsamic vinegar. Using a wooden spoon, scrape up all the flavorful browned fond from the bottom of the pot. Simmer for 3 minutes to reduce slightly.
5. Add Bone Broth & Herbs: Pour in the 2 cups beef bone broth. Return the seared short ribs and any accumulated meat juices back into the pot, nestling them down among the vegetables. Tuck in fresh rosemary, thyme sprigs, and bay leaves.
6. Braise to Melt-in-Your-Mouth Tenderness:
   • Instant Pot Method: Secure the lid, seal the valve, and cook on MANUAL HIGH PRESSURE for 45 minutes, followed by a 15-minute natural pressure release.
   • Dutch Oven / Slow Cooker Method: Cover with a tight-fitting lid and braise in a 325°F (165°C) oven for 3 to 3.5 hours (or low in a slow cooker for 7 to 8 hours) until the meat is falling off the bone.
7. Reduce Sauce to a Glossy Glaze (Chef Technique): Gently transfer tender short ribs and carrots to a warm serving platter. Skim excess surface fat from the remaining pot liquid, remove herb stems, and simmer on SAUTÉ for 5 minutes until reduced into a rich, spoon-coating balsamic glaze.
8. Plate & Garnish: Spoon the glossy reduction generously over the ribs and vegetables. Garnish with chopped fresh parsley and flaky sea salt. Serve atop creamy garlic cauliflower mash!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Bone-in beef short ribs are exceptionally dense in Type I and Type III collagen, hyaluronic acid, and bioavailable heme iron. As collagen breaks down under sustained heat, it releases therapeutic glycine and proline peptides that nourish the intestinal enterocyte barrier and support connective tendon repair.

Frequently Asked Questions