Slow-Braised Paleo Beef Short Ribs

Ingredients

For the Searing & Short Ribs:

• 4 lbs grass-fed bone-in English-cut beef short ribs (approx. 4 to 6 large meaty ribs, patted bone-dry)
• 2.5 tbsp grass-fed ghee or beef tallow
• 1.5 tbsp coarse Celtic sea salt and 1.5 tsp freshly cracked black pepper

For the Balsamic Herb Braising Jus:

• 1 large yellow onion, chopped
• 3 large organic carrots, chopped into 1-inch chunks
• 3 stalks organic celery, chopped
• 6 cloves fresh garlic, smashed
• 3 tbsp organic tomato paste (no sugar added)
• 0.66 cup aged balsamic vinegar of Modena (adds rich acidic depth in place of red wine)
• 3 cups rich organic beef bone broth
• 4 sprigs fresh rosemary and 6 sprigs fresh garden thyme (tied with kitchen twine)
• 2 dried bay leaves

For the Velvety Garlic Parsnip Puree:

• 2 lbs organic parsnips, peeled and sliced into 0.5-inch rounds
• 0.33 cup full-fat coconut cream or unsweetened almond milk
• 3 tbsp grass-fed ghee
• 3 cloves roasted garlic, 1 tsp sea salt, and pinch of ground nutmeg

Step-by-Step Instructions

1. Hard Sear Short Ribs (Maillard Crust Invariant): Preheat oven to 325°F (165°C). Generously season all sides of the bone-dry short ribs with Celtic sea salt and cracked black pepper. Heat ghee or beef tallow in a 6-quart heavy enameled Dutch oven over MEDIUM-HIGH heat. Sear short ribs in batches for 3 to 4 minutes per side until deeply browned with a dark mahogany crust on all 4 sides. Transfer seared ribs to a plate.
2. Sauté Aromatics & Tomato Paste: Lower heat to MEDIUM. Add chopped onion, carrots, celery, and smashed garlic to the hot pan drippings. Sauté for 5 minutes until vegetables begin to soften. Stir in tomato paste and cook for 2 minutes until it turns a deep rust color.
3. Deglaze with Balsamic & Bone Broth: Pour in balsamic vinegar and beef bone broth. Use a wooden spoon to scrape up all caramelized browned bits from the bottom of the Dutch oven. Bring liquid to a rolling simmer for 3 minutes.
4. Submerge & Braise: Return seared short ribs and any resting juices back into the Dutch oven, nestling them bone-side down into the liquid. Tuck the rosemary-thyme herb bundle and bay leaves between the ribs. Cover with a tight-fitting lid and transfer to the oven. Braise at 325°F (165°C) for 2.5 to 3 hours (or cook in slow cooker on LOW for 8 hours) until the meat is gelatinously tender and effortlessly pulls away from the bone.
5. Make Whipped Parsnip Puree: While ribs are braising, steam or boil parsnip rounds for 15 minutes until fork tender. Transfer to a food processor with coconut cream, grass-fed ghee, roasted garlic, sea salt, and nutmeg. Puree on high for 2 minutes until silky, smooth, and fluffy.
6. Reduce Glossy Braising Jus: Transfer cooked short ribs carefully to a platter and tent with foil. Strain braising liquid through a fine-mesh sieve into a saucepan (discard cooked vegetables and herb bundle), or spoon off excess surface fat. Simmer liquid over MEDIUM-HIGH heat for 6 to 8 minutes until it reduces into a glossy, syrup-thick braising glaze.
7. Plate & Crown: Spoon a luscious cloud of warm whipped parsnip puree onto shallow dinner bowls. Rest a braised short rib on top. Spoon generous ladles of the reduced balsamic glaze over the beef. Garnish with fresh thyme and serve immediately!

Nutritional Breakdown (Per Serving - 1 Meaty Rib + Parsnip Puree)

Chef's Paleo Nutritional Science

Bone-in beef short ribs are rich in Type I and Type III collagen, glucosamine, and chondroitin sulfate that dissolve into the cooking broth, supporting joint cartilage and gut permeability. Parsnips are loaded with prebiotic soluble fiber and potassium to maintain electrolyte equilibrium.

Frequently Asked Questions