Braised Short Ribs in an AMAZING Sauce
Look no further, this is THE BEST Paleo Braised Short Rib recipe you will ever try, guaranteed. They are Gluten/Dairy Free, Refined Sugar Free, SCD legal.
This sauce….oohhh this sauce. It’s what foodie dreams are made of. If it was socially acceptable to drink it with a straw then I would. And then are the short ribs, which are so tender that all you need is a gentle push with your fork and they just fall apart.
This is the ultimate special occasion recipe. Whether its for Valentine’s Day, an anniversary, birthday or to serve to fancy guests, it is guaranteed to impress.
Ok full disclosure, this is the first recipe I have ever shared with you that I have not come up with myself. Daniel Boulud who is one of my favourite chefs, included this recipe in a cookbook and I have just made a few adjustments to make it Paleo and SCD Legal. I have made these short ribs for everyone from my parents, to in-laws to friends and colleagues and they have always been met with rave reviews.
These paleo short ribs take time to prepare, not a few hours, but rather a few days. Ideally it should be made 2 to 3 days in advance because the flavours in the sauce only get better with time. That being said, although it takes time to prepare, it is perfect for serving to guests because the actual day of preparation requires nothing more then a quick reheat.
Not only is this dish insanely delicious, it is also so fun to make. If you follow me on Instagram, you may remember a story I posted last weekend of a small fire in my kitchen, I have reposted it below for your enjoyment. The very first step in this recipe is to light a pot of wine on fire. It is really fun to watch, and can easily be controlled by reducing the heat on the stove, so don’t worry, I promise your house won’t burn down.
I am so excited for you guys to try these paleo braised short ribs. The sauce really is out of this world and resembles something you would get at a top restaurant. The extra time it takes to make these is more then worth it, and I guarantee that whoever you choose to serve this to will be very impressed. Serve it with cauliflower mash for the perfect meal.
Here are a few more comforting recipes that you might enjoy…
- Whole30 Braised Short Ribs
- Ginger & Orange Braised Short Ribs
- Slow Cooker BBQ Ribs
- Braised Lamb Shanks
- Slow Cooker Brisket with Balsamic Onion Gravy
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Braised Short Ribs in an AMAZING Sauce
Ingredients
- 3 bottles of red wine
- 6 large short ribs approx 2kgs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup shallots
- 3 sticks celery chopped
- 8 cloves garlic
- 2 tsp thyme
- 2 bay leaves
- 1 14 oz can chopped tomatoes
- 10 cups beef broth
Instructions
Day 1
- Put the wine in a large pot on medium heat and bring to a boil. Once the wine is boiling, lower the heat to medium and then light the wine on fire by carefully placing a lit match close to the liquid. If the flames get too high, lower the heat, and allow to cook until the flames have died out.
- Increase the heat to bring the wine back to a rolling boil and let cook until the liquid has reduced by half. Remove from the heat.
- Season the short ribs with salt and pepper. Heat the oil in a large dutch oven on medium heat and sear the short ribs until browned on all sides. Transfer the ribs to a plate and set aside.
- Add the leeks, carrots, shallots, celery and garlic to the pot and cook for 5 minutes until browned. Add in the thyme, bay leaves, chopped tomatoes, beef broth, reduced wine and short ribs and place the pot in the oven to cook at 175 degrees celsius (350 degrees Fahrenheit) for 2 1/2 hours or alternatively cook in a slow cooker on low heat for 8 hours. Once the ribs are very tender, remove from the heat and allow to cool before refrigerating the entire pot overnight.
Day 2
- Using a spoon, scrape the layer of fat off the top of the pot. Remove the short ribs from the pot and keep warm in the oven until ready to serve. Bring the sauce in the pot back to a boil and cook until it has reduced down to approximately 5 cups. Pour the sauce through a sieve to remove the chunky vegetables*
- To serve, place the short ribs on the plate (ideally on top of Cauliflower Mash and pour the sauce overtop.
Notes
Nutrition
Hi, I don’t really understand how much tomatoes go in.
is it, 1,14 oz?
thanks in advance
Sorry it’s not clearer! It should be 1 14-oz can of tomatoes
Am currently making this recipe. Why is there an asterisk at the end after “remove the chunky vegetables”?
Just found the note, sorry
I followed Hillary’s suggestion and only used 2 bottles of wine. This turned out amazing. The sauce was full of flavor but thinner than I expected. The ribs were so tender when they where done cooking. This recipe does take some time to reduce everything and a long cooking time. However, I would happily make again on a long weekend. I served mashed cauliflower for myself and classic mashed potatoes for my husband.
Looks great! What red wine do you use that you know to be SCD compliant?
I find that Cabernet Sauvignon, Merlot & Pinot Noir are the driest red wines
I am so pleased with this recipe. I had a dinner party and everyone love it. I made “GORGONZOLA MASHED POTATO” instead cauliflower, and it was great side dish
How long I can keep the sauce in the refrigerator after the day I made it?
This recipe is amazing!!! Have made it several times now. You can easily cut down to 2 bottles of wine if needed and reduced by about 3 cups of broth. If you find you have too much sauce. I find I have close to just the right amount.
Thanks for the feedback, that’s really useful for others as 3 bottles of wine can seem like too much.
Up to the point where you say to reduce the sauce, all was fine. Then, epic fail! The sauce was thin & watery at 5 cups so I continued reducing, tasting, reducing, tasting, etc. etc. At 1 cup I was afraid I’d have too little so I stopped cooking, let it cool & tasted the stongest, bitterest, still-to-thin sauce ever. Completely ruined. Took my guest to a restaurant and used the meat for sandwiches.
These look amazing. Did you use canned beef broth? Would that bee too salty? Where I live beef bones are insanely expensive so making from scratch isn’t an option. Thanks!
You can definitely use canned beef broth, I would just hold off adding any salt to the sauce until you have tasted it to make sure that its not too salty.
I’m going to be cooking for 20 people and have ordered 24 english cut short ribs. I’m interested in this sauce but I can’t imagine multiplying the quantities by 6 (18 bottles of wine is a bank breaker lol) Any thoughts?
There is a large amount of sauce in this recipe vs the number of short ribs so I would suggest tripling the amount of wine, that should result in enough sauce for 20 people. I hope everyone enjoys the recipe!
How do 6 short ribs serve 8 people?
Good question! I used very large short ribs which could actually be cut in half. If you make 2 to 4 more short ribs there is no need to increase the amount of sauce, there should be more then enough.