Balsamic Braised Short Ribs
Ingredients
- 2 lb bone-in beef short ribs
- 2 tbsp ghee (or butter)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/3 cup coconut aminos (or soy sauce for keto)
- 1/3 cup balsamic vinegar
- 2 cups bone or beef broth
- 1 bundle fresh thyme
- 1 bay leaf
- 3 tbsp gluten-free flour
Preparation
- Preheat and Brown: Preheat your oven to 350°F (175°C). In a Dutch oven or cast-iron pot, heat the ghee (or butter) over medium-high heat. Season the short ribs with salt and pepper to taste, and brown them on all sides. This should take about 12-15 minutes. Once browned, transfer the ribs to a plate.
- Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
- Deglaze the Pot: Pour in the coconut aminos and balsamic vinegar to deglaze the pot. Stir well, scraping the bottom to release all the flavorful bits.
- Incorporate Tomato Paste and Flour: Add the tomato paste and gluten-free flour to the pot. Whisk thoroughly to combine and form a smooth mixture.
- Add Broth: Pour in the bone or beef broth, stirring continuously.
- Combine and Cook: Return the short ribs to the pot. Add the fresh thyme bundle and bay leaf. Cover the pot and transfer it to the oven. Cook for 2 hours, until the ribs are tender and the flavors have melded together.
Notes
Whole30 Adaptation: Coconut aminos are used instead of wine to adhere to Whole30 guidelines. If not following Whole30, red wine can be used as a substitute.
Soy Substitution: Coconut aminos can be replaced with soy sauce if you are not on a Whole30 diet or have no soy allergies.
Nutrition Information (per serving)
- Calories: 460 kcal
- Carbohydrates: 15g
- Protein: 37g
- Fat: 27g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Cholesterol: 117mg
- Sodium: 691mg
- Potassium: 802mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 197 IU
- Vitamin C: 7 mg
- Calcium: 48 mg
- Iron: 4 mg