Look no further — this is the best paleo braised short rib recipe you will ever try. It is gluten- and dairy-free, refined sugar free, and suitable for the Specific Carbohydrate Diet with a few simple swaps.
The sauce is the real star here — deeply concentrated, glossy, and restaurant-quality. It develops complexity as it rests, and the short ribs become fall-apart tender after low, slow cooking.
This is an ideal recipe for a special occasion — Valentine’s Day, an anniversary, a birthday, or any time you want to impress guests. The result feels luxurious while remaining approachable to prepare.
This adaptation is based on a classic recipe by a professional chef, with adjustments to make it paleo and compatible with SCD when desired. It has consistently received rave reviews from family and friends.
These short ribs benefit from time. Ideally prepare them two to three days ahead; the sauce deepens in flavor as it rests. That makes this dish perfect for entertaining — the day you serve requires only gentle reheating.
The first step involves briefly flambéing the wine to concentrate flavor — it’s dramatic but controlled. If you prefer not to flambé, simmer the wine until reduced by half; the result will remain excellent.
Serve these short ribs over cauliflower mash for a complete paleo-friendly plate. The silky mash lets the sauce shine and keeps the meal gluten- and dairy-free.
More comforting recipes you might enjoy
- Whole30 Braised Short Ribs (variation)
- Ginger & Orange Braised Short Ribs
- Slow Cooker BBQ Ribs
- Braised Lamb Shanks
- Slow Cooker Brisket with Balsamic Onion Gravy
If you make this recipe, please share a photo on social media and tag the account you follow for updates — it’s always a joy to see how readers serve it up.
Braised Short Ribs in an AMAZING Sauce
Prep Time: 30 minutes | Cook Time: 4 hours | Total Time: 4 hours 30 minutes | Servings: 8
Dietary: GF, DF, SCD-friendly, Paleo
Ingredients
- 3 bottles of red wine
- 6 large short ribs (approximately 2 kg / 4–5 lb)
- 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
- Pour the wine into a large, heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat slightly and, if desired and comfortable, carefully flambé the wine by bringing a lit match close to the surface so the alcohol burns off. If you prefer not to flambé, simply simmer the wine until it reduces by half. Once reduced by half, remove from the heat and set aside.
- Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. Sear the ribs on all sides until well browned. Transfer the ribs to a plate and set aside.
- Add the leeks, carrots, shallots, celery and garlic to the pot and cook for about 5 minutes until they develop color. Add thyme, bay leaves, chopped tomatoes, beef broth, the reduced wine, and return the short ribs to the pot.
- Cover and place the pot in a preheated oven at 175°C (350°F) for about 2½ hours, until the ribs are very tender. Alternatively, cook in a slow cooker on low for 8 hours. When done, remove from heat and allow the pot to cool, then refrigerate overnight so the flavors meld and the fat rises to the surface.
Day 2
- Skim the solidified fat from the top of the pot with a spoon. Remove the short ribs and keep them warm in a low oven while you finish the sauce.
- Bring the sauce to a boil on the stovetop and reduce until you have about 5 cups of liquid, concentrating the flavor. For a smooth sauce, pour the reduced liquid through a fine sieve to remove the cooked vegetables. You may discard the vegetables or, if you prefer, blend them into the sauce for additional body.
- To serve, place a portion of cauliflower mash or another preferred side on the plate, top with a short rib, and spoon the hot sauce over the meat.
Notes
You can remove the cooked vegetables for a silky sauce or leave them in for a rustic presentation. Make this two to three days in advance for the best depth of flavor; the sauce improves each day. If you need to avoid alcohol altogether, omit the wine and use a correspondingly increased amount of beef broth plus a splash of balsamic vinegar for acidity.
Nutrition
Approximate per serving: Calories: 326 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 3 g | Fiber: 2 g | Sugar: 7 g
Nutrition information is an approximation and will vary by ingredient brands and portion sizes.
