Braised Short Ribs

Since we won that Le Crueset French Oven in Robb Wolf’s holiday recipe contest earlier this year, I’ve been really getting into braising things, especially in the last month or so.  I’ve made the Southern Style Braised Greens on average of once a week easily (doesn’t hurt that there’s plenty of bacon in there).  Today I decided to give short ribs a try.  I didn’t want to do anything too fancy so essentially I just put the makings of a good bone broth (minus the water) in there and decided to create a nice rich bone broth while the short ribs braised.


  • 4-5 lbs grass fed short ribs
  • 1 onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 3 cloves garlic
  • 1 small can tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • small bunch parsley
  • 3 sprigs rosemary
  • 2 sprigs thyme
  • 1 tbs whole peppercorns
  • bay leaves
  • bacon grease


Preheat oven to 325 degrees.  In a large oven safe pot or preferably cast iron french oven, saute onion, garlic, celery, and carrots in bacon fat (I use a hefty amount to keep the ketogenic effect and of course to enhance the flavor) until onion carmelizes.  Add and sweat tomato paste for about 2 min.  Fold tomato paste into onion mixture.  Let mixture cook another 2-3 minutes.  Add red wine to pot and deglaze, scooping up any brown bits.  Place short ribs in pot and add fresh herbs, peppercorns and bay leaves.  Cover, and place in preheated oven.  Braise for 3-3 1/2 hours, turning short ribs every 30 minutes.  Remove from oven and strain braising liquid to make a sauce.  Serve with oven roasted asparagus (brussel sprouts work as well) and bacon.

This entry was posted in Ketogenic, Main Dish, Paleo, Recipes and tagged , , , . Bookmark the permalink.

4 Responses to Braised Short Ribs

  1. trialsinfood says:

    Looks delicious! I have a similar recipe, but would love to try this one out. 🙂

  2. oceannah says:

    YUMMY! It’s so chilly here a nice pot of ribs would be great.

  3. Pingback: The Paleo Rag | Braised Short Ribs

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