The Primal Gourmet: Braised Beef Short Ribs

The Primal Gourmet: Braised Beef Short Ribs, LVBX Magazine
THE PRIMAL GOURMET with Paul Guse and Nicole Gliddon

Labor day weekend is upon us and it’s the perfect time for some mealtime inspiration. Let us tempt you with these tender, fall-of-the-bone braised beef short ribs. Accompanied by a rich, flavorful sauce and fresh chopped parsley, it’s sure to be a crowd pleaser.


8 beef short ribs about 4 inch ribs (have your butcher cut the ribs from a 1/4 rib-rack)
8 large cloves of garlic halved
1 large shallot halved
avocado oil
salt and pepper
3 large heirloom tomatoes
1/4 cup reduced balsamic vinegar or red wine
pinch of ground clove
1 liter beef stock
10-12 chestnut mushrooms or button mushrooms
3 strips of meaty bacon chopped

1 cup chopped flat leaf parsley

Heat oven to 325 degrees.

Heat a three quart saucepan over medium heat with avocado oil, then add the tomatoes and cover with a lid. Cook for about 15-20 minutes. Remove the lid and with the back of a wooden spoon, break down the tomato, add the reduced balsamic, and a pinch of ground clove. Reduce heat to low and cover.

The Primal Gourmet: Braised Beef Short Ribs, LVBX Magazine
Using a large heavy pan with lid, such as a enameled cast iron, bring enough oil to coat the bottom of the pan to a shimmer using medium high heat. Season the ribs well with salt and pepper and place in the pan to sear about 7 minutes per side. Remove the ribs from the pan and set aside. To the pan add in the reduced tomato and cook down for about 3-5 minutes. Add back in the ribs and place the garlic and shallots in between the ribs. Pour in enough beef stock to almost cover the ribs. Bring the stock to just a boil and then put the lid on the pan and then into the preheated oven. Cook in the oven for 3-4 hrs.

About 10 minutes before the ribs come out of the oven brown the chopped bacon until crisp. Drain excess fat and add in the mushrooms and enough beef stock to saute. With the ribs removed from the pan and resting on a plate remove the garlic, shallot, and tomato from the pan and add to a 3 quart and heat with about a cup of beef stock. Strain through a sieve into the pan with the bacon a mushroom and cook until thick.Plate ribs, spoon mushroom sauce over ribs, and sprinkle with fresh chopped parsley.

The Primal GourmetFor additional Paleo-friendly recipes and tips, visit The Primal Gourmet.



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