Paleo & Whole30 Braised Beef Short Ribs

• Gluten free
• Paleo

• Meat

  • 4 tbsp Beef tallow
  • 2 1/2 lbs Shorts ribs

• Produce

  • 2 cup Baby carrots, whole
  • 2 sprigs Rosemary, Fresh
  • 2 sprigs Thyme, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 4 cup Beef broth

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/4 cup Coconut flour
  • 1 Salt and pepper

Found on farmsteadchic.com

Ingredients

• 2.5 lbs shorts ribs (about 8-10 ribs)
• salt and pepper
• ¼ c. coconut flour
• 4 tbsp. beef tallow
• 1 large yellow onion, diced
• 2 c. baby carrots, whole
• 4 c. beef broth, separated
• 1 tbsp. balsamic vinegar
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Directions

• Season ribs generously with salt and pepper.
• Roll each rib in coconut flour on all sides and set aside.
• In a large Dutch oven, melt beef tallow over high heat.
• Brown the ribs on all sides, about 45 seconds per side, using tongs to turn them as they brown.
• Remove the ribs and set aside.
• Lower the heat to medium.
• Add the onion and carrots to the Dutch oven, and cook for 2 minutes until the onion begins to turn translucent.
• Add 1 cup of beef broth and deglaze the pan. Bring everything to a boil and cook for 2 more minutes, scraping all of the crispy bits from the bottom and sides of the pan.
• Add the remaining broth, balsamic vinegar, 1 teaspoon of salt, and several turns on a ground pepper grinder.
• Stir everything, taste it, and add more salt if desired.
• Add the ribs back to the Dutch oven. They should be almost completely submerged.
• Add the thyme and rosemary sprigs to the liquid.
• Put on the lid and place into the oven.
• Cook at 350 for 2 hours.
• Reduce heat to 325 and cook for another 30 minutes.
• Remove pan from oven and allow to sit with the lid on for at least 20 minutes.
• Skim off any excess fat before serving.