This Paleo short ribs recipe is one I tried to copycat from a restaurant I went to. I’d never had short ribs before and I fell in love with them. Have you seen short ribs in the store and didn’t know how to make Paleo short ribs? I don’t know what took me so long to get on board with short ribs, but I had them for the first time at Disneyland earlier this year at La Brea Bakery Cafe in Downtown Disney. They were so good. I went back a few days later and had more. I had to come home and re-invent the short ribs recipe.
This Paleo short ribs recipe uses red wine, but beef broth can also be used in its place if you don’t want to use wine. If you do not have a dutch oven, the first step of browning the ingredients can be done in a regular saute pan and it can be transferred to a crockpot to finish cooking (on low for 6-8 hours).*Please note that most of the links on this page are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.
This recipe is a great addition to our Sunday meals list. We can prepare it before leaving for church and let it cook while we are gone and then have a great meal after church as a family. I always remember having great Sunday dinners with my family growing up.
We would eat together as a family every night but Sunday’s we would have a little bit more of a nicer meal. This meal reminds me of something we would have for a special dinner. These ribs would be perfect served over polenta (as pictured) or a parsnip or cauliflower puree. Also, note that some people do not consider red wine to be Paleo. If that is you, substitute with beef broth.
This easy roasted vegetable recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
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These short ribs are fall off the bone tender and hardly any work. Perfect for a fancy weekend dinner.
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
- Coat the short ribs in coarse salt and pepper and place in the hot pan.
- Cook until deep golden brown and then flip each piece over and brown on the other side.
- Remove the ribs from the pan to a plate.
- Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
- Add the garlic and saute for 30 seconds.
- Add the tomato paste and cook for another 30 seconds, coating the onion.
- Add the red wine, if using, and let it reduce by one half. Add the beef broth and bring to a simmer. If you are not using the wine, simply add in the beef broth and bring to a simmer.
- Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
- Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
- Serve over polenta or a vegetable puree, such as parsnips or cauliflower.