Braised Short Ribs – Whole30, Paleo

Braised Short Ribs are the ultimate indulgence. When cooked low and slow in a flavourful and aromatic broth, the meat gets so incredibly tender that it just about melts in your mouth. This recipe keeps things very easy and simple, but thanks to fundamental technique and a couple of secret ingredients, it packs a serious punch of flavour.

Braised Short Ribs Whole30 Paleo Primal Gourmet

Braised Short Ribs – Whole30, Paleo

Falling off the bone and so tender they practically melt in your mouth, these Braised Short Ribs are delicious and super easy!
5 from 5 votes
Prep Time 15 mins
Cook Time 3 hrs
Marinating Time 2 hrs
Total Time 5 hrs 15 mins
Course Dinner
Cuisine French
Servings 4 people


  • 4 Bone-In English-Cut Short Ribs around 4 pounds, or substitute boneless
  • Kosher salt
  • 1 tablespoon avocado oil
  • 2 large carrots – cut into 3-inch pieces
  • 2 medium yellow onions – roughly chopped
  • 2 celery stalks – roughly chopped
  • 1 head garlic – peeled and smashed
  • 1 tablespoon mushroom powder optional, see notes
  • 1 tablespoon tomato paste
  • 1.5 cups chicken or beef stock
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon finely-chopped fresh parsley


  • Line a sheet pan with a wire rack. Liberally season all sides of the short ribs and place them bone side-up the rack. Refrigerate, uncovered, 1 hour to overnight. Remove from fridge and let the meat come to room temperature before cooking, around 1 hour.
  • Preheat oven to 375F.
  • Preheat a Dutch oven over medium heat for 5 minutes. Raise the heat to medium-high, add the avocado oil and heat the oil until shimmering. Pat the short ribs dry with paper towel and carefully add them to the pan. Cook until deeply browned on all sides, around 12 minutes total. If necessary, brown the meat in batches so as not to overcrowd the pan.
  • Transfer the short ribs a bowl and set them aside. Add the carrot, celery and onion. Season with a pinch of salt and cook, scraping the bottom of the pan with a wooden spoon, until slightly softened, around 3 minutes. Add the garlic and cook 60 seconds. Add the mushroom powder, if using, and cook, stirring 60 seconds. Add the tomato paste and cook, stirring to combine, 2 minutes.
  • Add 1/2 cup of the broth and scrape the bottom of the pan to lift any brown bits. Add another ½ cup of broth along with the thyme, rosemary and bay leaves. Stir to combine. Nestle in the short ribs, bone side-down, and bring the liquid to a steady simmer. Cover with a lid and transfer to the oven. Cook until the meat is falling off the bone and easily shredded with a fork, around 2.5 hours.
  • Discard the bay leaves, thyme and rosemary and arrange the short ribs and carrots on a serving platter. Place the pan back over medium heat and use a potato masher or the back of a wooden spoon to mash the vegetables until smooth and creamy. Deglaze the pan with the remaining stock and simmer, scraping any brown bits off the bottom of the pan, until combined, around 3 minutes.
  • Spoon the pan sauce over top of the short ribs, garnish with parsley and serve.


Using a mushroom powder, like the Umami Mushroom Powder from Trader Joes, or Nom Nom Paleo’s Magic Mushroom Powder, will really elevate the dish. If you can find it, use it!
You can use chicken or beef stock here. Chicken stock will impart a lighter flavour. Beef stock will yield a richer-tasting finished product. Either one will work though.
For a more fancy presentation, you can pass the pan sauce through a fine-mesh sieve before serving.
Keyword Beef Short Ribs, Braised Short Ribs, Paleo Short Ribs, Whole30 Short Ribs

7 replies on “Braised Short Ribs – Whole30, Paleo”

5 stars
This is amazing. So so delicious. My husband joked that my title has been promoted from home cook to chef! HA! This is going into our rotation. Thank you so much for this recipe! (P.S) After cooking the veggies, I placed them all in the pressure cooker for 45 min to save time.

5 stars
Amazing! So good and so simple! Came out restaurant quality the first time! My husband says to me “this is now my new favorite recipe”, after him saying that with the picadillo and cream dill salmon. Every recipe is so decadent and flavorful. If I need to double the recipe, do you know how much longer I’d have to cook it for? If at all?

So happy you enjoyed! If doubling the recipe, the cooking time would only increase during the browning stage because you to do it in batches. The time it takes to braise would be more or less the same.

5 stars
Holy… This was absolutely amazing. We’d never had short ribs before and thought we’d give it a try. It’s so rich and flavorful. I’d make this for company (post COVID of course) and let them think I slaved away!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Hey, I’m Ronny!

I’m a self-taught cook, food photographer, recipe blogger and coffee enthusiast.


Join my mailing list to receive the latest contests, news, recipes and updates.

Primal Gourmet Cookbook

My upcoming book features more than 120 gluten-free, grain-free and dairy-free recipes. Delicious, versatile and intended for all skill levels, these recipes can be enjoyed by everyone.

Let’s Keep
in Touch

Join my mailing list to receive the latest contests, news, recipes and updates.