Short Rib Ragu Whole30 Primal Gourmet Paleo Recipe Easy

Short Rib Ragu - Whole30, Paleo

~Stovetop Method~

This Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.

Course Main Course
Cuisine Italian
Keyword ragu, short rib
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 people


  • 2-3 lbs beef short rib boneless or bone-in
  • 1 medium-sized onion diced
  • 3 celery stalks diced
  • 2 carrots diced
  • 1 head garlic cloves smashed, left whole
  • 2 24-oz jars tomato passata
  • 2 bay leaves
  • 6-7 sprigs fresh thyme
  • kosher salt and black pepper to taste
  • 1 handful fresh basil leaves roughly torn
  • 1 tbsp avocado oil


  1. Preheat Dutch oven over med-high heat for 5 minutes. 

  2. Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.

  3. Add avocado oil to preheated Dutch oven, raise heat to high and brown all sides of the short rib. Transfer browned meat to bowl and set aside.

  4. Add onion, celery and carrot - season with a pinch of kosher salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.

  5. Add garlic, cook an additional 60 seconds.

  6. Return browned meat to pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, stir to combine, bring sauce to a simmer, reduce heat to low, cover with a lid and cook 2.5-3 hours or until meat is fall-apart tender.

  7. Transfer meat to a bowl and shred with two forks. Discard thyme stems and bay leaves.

  8. Return shredded meat to pot, add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.

  9. Serve overtop of cauliflower purée, mashed potatoes, or zucchini noodles.