Paleo Beef Short Ribs (Keto, AIP, Low FODMAP, Whole30)

easiest paleo beef short ribs served on polenta with pan juices

Paleo Beef Short Ribs (Keto, AIP, Low FODMAP, Whole30)

Paleo Beef Short Ribs are the easiest best recipe with NO braising ahead of time, no sautéing of any ingredients. Just 4 ingredients, bake, flip once during cooking, and serve! You can thicken the gravy optionally. So tender, rich and flavorful, without any added steps! Keto, AIP, Low FODMAP, Whole30, Gluten-free, VAD, Low Oxalate and Low Salicylate.

Course DInner

Cuisine American, Asian, British, French

Keyword aip, beef short ribs, braised, keto, low oxalate, low salicylate, paleo, whole30

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 307kcal

Author Megan

Cost $15

Equipment

Dutch oven or large baking dish with oven-proof lid

Ingredients

4 to 6 pounds beef short ribs bone in
2 to 2-½ cups beef broth bone broth or meat stock (<-- homemade or store bought)
1/2 cup coconut aminos or 1/4 cup real soy sauce if preferred (and for low oxalate, low salicylate)
2 Tablespoons maple syrup , coconut sugar, or for Keto: low carb granulated brown "sugar"

Instructions

Preheat oven to 325°F.
If your short ribs are in long strips, cut them into shorter sections. Arrange in a Dutch oven, broad pot with lid, or large baking dish with lid).
Drizzle measured coconut aminos over the surface of the meat. (About 20 shakes from a coconut aminos bottle.) Then drizzle maple syrup or sprinkle coconut sugar or granulated low carb brown sugar over meat's surface. Use your fingers if you wish, or the back of a spoon, to rub it into the meat's surface. Pour 2 cups broth to one side, into the base of the baking dish. Cover with lid.
Place baking dish into preheated oven, and bake for 1.5 hours. Then, remove from oven, and use tongs to rotate, so the side that was facing up now faces down. Add final amount of broth if the former broth is evaporating too much, otherwise leave as-is (this depends on the kind of pan and lid used). Replace the lid, and return to oven a second time.
Bake 1 additional hour, (2.5 hours total).
The meat is now fully cooked. It is soft stew meat. If you want to serve it at this point, great. If you'd rather, broil it first to create a firmer edge, like a very tender steak with pan juices. To broil: use tongs to place all ribs on a large baking sheet. Set broiler to Low if you have 2 settings. Broil for no longer than 5 minutes; watch carefully so you don't burn the meat. Now, use tongs to return meat pieces to pan, coating half or all of each one in pan juices before serving. (If you choose to thicken the pan juices, do this while the meat broils.)
Optional, to thicken pan juices: For Keto: Fan over the surface, and whisk in ½ teaspoon xanthan gum. For Paleo, AIP, Low FODMAP, Whole30: Whisk 1 Tablespoon tapioca starch into 2 Tablespoons room temp/cool broth or water. Bring cooking juices to a simmer. Whisk in tapioca slurry, and simmer 1 to 2 minutes until thickened. For all others: Whisk 1 Tablespoon white rice flour into pan juices. Bring cooking juices to a simmer while continuing to whisk. Simmer about 2 minutes until thickened. Serve Short Ribs with the pan juices.

Notes

Storage and leftovers

Store leftover Beef Short Ribs in the fridge for up to 3 days. Reheat in a 300 degree oven, with some pan juices for moisture, covered, for 20 minutes. (Cooked Beef Short Ribs may also be sealed and frozen for up to 3 months, and then defrosted before reheating.)

The following nutritional data is for the Keto version of the recipe.

Nutrition