This Balsamic Braised Short Ribs is a hearty dish that’s comforting on a chilly evening. Cooking short ribs can take a few hours, but only about 20 minutes of hands-on time. The meat is so tender and the onions come out perfectly caramelized.
Serve over rice, roasted or mashed potatoes or a bowl of creamy polenta to balance out the flavors.
Balsamic Braised Short Ribs is one of those recipes that feels like an explosion of flavor upon the first bite, and every bite after that.
For me bone-cuts have always been the most flavorful and satisfying meats and consequently the ones I tend to turn a blind eye on serving sizes and portions.
Similarly to this level of satisfaction are my Oxtail Stew , this Instant Pot Beef Short Ribs variation which I make when I am pressed with time and off course, the classic Instant Pot Spare Ribs.
These meat recipes are pure bliss and hands on deliciousness, powerhouse flavor and a great way to treat (and impress!) your family, friends and guests.
The beauty of braised meats is that you only need about 20-30 minutes of hands-on work and the rest is completely hands-off time, slowly braising in the oven.
This recipe is perfect for a Sunday dinner because you have a bit more time at home, and for many families this is the only time when everyone gets to eat a meal together. A very special time!
I hope you will try my Balsamic Braised Short Ribs recipe. Note that this recipe is Whole30 approved, which also means gluten-free, Paleo and Keto.
Enjoy it!
Table of Contents
what you need to make balsamic braised short ribs in oven:
- a good heavy dutch oven pot. I am a huge fan of Le Creuset (I am not associated with the brand). To me the investment is worth every penny. I made this recipe in this 5.5 qt Le Creuset that I have owned for many years now and my kids are already counting on my passed-down Le Creuset pans when they get to be of age. So cute!
- bone-in short ribs. Short ribs can be a very fatty cut so be sure to hand select the less fattier ones.
- ghee or olive oil for sautéing. Ghee is whole30 approved and I love using it in my recipes.
- onion and garlic. Cut the onion in larger chunks so you can enjoy a tasty caramelized onion with the meat.
- tomato paste which helps the texture, color and taste in this recipe.
- coconut aminos. This ingredient is key to create the balsamic flavors without the use of wine which is not whole30 approved. Coconut aminos is a substitute for soy. If you are not allergic to soy or following a whole30 diet, you may use it instead of coconut aminos.
- balsamic vinegar that is whole30 approved
- bone broth or beef broth. Honestly if you don't have these in hand just use water, you will still get good flavor. I like Kettle & Fire and Bare Bones that are Whole30 approved.
- almond flour as a thickening agent.
- and finally our herbs, fresh thyme and bay leaf. You can tie the thyme in a bundle so it's easier to remove at the end.
how to cook braised short ribs in oven:
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
storage and heating instructions:
- To Store. Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
what to serve these short ribs with?
similar recipes you might enjoy:
Instant Pot Short Ribs with Creamy Polenta
Braised Chicken with Mushrooms and Broccoli
Balsamic Braised Short Ribs
Equipment
- Dutch Oven/ Cast Iron Pot
Ingredients
- 2 lb bone-in beef short ribs
- 2 tablespoon ghee
- 1 large onion sliced
- 3 cloves garlic minced
- 3 tablespoon tomato paste
- ⅓ cup coconut aminos use soy for keto
- ⅓ cup balsamic vinegar
- 1 ⅓ cup bone or beef broth
- 1 bundle fresh thyme
- 1 bay leaf
- 3 tablespoon almond flour
Instructions
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
Christina says
This was SO delicious. Our ribs were not bone-in, but followed everything else and it worked perfectly. My husband couldn't stop saying that they were the best ribs he's ever had. This is going on our "regulars" list.
Silvia Ribas says
This made my day 🙂 so happy to hear Christina!
Krista Rowland says
These ribs were so amazing - I couldn't quit raving about them or eating them. Absolutely delicious with an incredible savory flavor. I will make them again not just for my husband and myself, but for guests as well. Thank you for the recipe!
Silvia Ribas says
This made my day! thanks for your feedback Krista 🙂
Janet says
I’m on the AIP diet and can’t have tomato or almond four.
Can you suggest any substitutions? Thanks
Silvia Ribas says
Hi Janet - being on a diet is never easy but I solute you for doing so and taking care of your health. I am on a strict diet myself ordered by my doctor so I know what that is like. Now, to answer your questions, you actually don't need to use any flour but of course that will change the consistency of the recipe. It will be more brothy/ liquid rather than thick. So it's really up to you, but you can use cassava flour on the AIP diet. Instead of 3 tbsp go with 2 tbsp cassava flour is more starchy than almond flour. Now as far as the tomato paste, you'll just have to go without it. I use tomato paste to get that deep red color, add flour and help thicken the sauce but again, there is plenty of flavor in the recipe already so you can skip it. I hope this helps, I am not super familiar with the AIP diet myself. Good luck and let me know if you need anything else. xoxo
Kelly says
I only have arrowroot and coconut flour - would I be able to substitute one of those for the almond flour?
Silvia Ribas says
Yes you can!
Robin says
Could these be cooked in the crock pot?
Silvia Ribas says
Yes! cook on high for 6 to 8 hours or on low for about 8 to 10 hours. They should come out perfect!
Carlette says
Made it today! It was absolutely delicious!!!! Paired it with some from scratch mashed potatoes and broccoli.
Silvia Ribas says
That's super Carlette! so glad to hear and thanks so much for sharing your feedback!
NeCarla says
Can I use regular self rising instead of almond flour?
Silvia Ribas says
yes, most of an flour will work! Let me know how it comes out
Masha says
made this today, absolute hit!!! Hubs said this has to be a staple for EVERY holiday going forward, will be getting a bigger Dutch oven, thank you!!
Silvia Ribas says
Haha, love it! So happy to hear, this message made my day. Thanks Marsha, and thanks for taking the time to share your feedback with me!