Paleo Braised Short Ribs with Roasted Acorn Squash

This Paleo Braised Short Ribs recipe delivers fall-off-the-bone, tender beef in a rich, flavorful sauce that’s both comforting and nourishing. Perfect for cozy Fall and Winter evenings, the dish is sure to become a family favorite.

As the ribs slowly braise, they take on all the complex flavors, becoming succulent and easy to shred with a fork. Served atop mashed roasted acorn squash, the naturally sweet and creamy squash is the perfect complement to the savory richness of the ribs and sauce.

This is a nourishing, gluten-free, dairy-free, paleo-friendly meal that satisfies the senses and makes any occasion feel special. Enjoy!

Ingredients

  • 8 whole beef short ribs, grass-fed (about 3 lbs)
  • 2 Tbsp extra virgin olive oil
  • 1 sweet onion, organic, peeled and chopped
  • 3 cloves of garlic, peeled and chopped
  • Salt and black pepper, to taste
  • ¼ cup gluten-free flour for dredging
  • 2 cups dry red wine
  • 2 cups low-sodium gluten-free beef broth
  • 2 tablespoons tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary 3-4 sprigs fresh rosemary
  • 2 acorn squash, organic, cut in half
  • 1 Tbsp non dairy butter (I like Miyoko’s Unsalted, European Style Plant Milk Butter)

Directions

  1. Preheat oven to 325°F.
  2. Season the ribs with salt and pepper and coat on all sides with the gluten-free flour.
  3. In a large Dutch oven, add the olive oil and 1/2 of the ribs. Brown on all sides r (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove and set aside on a plate.
  4. Add the onions and cook over medium heat until translucent.
  5. Add the garlic and cook for about a minute, stirring occassionally.
  6. Turn heat down to medium.
  7. Stir in tomato paste and stir until it is dissolved.
  8. Add the wine and allow to come to a boil for 3-5 minute.
  9. Add in the broth, thyme and rosemary, salt and pepper.
  10. Return beef ribs into the Dutch oven, arranging them so they are submerged in liquid ½-¾ of the way.
  11. Allow the liquids to come to a boil or rapid simmer. Cover with lid and transfer to oven for 2½ -3 hours, or until the meat can easily come apart with a fork.

Acorn Squash (or squash of your choice)

  1. DiretionPlace the 1/2 acorn in a low baking dish.
  2. Add water to cover 1/2 inch of the dish.
  3. Add to oven and cook for 1 1/2 hours.
  4. Remove from oven and let cool for a few minutes.
  5. Scoop out insides and mash with a fork.

Add mashed acorn squash to the botton oven of a shallow bowl, add the ribs and top with sause from dutch oven.

Enjoy!