This recipe deserves a heads-up before you even look at the ingredient list. This is not weeknight throw-it-together food. This is Sunday dinner food. This is the kind of meal that makes your whole house smell incredible for three hours and reminds you that real cooking, low and slow, with good ingredients and zero shortcuts, is one of the most grounding things you can do. I came to braised beef short ribs pretty late in my real-food journey. For a long time I wrote them off as too fancy, too restaurant, too much. And then one rainy afternoon I just went for it, and I haven't looked back since. The beauty of this dish is that the oven does all the heavy lifting. You get maybe 25 minutes of hands-on work and then you just wait. The collagen in those bone-in ribs breaks down into this gorgeous, silky braising liquid, and the meat gets so tender it practically dissolves when you look at it. This version skips the wine (totally unnecessary, I promise) and builds that deep, savory complexity through smoked paprika, coconut aminos, fire-roasted tomatoes, and good bone broth. The sweet potato mash underneath is whipped with ghee and a splash of coconut milk and it is frankly obscene. No grains, no dairy, no junk. Just real food doing exactly what it was designed to do. Make this on a day when you're home, put on some music, and just let the kitchen do its thing. This is exactly the kind of meal I believe we were made to enjoy.
Nutritional Benefits
Bone-In Beef Short Ribs
- Rich in complete protein with all essential amino acids to support muscle repair and satiety.
- Bone-in cuts release natural gelatin and collagen during long braising, which supports gut lining integrity and joint health.
- A solid source of heme iron, zinc, and B12, nutrients that are genuinely hard to get from plant sources alone.
- The fat in well-raised beef short ribs contains conjugated linoleic acid (CLA), which has been studied for its role in body composition and metabolic health.
Sweet Potato Mash
- Sweet potatoes are loaded with beta-carotene, the precursor to vitamin A, which supports immune function, skin health, and eye health.
- They provide a steady source of complex carbohydrates that won't spike blood sugar the way refined grains do, especially paired with fat and protein in this meal.
- High in potassium and manganese, both of which support healthy blood pressure and bone metabolism.
- The resistant starch in cooked and slightly cooled sweet potatoes feeds beneficial gut bacteria.
Bone Broth and Aromatics
- Beef bone broth is one of the most gut-supportive ingredients in a real-food kitchen, rich in glycine, proline, and glutamine.
- Garlic and onion are natural prebiotics, feeding the good bacteria in your microbiome.
- Fresh rosemary and thyme contain antioxidant and antimicrobial compounds that have been used in traditional food preservation and medicine for centuries.
- Coconut aminos replace soy-based sauces completely and provide a deep umami hit without gluten, soy, or added junk.
FAQs
Can I make these short ribs in a slow cooker instead of the oven?
Absolutely. Sear the ribs and sauté the vegetables in a skillet first (don't skip that step, it builds so much flavor), then transfer everything to your slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours. The result is just as tender, though you'll want to reduce the braising liquid in a saucepan on the stovetop at the end to get that rich, thick sauce.
What cut should I look for at the butcher or grocery store?
You want bone-in English-cut short ribs, which are the thick, meaty rectangles you typically see. Each piece has one bone running along the bottom. Avoid boneless short ribs for this recipe, the bone contributes a ton of body and richness to the braising liquid. Ask your butcher to cut them about 2 to 3 inches thick.
Can I substitute anything for the coconut aminos?
If you're out of coconut aminos, you can use an extra splash of bone broth plus a teaspoon of balsamic vinegar for a similar depth. The coconut aminos adds both a savory umami note and a very subtle sweetness that rounds out the sauce, so try to keep it in if you can. It's worth keeping a bottle on hand.
Can I make this ahead of time?
This dish is honestly even better the next day. The flavors deepen overnight and the fat solidifies on top of the braising liquid in the fridge, making it easy to skim off before reheating. Store the ribs and sauce in an airtight container for up to 4 days. Reheat gently in a covered pot over low heat. Make fresh mash when you're ready to serve, or reheat the mash with a little extra coconut milk.
How do I know the short ribs are done?
The meat should be pull-apart tender and the bone should slide out cleanly with almost no resistance. If you pick up a rib with tongs and the meat starts to fall off on its own, you are exactly where you want to be. If there's still some resistance at the 3-hour mark, just put the lid back on and give it another 15 to 20 minutes.
If you make these ribs, I genuinely want to hear about it. Tag me, leave a comment, send a carrier pigeon, whatever works. And if you're new around here and this is the first real paleo comfort food recipe you've tried, welcome. This is what eating well actually feels like. Save this one, share it with someone who thinks paleo means sad salads, and come back for more.
That Paleo Chick
Real food that heals
RecipePaleoDinnerGrain-Free
Fits these needs
Checked ingredient by ingredient. Tap one to see every recipe that fits.
Always check labels on packaged ingredients (gluten-free certification, hidden additives) and follow your clinician's advice.
Ingredients
Instructions
Nutrition Facts Amount per serving
Estimated from the ingredients. Values vary with brands and portions.
Join the conversation
Made it? Tell us how it went.
Free members can comment, reply and like. It takes ten seconds.