Slow-Cooked Beef Short Ribs with Carrots and Onions

Name: Slow-Cooked Beef Short Ribs with Carrots and Onions
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs (bone-in) beef short ribs; 2 tbsp avocado oil; 1 large, chopped onion; 2 medium, peeled and chopped into 1-inch pieces carrots; 4 cloves, minced garlic; 1 cup (low-sodium, Whole30 compliant) beef broth; 1 tsp dried thyme; to taste salt; to taste black pepper

Fall-off-the-bone beef ribs simmered with caramelized carrots and onions for a deeply savory, comforting meal.

Cuisine: American

Category: Beef

Prep: 20 minutes. Cook: 150 minutes.

Serves 4.

Ingredients

2 lbs (bone-in) beef short ribs
2 tbsp avocado oil
1 large, chopped onion
2 medium, peeled and chopped into 1-inch pieces carrots
4 cloves, minced garlic
1 cup (low-sodium, Whole30 compliant) beef broth
1 tsp dried thyme
to taste salt
to taste black pepper

Instructions

Step 1: Season the 2 lbs bone-in beef short ribs generously with salt and black pepper.
Step 2: Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat. Add short ribs and sear for 4-5 minutes per side until deeply browned.
Step 3: Add the 1 chopped large onion and 2 chopped medium carrots to the pot. Stir in the 4 minced garlic cloves and cook for 2 minutes until fragrant.
Step 4: Pour in 1 cup low-sodium beef broth, add 1 tsp dried thyme, and bring to a gentle simmer.
Step 5: Cover pot, reduce heat to low, and simmer for 2.5-3 hours until meat is fork-tender.
Step 6: Discard bones, transfer ribs to a serving dish, and spoon sauce and vegetables over top. Serve warm.