Braised Short Ribs

I have been thinking of the best way for me to describe my love for amazing kitchen toys and I finally nailed it.  My girlfriend LOVES Lululemon!!  Not like a junior high first boyfriend love, but like a lifelong partner for eternity love.  She has amassed quite a collection and it is always anchored on the same thing, Quality.  For a long time I thought it was a really good story until I started realizing that I was going through cheap clothes and cheap kitchen toys at a cyclic rate.  Lindsey though, still has the same Lululemon years later and continually uses and wears it while it works perfectly without having to spend anymore money.  The lesson I learned, is besides clothing that kitchen appliances and pans are the other place to invest in quality gear that lasts.


Just in case some of you don’t know, 4 years ago I had never cooked a recipe in my life.  Honestly, I ate takeout every day and never learned how to cook.  Once I decided to take my health serious and kick some serious conditions booty, I jumped into the kitchen.  Not knowing much, I ran out to some cheap stores that need not be named and bought the cheapest knives, cheapest pans, and cheapest utensils I could thinking they would all work the same.  I quickly learned that I was wrong but still continued to hold onto that theory until about my 4th pan set in 2 years.  That was about the time I realized I wanted cooking and blogging to be my life and I decided to take the plunge and buy myself a Le Creuset 12 inch saute pan.  I still use that pan to this day and will forever continue to until I get to replace it again with a newer version.

Braised Short Ribs

Wow I just realized I am blabbing a lot so I will get to the point.  When Le Creuset reached out and offered to send me some new toys while offering some to giveaway to you I was PUMPED.  I said yes before I even read the whole email but luckily I didn’t agree to anything crazy.  With the help of my friend we came up with this simple and delicious Braised Short Rib dish using the 4.5 Quart Saute Pan I am giving away.

Le Creuset Giveaway

This dish is jam packed with flavor, easy to make and best of all only uses 1 pan.  I know most of you are like me and dislike doing dishes so this can be a weeknight meal or a weekend feast.  The flavor combinations are also endless with this dish so feel free to use what you have in season.  You can add more vegetables or replace the carrots with a different root vegetable.  I would love to hear what you substitute so leave a comment with your creative ideas so I can keep learning.  If you are still reading this, thank you for drinking a big cup of coffee today to combat my run on sentences.  They are closing now while I leave you with two simple instructions.  First one, is make this recipe as it’s AMAZING.  Second, enter the giveaway below so you have a chance to win this phenomenal pan from the phenomenal company Le Creuset.  Just to be clear, I only endorse products that I love and use myself and I whole heartedly stand by their pans.  Enjoy :)

Braised Short Ribs

4.6 from 52 reviews
Braised Short Ribs
Prep time
Cook time
Total time
Serves: 6
  • 3 pounds bone in short ribs
  • 2 onions, sliced
  • 1 large fennel stalk, sliced (fronds reserved)
  • 6 carrots, peeled and sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoon coconut oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon italian seasoning
  • 2 cups beef broth
  • salt and pepper to taste
  1. In the Le Creuset 4.5 quart saute pan, heat your coconut oil over medium high heat
  2. Liberally salt and pepper the short ribs
  3. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch and then set your short ribs aside on a plate
  4. In the pan you seared the meat, add the onions and fennel stalks to the pan and cook until onions are soft and tender, approximately 10 minutes
  5. Add the beef stock, coconut aminos and balsamic vinegar to deglaze the pan ensuring you scrap the pan to get all the delicious bits up
  6. Add the meat back to the pan followed by the carrots, fennel fronds and italian seasoning while giving a quick stir
  7. Cover the pan, reduce the heat to low and simmer for 60-90 minutes or until your meat is fork tender and falls off the bone
  8. Serve and enjoy
Slow Cooker
  1. Follow steps 1 through 3
  2. Once your short ribs are browned, add them to a slow cooker with all your other ingredients
  3. Cook on high for 7-8 hours or low for 10-12 hours, until the meat is very tender and falling off the bone


Use the widget below to enter the Giveaway:


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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs. This post is also sponsored by Le Creuset.****


  1. George! I made these for dinner this evening and they are AWESOME! I will make these again and again. The fennel adds a tremendous flavor level. Thank you for sharing!

  2. These ribs are AMAZING! I served them over the parsnip puree from “The Paleo Kitchen”. I am more excited than usual for work to be done so I can go home and enjoy the leftovers.

  3. Wow! This is REALLY good. I had my doubts when I read “balsamic vinegar, I’ve never cooked with it, love it on salads, but I’m SO glad I tried it. VERY flavorful. To bad I don’t eat rice because it would simply rock with this dish. Thank you for providing us with some super recipes.

  4. Tagged a pic to Civilized Caveman on FB with my poor non-stick, too small pan. Food looks amazing though! 70 min to go!

  5. This looks beautiful despite my ‘too small nonstick pan’. I used rainbow carrots. If I could post a pic here I would. Definitely need to replace my non-stick pan! :-)

  6. I would definitely try the braised ribs recipe you posted in the article first. The whole family loves all your recipes. :)

  7. The first thing I’d make in this wonderful Pan is Seared Pacific Halibut with Herbed Vegetable Ribbons and Couscous! I’d also love to make your Braised Short Ribs recipe ~ Looks delicious! Thanks for the chance!

  8. You do have some pretty amazing recipes. This one looks especially promising. And what a generous giveaway (I sure do need to replace my biggest pan with a good one like this, since it’s the non-stick kind I don’t really want to be cooking with anymore).
    Thanks : )

  9. My husband made this for us. We are most of it the night he cooked it. Delicious, easy and will be a standard fir our Paleo cooking. Thanks.

  10. Being that i am mexican, the first thing i would make (or have my wife make) would be some menudo or pozole.

  11. I’m listening to your second visit to Jonathan Bailor’s podcast and you have such an amazing positive message. Thank you for sharing.

  12. My grandma just showed me how to make this Italian garlic chicken drum stick recipe and this pan would be perfect for making them so that is what I would make first! Plus they are delicious and paleo :)

  13. This isn’t very inventive, but honestly those short ribs look amazing and fairly easy for my limited cooking skills – so that’s what I would make first in the Le Creuset Pan!

  14. I am attending a Vietnamese festival in Carthage, MO this week and hope to find some great inspirations to create some great one-pot Paleo dishes that would be awesome in this saute pan. Love the short ribs recipe and will be making soon as well. Thanks for all your hard work in creating such tantalizing dishes and inspiring healthy living.

  15. Wow this pan is greatly needed in my kitchen! I’m not sure exactly what I’d make first but it would probably include chicken. That recipe looks amazing ; )

  16. I will be making the braised short-ribs this weekend for sure. Got a package of my own home raised beef ribs in the freezer, and adding some fresh carrots, onions, and turnips from my gardens. Eat local!

  17. The Le Creuset pan would be a perfect addition to my part vegan (my partner) and part paleo (myself) kitchen. I cook all of my meat dishes in my cast iron skillet, which I refuse to soap. We’ve contemplated buying a second one, but having a stainless pan that can be fully washed and “de-meated” after each use, means we could both use it for our respective recipes and use less storage space in the kitchen! I have many recipes for delicious curries and stews I would love to try in here…several of which are both paleo and vegan. :)

  18. I’m not really sure what I would cook first if I had this pan. Probably a beef stew, but this ribs recipe sure sounds good!

  19. I would break that pan in by making those awesome looking short ribs. Then maybe a pan fried grassfed steak in some ghee with rosemary!

  20. The braised short ribs recipe looks amazeballs and it’s what I would make first in the pan! I’ll probably make it before the giveaway regardless!

  21. Oh, I adore Le Creuset! I can think of many recipes I’d make in that. I might start with Nom Nom’s Cracklin’ Chicken, though. ;)

  22. If it is a Tuesday, it will have to be tacos b/c since my boys saw the Lego Movie, Tuesdays have become Taco Tuesdays!

  23. I love how deep this pan looks, I think it would be great to make a good curry first! I would definitely make this recipe of yours sometime, but I’ve been craving curry lately, so that would be first up.

  24. What a nice pan! I would love to try a roast, stews, I’m sure there would be a lot of things to try and though I’ve never tried short ribs, that recipe looks delicious!

  25. The first thing I (really my husband because I don’t cook) would make in my new Le Creuset would be a lamb rack!

  26. Oh and given how much I love making spaghetti sauce from scratch, that would probably be what I would make in this pan :)

  27. I would definitely make this recipe with this saute pan! What a great way to christen a new pan won in this giveaway! :)

  28. Your recipe looks awesome! I would use the pan to cook roast beef soup, meat from my grandfather’s farm.

  29. I would make Hungarian Goulash, my husband’s favorite dish. It would be even better made in a large crueset pan.

  30. Love short ribs and Le Creuset (although I still haven’t plunked down the money for any of their pans/pots yet). Sounds like an awesome combination!

  31. George, I love to make pretty much any of your recipes, and I have your iPhone App cookbook–but I would love to make THIS recipe for braised short ribs for my husband… he LOVES short ribs and these look delectable!!

  32. My husband would loveeee these ribs!!
    And our teenage daughter too!!
    Looks delish & will try this after our trip

  33. I would make a grass-fed ground beef/ground bison/ground lamb pasta sauce in this beautiful new Le Creuset saute pan … with diced fresh garden veggies – tomatoes, onions, garlic, zucchini, celery, carrots – and herbs, of course.

  34. I just started doing Paleo, and this would be awesome since I had to put my deep fryer and cast iron skillet away to be healthier!

  35. First thing? Bacon, definitely. Followed immediately by brussels sprouts, cabbage, shredded pork, and an egg for a fantastic breakfast!

  36. I would love to make a skillet full of fried chicken using this pan. I would of course use coconut oil and almond flour and organic free range chicken.

  37. The first thing I would do is sautee some vegetables! Broccoli, onions, peppers, zucchini… really whatever’s in the fridge and just throw it in and put on the lid!

  38. I have a wonderful recipe for chicken in a cashew sauce. The creaminess that you get from the cashew and coconut balances so beautifully with the spice of fresh ginger. My mouth is watering just thinking about it.

  39. Yum! I’d love to give these short ribs a shot or meatballs (totally missing goyza/dumplings, so craving some kind of Asian meatballs ASAP!)

  40. I would love to try these short ribs. They look delicious. Also, would be fun to cook in such a lovely pan. Thanks!

  41. I have a beautiful ham hock in my freezer I might steal the ingredients from your braised ribs and try them with that ham hock! Thanks! Plus I’m dying to try fennel! I’ve eaten it raw from the side of the Pacific Coast Highway! It was fun and crazy!

  42. What a great giveaway! I just inherited a Le Creuset dutch oven from a family member and I’m in love. Would love to expand my new collection!

  43. Definitely would make some steam sauteed cabbage. Love cabbage. Super boring for a first cook with a new pan, but tasteeey.

  44. I’m looking forward to trying the ribs, but I’d probably braise greens or sautee piracicaba then crispy the leaves under the broiler.

  45. We love short ribs in our house! I would add a packet of instant dexaf coffee (The only use for decaf, in my opinion!) to the broth, just to help accentuate the beefy flavor. Fennel isn’t easy to find around here, so I typically substitute leeks and celery leaves when the fronds are called for in a recipe. I can’t wait to try this and the sauté pan! I’m manigesting winning it! ;)

  46. The first thing I would probably make is bacon wrapped chicken thighs…because I still need to find a good beef butcher. Second, hands down will be this recipe. I can almost smell it!

  47. What a coincidence! I just got some short ribs the other day. I’m trying this today. (I would not have thought to use fennel. I’ll be interested to see how that turns out.)

  48. Oh wow! This is an awesome giveaway, thanks! First thing I would use this for is whatever I’m having for dinner to try it out. Then I would use it for pot roast, I’m a sucker for pot roast!

  49. I have always wanted to make braised short ribs but have been afraid to. Very intimidated. This looks sooo delicious!

  50. I would make everything in this pan! I do want to try the short ribs recipe and it would be good for some lamb meatballs.

  51. I’d try your Braised Short Ribs recipe. Also one I just saw on tv for Braised Pork Loin. Braising gives such flavorful meats.

  52. I would make some Panang curry with these short ribs and maybe try out some new recipes. All my pans are old and beat up from years of cooking. It would be such a pleasure to cook with this new pan!

  53. I would make some Panang curry with these short ribs and maybe try out some new recipes. All my pans are old and beat up from years of cooking. It would be such a pleasure to cook with this new pan!

  54. I would also love to win this! The first thing I would make is this awesome sounding recipe-in honor of the generous gift givers!
    Good luck all!

  55. I own NO Le Creuset pieces but have always wanted to! Whether or not I win, this recipe looks fabulous! Can’t wait to try it!

  56. I noticed last night that my cheap pans we’re starting to wear out, just like you mentioned. Hopefully time to upgrade to the “big boy” pan because some robs are calling my name! *fingers crossed!*

  57. Our Le Creuset dutch oven is well LOVED! I use it whenever possible! I would love to try their sauté pan! Thanks for the giveaway!

  58. I think I would make a yummy spaghetti sauce followed closely by these Braised Short ribs they sound Amazing :)

  59. I would totally make some Kalbi Jjim with this stuff. I bet it would make the process much easier than the crappy pans I have to use! :) I loooove Korean food! :)

  60. The first thing I would do is try this recipe. Why, oh why didn’t I plant my own carrots? I will next year! For this year I will have to go liberate some from my mother’s garden. (with her permission, of course!)

  61. I only have a big iron skillet and a little-bitty iron skillet…..I love them…but it would be SO nice to have a “fancy” skillet! ; )

  62. I’ve always wanted a piece of le creuset! And braised short ribs are my favorite – this recipe looks amazing! Now off to try your new pancake recipe :)

    1. I too would also love to win this-if I did I would make this recipe in honor of the generous gift givers!
      Good luck all!

  63. I would most definately try this recipe! I was just yesterday looking for a short rib recipe:) then I would make a big pan of chicken curry!!

  64. I’d pull out this rib recipe and try it. I always like to start from an established point before I go off and experiment.

  65. I would definitely try this braised short rib recipe, again… since I’ll be trying it later today, too… ribs were already on the menu now I have a new recipe, thanks. Also, I hope the pan I have is big enough… :)

  66. If I won the Le Creuset pan I would probably use it for sautéed sausage, onion, garlic and spinach with a lemon juice drizzle. Right now this is my favorite easy go to meal.

  67. This pan looks perfect for braising so I would definitely make those short ribs first. :) Then I would probably make some braised chicken. Thanks for the great giveaway!!

  68. Would be a dream to have this to make easy one pot meals for weekday nights! Love to bake, love to cook, hate to wash dishes! If I won this I would make the short ribs in it first, it would only be right!

  69. Thanks for the giveaway. I love Le Creuset and have several of their cast iron pieces but haven’t tried their stainless steel pans. I haven’t tried short ribs either but your recipe looks delicious.

  70. I love all the great things you do. Love your recipes. I am so happy for you with your great success. Hard work pays off. I really enjoy your emails and recipes. i own a few Let Cruset pieces and love cooking with them. Would love to have this one. looking forward to making your recipe.

  71. I would totally start with the short ribs recipe (how original!) & move up to concocting single dish recipes with veggies & other meats. It’s early though, so i might just do eggs and bacon. :D

  72. I think I would make bone broth, I haven’t made bone broth yet in fear of failure but know the benefits of it! :) BTW your share the contest aspect doesn’t work under the registration.

    This recipe looks divine!

  73. My kids have been asking for a chicken curry dish for dinner and this pan would be perfect for that! Thanks for being so awesome! :-)

  74. I just picked up some short ribs yesterday. I’ll have to try this recipe tonight. I agree that Le Creuset is fantastic cookware. I love Emile Henry for their bakeware. Ceramic really does make a difference.

  75. Let Cruset cookware is unbelievable! I would love to win some! And I need to makeep those short ribs this week!

  76. If I had this pan, I’d make those short ribs today! But I will have to wait until I win it! Just picked up our side of beef for the year so I definitely have some wonderful short ribs that want to be made in this new pan!

  77. I would have to try out this pan by making my staple breakfast skillet recipe, which is a hybrid of sweet potato hash and a healthier paleo version of the homemade corn beef hash from my childhood. As a matter of fact just thinking about it makes me hungry now!

  78. I would use the new pan to make sausage medley for my family. It’s a favorite that I currently use my wok for but would work better in this pan

  79. The first thing I would make would be this recipe because it sounds delicious! Or a stir-fry, this would be a great pan for that!

  80. How did you learn to cook? I love to cook, buy don’t know any technique and would have no idea how to even begin making my own recipe. I am even more impressed by you now!

  81. Love your work George! Relatively new to Paleo although not new to food.. he he.. I threw everything away some time ago and started life afresh.. a saute pan of this quality would be a dream come true about now… Big fan in the land down under..

    Chick-Veggie Heaven
    The versatile chicken lends so much of herself to our breakfast table. Forgo the eggs and enjoy the meat to get a scrumptious jump on your day. SERVES 2
    2 tablespoons extra virgin olive oil 1 small yellow onion, chopped 1 garlic clove, minced 8 ounces fresh asparagus, chopped 1 large carrot, cut into matchsticks 8 ounces leftover Roasted Trussed Chicken, shredded (page 82) 8 ounces fresh, raw spinach Juice from ½ lemon In a cast iron skillet over medium flame, sauté onion and garlic for about five minutes or until tender. Add asparagus and carrot and continue to sauté for an additional five minutes. Mix in chicken and stir for one minute. Fold in spinach, remove from heat, and cover. Spinach will wilt from the steam. Remove cover and drizzle mixture with fresh lemon juice.

    Loren Cordain (2010-11-24 00:00:00-08:00). The Paleo Diet Cookbook (Kindle Locations 1253-1260). IB Dave’s Library. Kindle Edition.

  82. I’d like to try your short ribs. I love the size of this pan, and the grip on the other side. Mine is too shallow. I have always had stainless pans, they seem to cook more evenly, and burn less.

  83. Love the recipe amd love the give away. I rather have less kitchen toys, but the ones I have have quality! Simplify!

  84. Ooh, it would probably be Tuscan soup. I know, not quite a soup pot but that size works well to brown the bacon and pork sausage.

  85. I have been drooling over the new Le Creuset stainless steel pans since they have been advertised. So I am super excited about this giveaway! If I should win it, the first thing I will make is this delicious looking short ribs recipe above. However, I would probably add parsnips, turnips and sweet potatoes to the mix.

  86. I would love this! I’m wanting to build up my kitchen! Actually, I have some grass fed short ribs in the freezer and was wanting a new recipe for them!

  87. I will make this short rib recipe first. I have 15 to 20 lbs. of lovely, grass-fed short ribs in the freezer right now just waiting for this pan to arrive ;-) Thank you for the opportunity to win!

  88. I would make some delicious Paleo Fried Caulirice and serve it with some Pineapple meatballs for a tropical flair.

  89. the question is not what WOULD i make, but what WOULDN’T i make? Pork belly and greens, garnish with cherries? Morrocan chicken thighs? Lamb shank? Sososo many possibilities!

  90. The biggest thing I took from this post was that you only started this lifestyle a few years ago. That is huge motivation for me, because I look back and can count the years that I have wanted to start, but haven’t. It is hard work, but it can be accomplished in a relatively small amount of time (compared to a lifetime of feeling beat down, unhappy, and looking for the next “start” date).

  91. Goodness, what to make? The choices…Well, I would have to say some rabbit ragu to go over some butternut papperdelle “zoodles”….

  92. Brain hurts with all the possibilities. This recipe looks amazing so would probably be a great way to christen. But….blackberries are in season and I’m thinking some type of blackberry reduction and pork would be pretty frickin fantastic too. You should really send it to me. :)

  93. The first thing I would make if I won this pan is meatballs in homemade sauce. I have been needing a new pan that could hold the sauce and the meatballs. :)

  94. this is one of the coolest giveaways EVER – aaaaand and a drool-worthy recipe to go with it!Definitely trying this :-) Thank you for everything you do

  95. It’s chilly here so I’m craving some braised lamb shanks in a tomato fennel sauce over spaghetti squash. That is the first thing I would cook.

  96. Oh man, I don’t even know what I would make first. I’d be so excited to use a Le Creuset pan that I wouldn’t know what to cook! I guess I’d make the braised short ribs listed here – might as well make the recipe that came with the giveaway!

  97. Not a real fennel fan, my dad is old and picky but he is liking the Paleo things I make as long as he doesn’t think they ARE paleo!

  98. I cook every day( I have to, to save money plus it’s way healthier!)and I cook for a living(I love to cook but the pay isn’t high). I could really use some good cookware!

  99. Thank you for this recipe. I have some short ribs in my freezer and had no idea how to use them! This looks perfect. Thanks for a great giveaway as well!

  100. I’ve been following a lot of your recipies and finally purchased your cookbook. Best investment ever. Thanks to both of you for that work of art!

  101. I would break in a new pan like that with this short ribs recipe. Love that you included veggies in it and that it’s AIP compliant.

  102. I am finally learning those same lessons about quality and am upgrading my kitchen equipment too. I can’t believe I have some fennel growing in my garden too! So please send me the pan….

  103. I would really like to make this Braised Short Ribs recipe. Either that or some sort of dish that called for lots of garlic and veggies. There’s just something about sautéed veggies and garlic that makes me smile.

  104. This is a gorgeous pan; I like the point you make about quality costing more in the beginning but lasting sooo much longer, gonna try that on my husband!

  105. I would make my much loved beef poor roast. And then try these short ribs. Lovely pan. In fact, I think I might have to try a cobbler in it too.

  106. I love your site and your passion for food!! I would make these short ribs first, for sure! Thank you for your dedication to your subscribers…you never disappoint! :)

  107. I would not feel right if I didn’t try and make this awesome recipe first! I’ve never made them before, but I have had them and I really loved ’em!

  108. I would love to try this recipe and would make it first in that pan. But I just bought 50 lbs of grass fed beef so I have lots more wonderful food to make in it.

  109. My first recipe would probably be something with chicken. I have two small boys and chicken is usually a safe bet for getting them to eat. However, I will definitely try out this recipe at some point.

  110. Because this is a universal size pan, I’d be using it for pretty much everything. A good pan is kitchen karma. Except crock pot recipes, of course. :-)

  111. I’ve been looking for a pan just like this to make my mother-in-law’s Chile rojo recipe- would love to win this!

  112. I would make one of the recipe out of your new book. I just got a week ago and is just starting Paleo diet. So this would be a good start up.

  113. I just got my copy of The Paleo Kitchen and I LOVE IT. Looking forward to trying these braised short ribs as well!

  114. George – love your recipes, keep them coming! I didn’t even know that Le Creuset did stainless steel – I have a few enameled cast iron pieces, I would love to try this out!

  115. I would make bacon wrapped pork loin or braised short ribs with the amazing above recipe :) Thanks for all you do! Hugs and bacon!!

  116. Yummm I have been looking for a short rib recipe for the packages we received when bought a half of grass fed cow. Btw I love your recipes George. Thanks for sharing your wonderful talent.

  117. I think I would use celery instead of the strong taste of fennel. But thanks for the chance to win the Le Creuset pan!

  118. I made you balsamic pot roast the other night and it was awesome! I’d love to get my hands on some more Le Creuset.

  119. Hi, I would most certainly make a hearty spaghetti sauce. My kids eat it up and I can you it for a base for so many other dishes.


  120. I’d use this pan to make the filling for shepherd’s pie! I make it with bacon and grassfed beef and so many veggies – there’s plenty of room in here to fit it al!

  121. I would make one of my personal creations, using whatever was fresh from the farmer’s market veggie-wise and beef or chicken for the protein. I love just throwing things together!

  122. I too have a set of cheapo pans that I’m not proud of, smh. I would love to braise ANYTHING in this awesome pan!

  123. Ok, the Paleo Police will be all over me for this one, but a nice heavy bottomed pan with a well fitting lid like this would be perfect for making RICE in! :D

  124. First thing I would make with this awesome pan? Dude… this amazing recipe! I am not sure if I can wait until then, though. :)

  125. I have no idea what I would make first in this pan if I won! Probably some sort of braised chicken dish with some yummy summer vegetables!

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