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Braised Short Ribs

George Bryant (Civilized Caveman)
4.65 from 53 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 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 tablespoons coconut oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon Italian seasoning
  • 2 cups beef broth
  • salt and pepper to taste



  • In the Le Creuset 4.5 quart saute pan, heat your coconut oil over medium high heat
  • Liberally salt and pepper the short ribs
  • 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
  • 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
  • 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
  • Add the meat back to the pan followed by the carrots, fennel fronds and italian seasoning while giving a quick stir
  • 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
  • Serve and enjoy

Slow Cooker

  • Follow steps 1 through 3
  • Once your short ribs are browned, add them to a slow cooker with all your other ingredients
  • Cook on high for 7-8 hours or low for 10-12 hours, until the meat is very tender and falling off the bone