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Angie’s Recipe of the Day: Braised Short Ribs


Angie’s Recipe of the Day: Braised Short Ribs

Angie’s Recipe of the Day: Braised Short Ribs

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
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Recipe courtesy of

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