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Paleo Short Ribs with Spaghetti Squash
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short ribsThis recipe for Paleo short ribs with spaghetti squash is a great comfort dinner and the next day it is even more amazing! You can even prepare this on the stovetop then place in your slow cooker on low for 4 hours.

I like to remove the meat form the bone and make the sauce a little thicker before serving.  You can omit that part and just skim the fat off the top and serve as is.  Sometimes I serve them in tact and other times I remove the meat!  It’s up to you!  Either was this is an amazing dish and totally worth the wait.

I used some of my favorite ingredients and cookware – I just love my Le Creuset Dutch Oven, Tomatoes and Olive oil from D&D Market, dried herbs from Simply Organic and I adore my Salt Pig!


  • 4-5 pounds beef short ribs
  • 2 teaspoons of sea salt
  • 1-2 teaspoons of freshly ground pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 2 carrots, thin slices
  • 3 cloves garlic, chopped
  • 8 ounces sliced mushrooms
  • 1 can of diced tomatoes with the juice
  • 2 1/2 cups low-sodium beef broth or chicken broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon red pepper flakes
  • A bunch of fresh thyme, tied together
  • 2 teaspoons arrowroot powder
  • 1 large spaghetti squash
  • 1-2 tablespoons organic butter
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 2750°F.
  2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes.
  3. Add the onion, carrot and garlic and cook, stirring  around the short ribs frequently, for 2 minutes. Add the tomatoes Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  4. Add the broth,  2 bay leaves, oregano, red pepper flakes and bunch of thyme. Cover the pan and place in the oven for 2 1/2 – 3 hours until the meat is fork-tender and falls easily from the bone. While the beef is in the oven prepare your spaghetti squash. Recipe below!
  5. When you take the pan out of the oven – remove the meat off the bone and put on a platter, make sure you have all the bones out of the pan and discard. Also, remove the bay leaves and thyme bundle. With a spoon do a quick scoop off the top and discard.
  6. Skim the top with a large spoon to remove any fat.  Bring the sauce to a boil then add in arrowroot powder and stir in.  This will thicken your sauce.  Taste as you also may want to add salt and pepper.
  7. Add meat back into the pan and keep warm until serving.
  8. Top with chopped parsley before serving.

Directions for Spaghetti Squash:

Short Ribs over Spaghetti Squash
    Preheat oven to 350°F
  • Cut spaghetti squash in half and remove the top layer of seeds. Take butter and melt in the microwave. Using a pastry brush coat with butter.
  • Take your baking sheet and line with aluminum foil. Put squash side down on the baking sheet and bake for 45 minutes. When done scrape out spaghetti onto a saute pan and add another teaspoon of butter. When you are ready to serve the beef heat up the pan with spaghetti squash.

Another substitution which is delicious.
**Steam cauliflower for 20 minutes then puree in your food processor or blender with a little chicken broth. I like to add more garlic, salt and pepper. Sometimes I add a few red pepper flakes! You can also prepare a more traditional way and serve with pappardelle pasta!!



Cindy Barbieri
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