Paleo Short Ribs with Spaghetti Squash

4.3/5 rating (3 votes)
Paleo Short Ribs with Spaghetti Squash

This 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.

Thank you to Shop Rite for the amazing quality of short ribs and the other ingredients to make this perfect dish.

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!

This recipe was shared on Better Connecticut!

 

Ingredients

  • 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

Directions

  1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 275°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 and 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.

  9. Directions for 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 parchment paper. 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!!

     

Comments (7)

  • sal the stockbroker app

    sal the stockbroker app

    04 April 2015 at 04:16 |
    Appreciating the time and energy youu put into your website
    and detailed information you provide. It's awesome to come
    across a blog every once inn a while that isn't the same unwanted rehashed material.
    Fantastic read! I've saved your site and I'm including your RSS feeds to my Google account.
  • techlazy.com

    techlazy.com

    04 May 2017 at 09:11 |
    I made spaghetti squash for the first time last night and LOVED it! I started eating gluten free recently, and my gluten-eating BF was craving pasta I tried spaghetti squash. He tried a bit of mine, and liked it – so it looks like i’ll be searching out more spaghetti squash recipes!
  • Moses Brodin

    Moses Brodin

    27 March 2019 at 08:59 |
    This looks absolutely amazing! Cannot wait to make this next week! Definitely want to try it out at our next Bimbo dinner party.

    Ragerds:Moses Brodin
  • Moses Brodin

    Moses Brodin

    25 April 2019 at 06:52 |
    I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won't have to use ketchup to give my chicken a little moisture when I eat it. ?
    Ragerds:Moses Brodin
  • Alisha  Ross

    Alisha Ross

    10 June 2019 at 11:45 |
    We’ve made spaghetti squash many times, but it’s never been as good as when we baked it this way. Thanks so much for the idea!
  • Eve Hunt

    Eve Hunt

    12 July 2019 at 04:40 |
    Our two girls are grown now with a tiny one each of their own. Can’t wait to start cooking with the next generation!
  • MOSES BRODIN

    MOSES BRODIN

    22 July 2019 at 09:32 |
    these looks so good! and i noticed you have the same spice jars as me (ikea right?). what do you use for labels? i havent even opened mine yet bc i dont know how or where to label them! thanks!
    Ragerds:Moses Brodin

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