Tamari Braised Beef Short Ribs
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich
About the recipe
Slow-cooked tamari braised beef short ribs are tender, and melt-in-your-mouth. Great finger food for babies, especially to chew on the bone.
These tamari braised beef short ribs are one of those no-fuss, big-flavour meals that make the house smell amazing while gently simmering away in the oven. They’re incredibly tender, fall-off-the-bone soft, and soaked in a delicious, slightly sweet and spiced broth that’s as nourishing as it is comforting.
Perfect for slow weekends or batch cooking, this recipe brings together bone broth, warming spices, and just a hint of sweetness from red apple. The result? A rich, deeply flavoured dish that feels both grounding and easy to digest.
Serve with sautéed greens, rice, or mashed veg—and save the extra broth for spooning over leftovers or adding to soups and stews later in the week.
Age suitability:
Suitable once your child has tolerated soy. For soy-free babies, swap tamari for coconut aminos. The meat is very soft and easy to shred, making it ideal from around 8 months+ depending on texture tolerance.
Serving suggestions:
Serve with mashed sweet potato, brown rice, quinoa or sautéed greens.
Shred the meat for babies and toddlers and spoon over some of the cooking liquid to keep it soft and moist.
The cooked apple becomes tender and lightly spiced—perfect to serve alongside the meat.
Storage tips:
Fridge friendly for up to 3 days in an airtight container.
Freezer friendly for up to 3 months—shred the meat before freezing and store in broth for best texture.
Reheat gently on the stove or in the oven with a splash of broth.
Ingredients
1 kg beef short ribs
1 tablespoon tamari (or coconut aminos if avoiding soy)
1 cinnamon stick
2 star anise
1 red apple, quartered
2 cups bone broth
Method
Preheat the oven to 160°C.
Add all ingredients to a Dutch oven or oven-safe pot with a lid. Place the short ribs meat-side down, ensuring they are submerged in the broth—bones can stick out.
Cover with the lid and place in the oven for 3 hours. Check that the ribs are tender and falling off the bone. If they’re not quite there, return to the oven for up to 1 more hour.
Remove from the oven, allow to rest slightly, then shred and serve with your favourite sides.07=uytgrf
Ingredient swaps and notes:
For soy-free families, coconut aminos make a great alternative to tamari.
Bone broth can be swapped for water or homemade veggie stock if needed.
Feel free to add onion, garlic or even a dash of apple cider vinegar to deepen the flavour profile.
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