Good Low Carb Slow Cooked Short Ribs
Indulge in melt-in-your-mouth tenderness with these **Good Low Carb Slow Cooked Short Ribs**, a savory delight crafted for flavor and simplicity. Perfect for low-carb diets, this slow-cooker recipe features richly marbled beef short ribs seared to perfection, then braised for hours in a fragrant medley of garlic, onions, and smoky paprika. A splash of balsamic vinegar and a touch of tomato paste elevate the sauce to a whole new level of depth and indulgence. Optional additions like carrots and celery lend a subtle sweetness, while thyme and a bay leaf infuse rustic aromatics. Ready in just 20 minutes of prep and slow-cooked to perfection, these ribs are ideal for busy weeknights or cozy weekend dinners. Serve them over creamy cauliflower mash or alongside roasted vegetables for a hearty, guilt-free meal that’s as comforting as it is flavorful. Keywords: low-carb short ribs, slow cooker recipe, keto-friendly ribs, tender beef short ribs.
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Recipe Information
Ingredients
- 3 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, dried
- 1 Bay leaf
- 1 medium Carrot, chopped (optional for flavor)
- 1 medium Celery stalk, chopped (optional for flavor)
Instructions
Pat the short ribs dry with a paper towel to remove excess moisture. Season all sides generously with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes.
Add the minced garlic and tomato paste to the skillet. Stir and cook for 1-2 minutes until fragrant.
Deglaze the skillet with beef broth, scraping up any browned bits from the bottom. Transfer the mixture to the slow cooker.
In the slow cooker, add the balsamic vinegar, smoked paprika, thyme, and bay leaf. Stir to combine.
Place the seared short ribs into the slow cooker and nestle them into the sauce. Add the optional chopped carrot and celery for extra flavor, if desired.
Cover the slow cooker and cook on low for 8 hours, or until the ribs are tender and the meat is falling off the bone.
Once cooked, remove the bay leaf and discard. Optionally, skim off any excess fat from the surface of the sauce.
Serve the short ribs hot with the rich sauce poured over them. Pair with cauliflower mash or steamed vegetables for a low-carb meal.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 14627 mg | 636% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 154.4 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 494 mg | 38% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5340 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
