Keto Braised Beef Ribs
Indulge in the rich, savory flavors of this Keto Braised Beef Ribs recipe, a low-carb twist on a classic comfort dish. These melt-in-your-mouth short ribs are slow-braised to perfection in a fragrant medley of beef broth, garlic, red wine vinegar, and aromatic herbs like thyme and rosemary. Searing the beef in avocado oil locks in flavor, while the addition of caramelized onions, tomato paste, and tender mushrooms creates a deep, umami-rich sauce. Perfect for cozy dinners or special gatherings, this keto-friendly dish is as satisfying as it is wholesome, with only 20 minutes of prep time and a slow-cooked finish in the oven. Serve it alongside a side of roasted veggies or buttery cauliflower mash for a complete, indulgent meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 3 pounds Beef short ribs
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Avocado oil
- 1 large Onion
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 tablespoon Red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme
- 8 ounces Sliced mushrooms
- 1 teaspoon Chopped rosemary
Instructions
Preheat your oven to 325°F (165°C).
Season the beef ribs generously with salt and black pepper.
In a large Dutch oven, heat avocado oil over medium-high heat. Sear the ribs until browned on all sides, approximately 2-3 minutes per side. Work in batches if necessary. Remove the ribs and set aside.
Lower the heat to medium. Add the chopped onion to the same pot and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot with the onion and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
Pour the beef broth and red wine vinegar into the pot, stirring well to deglaze the pot and lift any browned bits from the bottom.
Add Worcestershire sauce, bay leaf, thyme sprigs, and chopped rosemary. Stir to combine.
Return the ribs to the pot, ensuring they are submerged in the liquid. Add sliced mushrooms.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Braised in the oven for approximately 2 1/2 to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
Remove the pot from the oven. Carefully remove and discard the bay leaf and thyme sprigs.
Serve hot, garnished with additional fresh thyme or parsley if desired.
Nutrition Facts
Calories |
3926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 17966 mg | 781% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 154.3 g | ||
| Protein | 265.7 g | 531% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 474 mg | 36% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5873 mg | 125% | |
*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.
