Keto Braised Short Ribs
Sink your teeth into the ultimate comfort food with these Keto Braised Short Ribs, a melt-in-your-mouth masterpiece perfect for low-carb enthusiasts. Slow-braised to perfection in a rich, savory blend of red wine, beef broth, and aromatic herbs, these tender short ribs boast a deep, caramelized flavor that feels indulgent yet guilt-free. The recipe highlights simple yet bold ingredients like garlic, onion, and tomato paste, with a touch of thyme and bay leaves for a classic, earthy aroma. Perfect for special occasions or a cozy dinner, this slow-cooked dish pairs beautifully with roasted vegetables or creamy cauliflower mash. Ready in just over three hours, it's a satisfying way to enjoy keto-friendly comfort food while filling your home with the irresistible scents of braised perfection.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 large onion, finely chopped
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat.
Add the short ribs in batches, browning them on all sides, about 10 minutes total. Transfer the browned ribs to a plate and set aside.
Reduce the heat to medium and add the minced garlic and chopped onion to the Dutch oven. Sauté until the onion becomes translucent, about 5 minutes.
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
Stir in the beef broth, tomato paste, fresh thyme, and bay leaves.
Return the browned short ribs and any juices that have accumulated back into the pot.
Bring the liquid to a simmer and then cover the pot with a lid.
Place the covered Dutch oven into the preheated oven. Braise for about 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
Carefully remove the ribs from the pot and tent them with foil to keep warm.
Discard the bay leaves and thyme sprigs from the sauce. If desired, skim off any excess fat.
Serve the ribs hot with the rich sauce ladled over the top.
Nutrition Facts
Calories |
5320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.4 g | 384% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 17158 mg | 746% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 191.5 g | ||
| Protein | 340.1 g | 680% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 563 mg | 43% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6527 mg | 139% | |
*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.
