Low Carb Braised Beef Ribs
Indulge in the rich, melt-in-your-mouth flavors of these **Low Carb Braised Beef Ribs**, a hearty and satisfying dish perfect for any occasion. This recipe features tender beef short ribs slowly cooked in a robust combination of beef broth, aromatic vegetables, and herbs, with a touch of tangy red wine vinegar and tomato paste for depth. Perfectly seasoned and braised to perfection in a Dutch oven, these ribs are irresistibly flavorful and fall-off-the-bone tender. With a prep-to-plate time of just over three hours, this low-carb dinner is worth the wait and pairs wonderfully with keto-friendly sides like cauliflower mash or roasted asparagus. Whether you're hosting a dinner party or enjoying a cozy meal at home, this savory recipe promises to impress. **Keywords: beef short ribs recipe, low carb braised ribs, Dutch oven meals, keto beef recipes, tender braised beef.**
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 3 cups beef broth
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 large, chopped carrot
- 2 chopped celery stalks
Instructions
Preheat the oven to 325°F (160°C).
Pat the beef ribs dry with paper towels. Season generously with salt and black pepper.
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Add the ribs, working in batches if necessary, and brown on all sides, about 10 minutes. Remove ribs to a plate.
Add the chopped onion to the pot. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the beef broth, red wine vinegar, and tomato paste, scraping up any browned bits from the bottom of the pot.
Return the beef ribs to the pot, ensuring they are submerged in the liquid. Add the bay leaf, thyme sprigs, chopped carrot, and celery.
Bring the mixture to a simmer, then cover the pot and place it in the preheated oven.
Braise the ribs for 2.5 to 3 hours, or until the meat is very tender and pulls away easily from the bone.
Remove the pot from the oven. Discard the bay leaf and thyme sprigs. If desired, skim off any excess fat from the surface of the liquid.
Serve the ribs hot with the braising liquid as a sauce, accompanied by your choice of low-carb side dishes.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.2 g | 368% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19644 mg | 854% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 204.0 g | ||
| Protein | 347.7 g | 695% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 778 mg | 60% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 7879 mg | 168% | |
*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.
