Low Carb Braised Beef Short Ribs
Tender, flavorful, and perfect for hearty appetites, these Low Carb Braised Beef Short Ribs are a showstopper for any dinner gathering or indulgent weeknight meal. Slow-cooked to perfection, the short ribs are seared for a caramelized crust before being braised in a rich, aromatic blend of beef broth, tomato paste, red wine (optional), and a medley of fresh herbs like thyme and rosemary. This low-carb recipe is elevated by the addition of sautéed vegetables, including onions, carrots, and celery, which infuse the dish with depth and balance. After hours in the oven, the result is melt-in-your-mouth beef that pairs beautifully with the savory braising liquid. With a cook time of 3 hours and a prep time of just 20 minutes, this is a fuss-free, oven-baked masterpiece that’s sure to impress. Garnish with fresh parsley and serve as the ultimate comfort food that’s high in flavor and low on carbs!
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Onion
- 4 cloves Garlic
- 1 Carrot
- 1 Celery stalk
- 2 cups Beef broth
- 1 cup Red wine (optional, for additional depth of flavor)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 2 Bay leaves
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 10 minutes total. Remove the ribs and set aside.
Reduce the heat to medium. Add chopped onion, minced garlic, sliced carrot, and chopped celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another minute until it darkens in color.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits. Bring to a simmer.
Add Worcestershire sauce, thyme, rosemary, and bay leaves. Return the short ribs to the pot, submerging them in the liquid as much as possible.
Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and let the ribs rest in the liquid for at least 15 minutes. Skim off any excess fat from the surface.
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Serve the short ribs topped with fresh chopped parsley, along with some of the flavorful braising liquid.
Nutrition Facts
Calories |
6380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.4 g | 639% | |
| Saturated Fat | 196.6 g | 983% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 5220 mg | 227% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.0 g | ||
| Protein | 373.5 g | 747% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 491 mg | 38% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 6242 mg | 133% | |
*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.
