Low Carb Braised Short Ribs
Indulge in the rich, melt-in-your-mouth tenderness of Low Carb Braised Short Ribs, a luxurious and comforting dish that's perfect for a hearty dinner. This keto-friendly recipe features succulent beef short ribs slowly cooked to perfection in a flavorful blend of dry red wine, beef broth, and aromatic herbs like thyme and bay leaf. Caramelized vegetables, including onion, carrots, and celery, bring depth to the dish while keeping it low on carbs. The short ribs are browned to create a deep, savory crust, then braised in a Dutch oven for hours until the meat effortlessly falls off the bone. Serve these braised short ribs over a bed of mashed cauliflower or zucchini noodles for a wholesome, satisfying meal that's as indulgent as it is healthy. Perfect for cozy family dinners or entertaining guests, this protein-packed recipe is sure to impress.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 sprigs of fresh thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs with salt and black pepper on all sides.
In a large dutch oven or heavy oven-proof pot, heat olive oil over medium-high heat.
Sear the short ribs in batches on all sides until they are deeply browned, approximately 8-10 minutes. Remove the ribs and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally until the vegetables are softened and beginning to brown.
Add minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn.
Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Continue to simmer for about 5 minutes until the wine is reduced by half.
Stir in the beef broth and tomato paste, mixing well to combine.
Return the short ribs to the pot, ensuring they are submerged in the liquid.
Add in the sprigs of thyme and bay leaf.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Braise the short ribs in the oven for about 2 1/2 to 3 hours or until the meat is tender and easily comes apart with a fork.
Remove the pot from the oven and transfer the short ribs to a serving platter.
Strain the sauce if desired to remove vegetables and herbs, then spoon the sauce generously over the short ribs.
Garnish with freshly chopped parsley before serving. Enjoy your meal!
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 13295 mg | 578% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 157.0 g | ||
| Protein | 260.4 g | 521% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 585 mg | 45% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6233 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.
