Sugar-Free Braised Short Ribs
Indulge in the rich, heartwarming flavors of Sugar-Free Braised Short Ribs—a comfort food classic elevated with wholesome, natural ingredients. Perfectly seared beef short ribs are slowly braised in a savory medley of beef broth, red wine, and aromatic herbs like thyme and rosemary, creating fall-apart tender meat infused with deep, robust flavor. This recipe skips the sugar without sacrificing taste, letting the natural sweetness of caramelized onions, carrots, and celery shine through. With just 30 minutes of prep and a few hours of hands-off cooking time, this dish is perfect for family dinners or special occasions. Pair it with mashed potatoes, cauliflower mash, or roasted vegetables for a truly satisfying, keto-friendly, and gluten-free meal that feels indulgent but stays wholesome.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 medium, chopped carrots
- 3 chopped celery stalks
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon, freshly ground black pepper
Instructions
Preheat your oven to 350°F (175°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add minced garlic and tomato paste to the vegetables, stirring constantly for about 1-2 minutes.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 5 minutes until slightly reduced.
Return the short ribs to the pot. Pour in the beef broth until the ribs are nearly covered.
Add the bay leaves, thyme, and rosemary. Stir to combine everything.
Bring the liquid to a simmer, then cover the pot with its lid and transfer to the preheated oven.
Braise in the oven for about 3 hours, or until the meat is very tender and falling off the bone.
Remove the ribs from the pot and skim off excess fat from the cooking liquid. Adjust seasoning with additional salt and pepper if needed.
Serve the short ribs with the braising liquid spooned over them, alongside your choice of side dishes or over a bed of mashed potatoes or cauliflower mash.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18468 mg | 803% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 216.6 g | ||
| Protein | 353.2 g | 706% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 967 mg | 74% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 9356 mg | 199% | |
*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.
