Keto Braised Short Ribs
Indulge in the rich, melt-in-your-mouth flavors of Keto Braised Short Ribs, a low-carb masterpiece that’s perfect for cozy dinners or special occasions. This recipe combines fall-off-the-bone beef short ribs with a luscious, deeply savory sauce made from red wine, beef broth, and tomato paste, all infused with aromatic garlic, onion, and fresh thyme. Slowly braised to perfection in a Dutch oven, the ribs are irresistibly tender and bursting with flavor. Not only is this dish keto-friendly, but it also pairs beautifully with cauliflower mash or roasted vegetables for a hearty, satisfying meal. With just 15 minutes of prep and a long, slow cook to let the flavors develop, this luxurious dish is both elegant and easy to make. Perfect for those seeking a show-stopping, low-carb comfort food option!
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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
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Season the beef short ribs generously with salt and pepper on all sides.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat.
Step 4
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.
Step 5
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.
Step 6
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
Step 7
Stir in the beef broth, tomato paste, fresh thyme, and bay leaves.
Step 8
Return the browned short ribs and any juices that have accumulated back into the pot.
Step 9
Bring the liquid to a simmer and then cover the pot with a lid.
Step 10
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.
Step 11
Carefully remove the ribs from the pot and tent them with foil to keep warm.
Step 12
Discard the bay leaves and thyme sprigs from the sauce. If desired, skim off any excess fat.
Step 13
Serve the ribs hot with the rich sauce ladled over the top.
Nutrition Facts
| Serving size | (2783.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5319.7 |
| Total Fat 299.4g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 14.2g | |
| Cholesterol 1215.6mg | 0% |
| Sodium 17158.3mg | 0% |
| Total Carbohydrate 252.9g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 191.5g | |
| Protein 340.1g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 563.3mg | 0% |
| Iron 29.1mg | 0% |
| Potassium 6526.9mg | 0% |
Source of Calories