Low Carb Braised Beef Ribs

Indulge in the rich, savory flavors of these Low Carb Braised Beef Ribs, a slow-cooked masterpiece perfect for cozy dinners or special occasions. Tender beef short ribs are seared to golden perfection, then simmered in a robust, aromatic broth of beef stock, red wine vinegar, and tomato paste, infused with garlic, fresh thyme, and a medley of hearty vegetables like carrots and celery. This low-carb recipe is both comforting and elegant, allowing the meat to become melt-in-your-mouth tender as it absorbs the deep, earthy flavors of the braising liquid. With a simple prep process and the magic of oven braising, you'll achieve a restaurant-quality dish that's sure to impress. Serve these fall-off-the-bone ribs with your favorite low-carb sides for a wholesome, crowd-pleasing meal. Perfect for keto diets and anyone seeking bold, nourishing flavors, this recipe is a true celebration of the art of slow cooking.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the beef ribs dry with paper towels. Season generously with salt and black pepper.

Step 3

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.

Step 4

Add the chopped onion to the pot. Sauté for 5 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the beef broth, red wine vinegar, and tomato paste, scraping up any browned bits from the bottom of the pot.

Step 7

Return the beef ribs to the pot, ensuring they are submerged in the liquid. Add the bay leaf, thyme sprigs, chopped carrot, and celery.

Step 8

Bring the mixture to a simmer, then cover the pot and place it in the preheated oven.

Step 9

Braise the ribs for 2.5 to 3 hours, or until the meat is very tender and pulls away easily from the bone.

Step 10

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.

Step 11

Serve the ribs hot with the braising liquid as a sauce, accompanied by your choice of low-carb side dishes.

Nutrition Facts

Serving size	(3386.5g)

Amount per serving	% Daily Value*
Calories	5141.4

Total Fat 287.2g	0%
Saturated Fat 105.6g	0%
Polyunsaturated Fat 12.9g
Cholesterol 1215.6mg	0%
Sodium 19643.7mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 20.9g	0%
Total Sugars 204.0g
Protein 347.7g	0%

Vitamin D 145.1IU	0%
Calcium 778.1mg	0%
Iron 29.7mg	0%
Potassium 7879.0mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 27.4%

Carbs: 21.6%