Low Carb Braised Short Ribs

Tender, juicy, and rich in flavor, these Low Carb Braised Short Ribs are the ultimate comfort food, perfect for any occasion. This recipe combines fall-off-the-bone beef short ribs with a savory, low-carb braising liquid made from dry red wine, beef broth, and tomato paste, infused with aromatic vegetables and fresh herbs like thyme and bay leaf. The slow oven-braising technique ensures every bite is melt-in-your-mouth delicious while keeping the carbs in check. Ideal for dinner parties or cozy family meals, these short ribs pair beautifully with cauliflower mash or roasted low-carb vegetables. Elevate your low-carb dining experience with this hearty, restaurant-quality dish that’s surprisingly easy to prepare right at home!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the short ribs with salt and black pepper on all sides.

Step 3

In a large dutch oven or heavy oven-proof pot, heat olive oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Add minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn.

Step 7

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.

Step 8

Stir in the beef broth and tomato paste, mixing well to combine.

Step 9

Return the short ribs to the pot, ensuring they are submerged in the liquid.

Step 10

Add in the sprigs of thyme and bay leaf.

Step 11

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.

Step 12

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.

Step 13

Remove the pot from the oven and transfer the short ribs to a serving platter.

Step 14

Strain the sauce if desired to remove vegetables and herbs, then spoon the sauce generously over the short ribs.

Step 15

Garnish with freshly chopped parsley before serving. Enjoy your meal!

Nutrition Facts

Serving size	(2663.9g)

Amount per serving	% Daily Value*
Calories	4133.1

Total Fat 222.1g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 10.3g
Cholesterol 911.7mg	0%
Sodium 13294.8mg	0%
Total Carbohydrate 217.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 157.0g
Protein 260.4g	0%

Vitamin D 108.9IU	0%
Calcium 585.2mg	0%
Iron 23.6mg	0%
Potassium 6233.0mg	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: 51.1%

Protein: 26.6%

Carbs: 22.3%