Tender Braised Short Ribs (Low-Carb)

Tender Braised Short Ribs (Low-Carb)

A rich, fall-off-the-bone main dish perfect for keto and low-carb diets

Key Info

• Prep Time: 30 minutes
• Cook Time: 1.5-3 hours (oven), 6-8 hours (slow cooker), 30-45 minutes (Instant Pot)
• Total Time: 2.5-10.5 hours
• Servings: 6-12
• Difficulty: Intermediate
• Dietary: Low-carb, Keto, Paleo
• Cost: $15-$35

Equipment Needed

• Dutch oven OR slow cooker OR Instant Pot
• Large skillet (if not using Dutch oven)
• Tongs
• Sharp knife
• Cutting board

Alternative: Any heavy-bottomed, oven-safe pot with lid can replace Dutch oven

Ingredients

For the Ribs:

• 4 pounds beef short ribs (8-12 pieces)
• 2 tablespoons avocado oil (30ml)
• 2 teaspoons sea salt (10g)
• 1 teaspoon black pepper (5g)

For the Braising Liquid:

• 2 cups beef broth (480ml)
• 1 cup dry red wine (240ml) [optional – replace with extra broth]
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

Optional Aromatics:

• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 medium carrot, chopped

Method

1. Season ribs generously with salt and pepper. Let stand at room temperature for 30 minutes.
2. Heat oil in Dutch oven over medium-high heat until shimmering.
3. Sear ribs in batches (3-4 minutes per side) until deeply browned. Don’t overcrowd!
4. Remove ribs, set aside. Pour off all but 2 tablespoons fat.
5. If using aromatics, sauté until softened (5-7 minutes).
6. Add garlic, cook until fragrant (30 seconds).
7. Pour in wine (if using), scrape bottom of pot. Reduce by half (5 minutes).
8. Add broth, herbs, return ribs to pot.
9. For Oven Method:
• Cover and cook at 325°F (165°C) for 2.5-3 hours
• Meat should be fork-tender
10. For Slow Cooker:
• Transfer everything to slow cooker
• Cook on LOW for 6-8 hours
11. For Instant Pot:
• Use sauté function for steps 2-7
• Pressure cook on HIGH for 45 minutes
• Natural release for 15 minutes

Crucial Tips

• NEVER skip the searing step
• Pat ribs dry before searing
• Don’t move ribs while searing
• Keep liquid at halfway point of ribs
• Check tenderness with fork – should meet no resistance

Storage & Serving

• Refrigerate up to 5 days
• Freeze up to 3 months
• Reheat gently in oven at 300°F (150°C)
• Best served with cauliflower mash or roasted vegetables

Common Mistakes

• Rushing the searing process
• Overcrowding the pot
• Not enough seasoning
• Too much liquid
• Opening lid during cooking

Variations

• Asian-style: Use coconut aminos, ginger, star anise
• Mediterranean: Add olives, capers, tomatoes
• Spicy: Include chipotle peppers or red pepper flakes
• Herb-forward: Double herbs, add bay leaves

Remember: The key to perfect short ribs is patience during searing and low-and-slow cooking until fork-tender.