Tender Braised Short Ribs (Low-Carb)

Tender Braised Short Ribs (Low-Carb) – Fall-off-the-bone beef ribs simmered in rich wine and herbs, perfect for keto and gluten-free diets

KEY INFO

Prep time: 20 minutes
Cook time: 2.5-3.5 hours (oven) / 1 hour (pressure cooker) / 4-6 hours (slow cooker)
Total time: 3-4 hours
Servings: 6-8
Difficulty level: Moderate
Dietary tags: Low-carb, Keto, Paleo-friendly, Gluten-free

EQUIPMENT NEEDED

Essential:
– Dutch oven or heavy oven-safe pot
– Chef’s knife and cutting board
– Tongs for handling meat
– Measuring cups and spoons

Alternatives:
– Heavy stock pot + oven-safe lid (instead of Dutch oven)
– Pressure cooker for faster cooking
– Slow cooker for hands-off braising
– Fat separator (helpful but not essential)

INGREDIENTS

Main Components:
– 4-5 lbs (1.8-2.3 kg) beef short ribs, bone-in or boneless
– 2 cups (480ml) beef broth [chicken broth works too]
– 1 cup (240ml) dry red wine [substitute extra broth if needed]
– 1 large onion, diced (about 1 cup)
– 2 celery stalks, diced
– 3 garlic cloves, minced

Seasonings:
– 2 tsp kosher salt
– 1 tsp black pepper
– 3 fresh rosemary sprigs
– 2 fresh thyme sprigs
– 2 bay leaves
– 2 tbsp olive oil

Optional Flavor Boosters:
– 1 tsp fresh ginger, minced
– 1 star anise pod
– 2 tbsp tomato paste [adds 2g carbs total]
– 2 tbsp Worcestershire sauce [check labels for carbs]

METHOD

1. Preheat your oven to 325°F (165°C).
2. Pat short ribs completely dry with paper towels.
   Season generously with salt and pepper on all sides. Let sit at room temperature for 30 minutes.
3. Heat olive oil in Dutch oven over medium-high heat.
   Brown short ribs on all sides until deeply caramelized. This takes 6-8 minutes total – don’t rush this step.
4. Remove ribs and set aside.
   Reduce heat to medium.
5. Add diced onion and celery to the same pot.
   Sauté until softened, about 4-5 minutes. The vegetables should pick up those beautiful browned bits.
6. Add minced garlic and cook for 1 minute.
   Add ginger and star anise if using.

7. Pour in red wine to deglaze the pot.
   Scrape up all the browned bits with a wooden spoon. Let wine reduce by half, about 3-4 minutes.
8. Return short ribs to pot.
   Add beef broth, rosemary, thyme, and bay leaves. Liquid should come about halfway up the ribs.

9. Cover tightly and transfer to oven.
   Braise for 2.5-3 hours until fork-tender. Flip ribs once halfway through cooking.
10. Remove ribs and strain the braising liquid.
    Skim fat from surface or use a fat separator.
11. Return liquid to pot and reduce over medium-high heat.
    Simmer until thickened to your liking, about 5-10 minutes.
12. Return ribs to sauce to reheat.
    Taste and adjust seasoning with salt and pepper.

CRUCIAL TIPS

For Perfect Results:
• Don’t skip the browning – this creates 80% of your flavor
• Keep the braise at a gentle simmer – boiling makes meat tough
• Test doneness with a fork – meat should fall off the bone easily
• Skim the fat – this prevents greasy sauce

Temperature Matters:
• Oven should stay at 325°F (165°C) – no higher
• Internal temperature reaches 190°F+ (88°C) when done
• Look for fork-tender texture rather than exact temperature

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 4 days in airtight container
– Freeze up to 3 months with sauce
– Reheat gently in sauce, adding splash of broth if needed

Scaling Tips:
– Recipe doubles easily in larger pot
– Don’t overcrowd when browning – work in batches
– Halve all ingredients for smaller portions

Common Mistakes:
– Rushing the browning process
– Using too high heat during braising
– Not skimming excess fat from sauce
– Opening the pot too frequently during cooking

Delicious Variations:
– Asian-style: Add soy sauce, ginger, and star anise
– Mediterranean: Include olives and fresh oregano
– Spicy: Add chipotle peppers or red pepper flakes
– Mushroom lovers: Sauté 8oz mushrooms with the vegetables

Perfect Low-Carb Sides:
– Cauliflower mash (tastes like mashed potatoes)
– Sautéed spinach or kale
– Roasted Brussels sprouts
– Zucchini noodles

The beauty of braised short ribs lies in their simplicity.
Once you master the browning technique, you’re golden.
I’ve made this recipe countless times, and it never fails to impress dinner guests.

The collagen in short ribs breaks down during the long, slow cooking process.
This creates that signature silky sauce that coats the back of a spoon.
Trust the process, resist the urge to peek too often, and you’ll be rewarded with restaurant-quality results.

Your house will smell absolutely incredible for hours.
Consider this your warning – neighbors might start dropping by unexpectedly.