Braised Short Ribs (Keto, Fall-Off-the-Bone, 1.7g Net Carbs)
- Total time
- 4 hours 45 minutes
- Makes
- 8 servings
- Net carbs
- 1.7g
- Calories
- 761
This is the cut I make when I want dinner to do most of the work. They go into the oven looking tough and lumpy, and three hours later they come out dark, glossy and so soft the bone slides out with a fork. The house smells like Sunday the whole afternoon.
They are also one of the easiest keto dinners there is, because nothing about a good braise needs carbs. No flour dredge, no sugary glaze, no potatoes in the pot. This version braises bone-in beef short ribs in beef broth with onion, celery, garlic and fresh rosemary, and a serving comes to just 1.7g net carbs.
My first pan was a letdown, and it taught me the two things that matter. I crammed every rib into the pot at once, so they steamed gray instead of browning, and I drowned them in liquid, so the sauce tasted thin. Brown the ribs in batches, and fill the broth only halfway up the meat. Get those two right and the oven handles the rest.
Why These Keto Short Ribs Work
Short ribs need time, not tricks. They are laced with tough connective tissue, which is why they are chewy when cooked fast. Held at a gentle simmer for about three hours, that tissue breaks down and melts into the liquid. The meat turns tender and the braise gets a body that feels almost like gravy.
The browning is the flavor. A deep brown crust on every side gives the sauce its color and its roasted, beefy taste. Pale ribs make a pale sauce. Dry the meat well, get the oil hot, and do not move the ribs until they release from the pot on their own.
Halfway up, not covered. The tops of the ribs sit above the liquid and roast in the steam under the lid, while the bottoms simmer. Flip them halfway through the bake so both sides get their turn.
Beef broth carries it. Three cups of broth, the soft vegetables and the beef drippings make a rich, savory sauce on their own. Rosemary adds the woodsy note. If you want it thicker, a pinch of xanthan gum does it in a minute, with almost no carbs.
Recipe Overview
- Prep Time: 20 minutes
- Seasoning Rest: 1 hour (or overnight in the fridge)
- Cook Time: 3 hours 25 minutes
- Total Time: 4 hours 45 minutes
- Serves: 8
- Net Carbs: 1.7g per serving
Ingredients
For the short ribs
| Ingredient | Quantity | Notes |
| Bone-in beef short ribs | 5 lb | English-cut, about 2 to 3 inches long |
| Kosher salt | 2 tsp | Diamond Crystal; use 1 ¼ tsp if Morton |
| Black pepper | 1 tsp | Freshly ground |
| Avocado oil | 2 tbsp | Or another high-heat oil |
For the braise
| Ingredient | Quantity | Notes |
| Onion | ½ medium | Diced |
| Celery | 2 stalks | Diced |
| Garlic | 1 tsp | Minced |
| Beef broth | 3 cups | Plus water as needed |
| Fresh rosemary | 3 sprigs | Removed before serving |
| Xanthan gum | ½ tsp | Optional, to thicken the sauce |
Which short ribs to buy. Look for English-cut ribs: thick, single-bone pieces with a good cap of meat on top. The thin, cross-cut strips sold as flanken are made for grilling and fall apart in a long braise. Choose pieces with a lot of meat above the bone and not just fat.
Why so much meat? Five pounds sounds like a lot for eight people, but a good part of that weight is bone, and the meat shrinks as it renders. Plan on one or two pieces a person, depending on size.
Recipe Timing
| Stage | Time |
| Dry and season the ribs, dice the vegetables | 20 minutes |
| Let the seasoned ribs rest | 1 hour |
| Brown the ribs in two batches | 12–16 minutes |
| Soften the vegetables, then boil the broth | 8 minutes |
| Braise in the oven, flipping halfway | 3 hours |
| Total | 4 hours 45 minutes |
Most of that is hands-off. You are busy for about 45 minutes, and the oven does the other three hours.
How to Make Braised Short Ribs, Step by Step
1. Dry and season the ribs
Pat the ribs very dry with paper towels and season them on all sides with the kosher salt and black pepper. Let them sit at room temperature for an hour, or cover and refrigerate them overnight. The rest lets the salt work into the meat and takes the chill off, so the ribs brown more evenly.
2. Heat the oven and the pot
Heat the oven to 350°F. Set a large Dutch oven or other heavy, oven-safe pot with a lid over medium-high heat and add the avocado oil. Wait until it shimmers.
3. Brown the ribs in batches
Add half the ribs and brown them well on all sides, 6 to 8 minutes. Leave space between the pieces, and turn each one only when it lets go of the pot easily. Move the browned ribs to a plate and repeat with the rest. Most pots will not hold five pounds at once without steaming them, which is why I do two batches.
4. Soften the vegetables and boil the broth
Add the onion, celery and garlic to the fat left in the pot and cook for 4 minutes, stirring, until they start to soften. Pour in the beef broth and scrape up the browned bits on the bottom of the pot; they melt into the sauce. Bring it to a boil and let it bubble for 4 minutes.
5. Braise for 3 hours
Return the ribs and any juices on the plate to the pot and tuck the rosemary sprigs in between them. Add water if needed until the liquid comes about halfway up the ribs. Cover and bake for 3 hours, turning the ribs over halfway through. They are done when a fork slides into the meat with no resistance and the meat is pulling away from the bone.
6. Finish the sauce and serve
Lift out and discard the rosemary sprigs. If a layer of fat has collected on top of the liquid, spoon off as much as you like. For a thicker sauce, set the pot over medium heat on the stove, sprinkle the xanthan gum over the liquid while you whisk, and let it bubble for a minute. Serve the ribs with plenty of the braising liquid spooned over.
Tips and Variations
- Dry meat browns. Wet ribs spit, steam and stay pale. Pat them dry before seasoning, and again before they go in the pot if they have been sitting in their juices.
- Do not rush the sear. If a rib sticks when you try to turn it, it is not ready. Give it another minute and it will release on its own.
- Keep the lid on. A tight lid holds the steam in. If your lid is loose, lay a sheet of foil over the pot before you put the lid on.
- Not tender yet? Pieces vary in size. If a fork still meets resistance at 3 hours, put the pot back in for another 20 to 30 minutes and check again.
- Easy fat removal: braise a day ahead and refrigerate the pot. The fat sets in a hard layer on top and lifts off in one piece.
- Other herbs: fresh thyme sprigs or a bay leaf can join the rosemary or replace it.
What to Serve With Short Ribs
Something soft and mild under the ribs is the classic move, because it catches the sauce. Creamy mashed cauliflower does the job of mashed potatoes. Roasted broccoli and cauliflower adds crisp edges next to all that tender meat, and a keto green bean casserole turns it into a holiday-style dinner.
They are rich, so a sharp, crunchy side balances the plate: a simple green salad with lemon and olive oil, or quick pickled red onions on top of the meat.
Storage and Reheating
Fridge: keep the ribs in their braising liquid in an airtight container for up to 4 days. They are often even better on day two.
Freezer: freeze the ribs with their sauce for up to 3 months, then thaw overnight in the fridge.
Reheat: warm the ribs in their sauce in a covered pot over low heat until hot all the way through, or in a covered dish in a 325°F oven. Gentle heat keeps the meat from drying out.
Frequently Asked Questions
Are short ribs keto?
Yes. The beef has no carbs of its own and plenty of fat, which is exactly what keto calls for. The carbs in this recipe come from the onion, celery and garlic in the braise, and a serving has 1.7g net carbs.
Bone-in or boneless short ribs?
Bone-in. The bones add flavor and body to the sauce and help the meat hold its shape through the long braise. Boneless ribs work in a pinch, but buy less weight, since you are not paying for bone, and start checking them earlier.
Why are my short ribs tough?
Almost always because they need more time. The meat goes through a chewy stage before the connective tissue breaks down. If they are tough at 3 hours, keep them covered and give them another 20 to 30 minutes.
Can I make short ribs ahead of time?
Yes, and it is worth doing. Braise them, cool them in the liquid and refrigerate overnight. The next day, lift off the set fat and reheat them gently in the sauce.
More Slow-Cooked Beef Dinners
- Keto Beef Stew with Radishes — radishes stand in for the potatoes, at 6g net carbs.
- Mississippi Mud Roast — a chuck roast slow-cooked with pepperoncini and butter.
- Keto Beef Stroganoff — tender beef in a creamy mushroom and onion sauce.
- Salisbury Steak (Keto, No Breadcrumbs) — beef patties in an onion and mushroom gravy.
- Pepper Steak (Keto, No Sugar) — a fast beef stir-fry for nights without three hours.
Recipe Card
The full ingredient list and the method in short are in the card below.
Keto Braised Short Ribs
Equipment
- Large Dutch oven with a tight-fitting lid
- Tongs for turning the ribs
- Whisk for the optional xanthan gum
Ingredients
For the short ribs
- 5 lb bone-in beef short ribs English-cut
- 2 tsp kosher salt Diamond Crystal; 1 1/4 tsp if Morton
- 1 tsp black pepper freshly ground
- 2 tbsp avocado oil
For the braise
- 1/2 medium onion diced
- 2 stalks celery diced
- 1 tsp garlic minced
- 3 cups beef broth plus water as needed
- 3 sprigs fresh rosemary
- 1/2 tsp xanthan gum optional, to thicken
Instructions
Prepare
- Season: Pat the short ribs dry and season all sides with the kosher salt and black pepper. Rest 1 hour at room temperature, or refrigerate overnight.
- Heat: Heat the oven to 350°F. Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
Brown and braise
- Brown: Brown half the ribs on all sides, 6-8 minutes, then move to a plate. Repeat with the rest.
- Vegetables: Add the onion, celery and garlic and cook 4 minutes. Pour in the beef broth, scrape up the browned bits, bring to a boil and cook 4 minutes.
- Braise: Return the ribs and their juices with the rosemary. Add water until the liquid is halfway up the ribs. Cover and bake 3 hours, turning the ribs halfway, until fork-tender.
Finish
- Sauce: Discard the rosemary and spoon off fat if you like. To thicken, whisk the xanthan gum into the simmering liquid on the stove for 1 minute. Serve the ribs with the sauce.
Notes
Keep cooking
