Keto Braised Short Ribs
Bone-in beef short ribs, seasoned and browned in batches, then oven-braised for 3 hours in beef broth with onion, celery, garlic and fresh rosemary until they fall off the bone. Serves 8 at 1.7g net carbs each.
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
Batches: brown the ribs in two batches with space between them, or they steam instead of browning.
Liquid level: the broth should come about halfway up the ribs, not cover them.
Nutrition counts the edible meat as 65% of the bone-in weight, with all of the rendered fat; skimming the fat lowers it. The rosemary is removed and counted as zero. Serving suggestions are not included.
Storage: up to 4 days in the fridge or 3 months in the freezer, in the braising liquid. Reheat gently, covered.