There’s something almost primal about a perfectly braised beef short rib. That moment when your fork slides through the meat with zero resistance, revealing fibers that have surrendered completely to the low, slow heat. It’s the carnivore’s equivalent of ASMR – deeply satisfying on a level that transcends mere hunger.
I first fell in love with short ribs at a tiny bistro in Lyon, where the chef insisted they needed nothing more than time, patience, and respect for the ingredient. “C’est la viande qui parle,” he’d say – it’s the meat that does the talking. And after countless attempts to recreate that transformative experience in my kitchen, I’ve found that a simple approach using bone broth, garlic, and aromatic bay leaves creates something truly magnificent – while keeping it perfectly keto-friendly.
Why This Recipe Works
This recipe harnesses the magic of collagen-rich beef short ribs, transforming them through gentle heat into fork-tender meat surrounded by its own luxuriously silky sauce. By skipping the traditional starchy thickeners and sugar-laden components found in most braises, we create a dish that’s not only keto-approved but arguably superior in its clean, focused flavor profile.
The bone broth provides a ready-made depth that would typically require hours of additional simmering to achieve, while garlic and bay leaves add aromatic complexity without overpowering the star of the show – those glorious beef ribs. The natural gelatin released during cooking creates a sauce with body and mouthfeel that needs no additional thickening agents.
Best of all, this is largely a hands-off recipe. A bit of initial attention during the searing phase, then the oven does the heavy lifting while you go about your day, occasionally basking in the increasingly intoxicating aroma filling your home.
Ingredients
- 3 lbs (1.4 kg) beef short ribs, English cut (about 6 pieces)
- 2 tablespoons avocado oil or tallow
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 medium onion, roughly chopped
- 6 cloves garlic, peeled and lightly crushed
- 3 cups beef bone broth
- 2 tablespoons apple cider vinegar (helps extract collagen from the bones)
- 3 bay leaves
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 tablespoons grass-fed butter (for finishing)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Take the short ribs out of the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. This ensures more even cooking.
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels – this is crucial for achieving a good sear. Season generously on all sides with sea salt and freshly ground black pepper.
Heat the avocado oil or tallow in a large Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce the heat to medium and add the chopped onion to the pot, cooking in the rendered fat until translucent, about 5 minutes.
Add the crushed garlic cloves and cook until fragrant, about 1 minute, being careful not to let them burn.
Pour in the bone broth and apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot – these contain tremendous flavor.
Return the short ribs to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the ribs – not completely covering them.
Add the bay leaves, thyme, and rosemary to the pot.
Bring the liquid to a simmer on the stovetop, then cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, or until the meat is fork-tender and nearly falling off the bone. Check occasionally – if the liquid reduces too much, add a little more bone broth.
Once tender, carefully remove the short ribs to a serving platter and tent loosely with foil to keep warm.
Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract maximum flavor. Discard the solids.
Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third, about 10-15 minutes.
Turn off the heat and whisk in the butter to create a glossy, richly flavored sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Pour the sauce over the ribs, garnish with fresh parsley, and serve.
Tips and Variations
Make-Ahead Magic: This dish actually improves with time. Make it a day ahead, cool completely, and refrigerate. The next day, remove the hardened fat from the surface if desired, then gently reheat in a 325°F oven until warmed through.
Flavor Boosters: For an even more complex flavor profile, add a cinnamon stick, a few whole cloves, or a star anise to the braising liquid.
Wine Option: If you allow for a slightly higher carb count, replace 1/2 cup of the bone broth with dry red wine. This adds depth and acidity that complements the richness of the ribs.
Serving Suggestions: These ribs pair beautifully with cauliflower mash, roasted radishes, or sautéed greens – all excellent keto-friendly sides that can soak up the magnificent sauce.
Bone Broth Quality: The quality of your bone broth significantly impacts the final dish. Homemade is ideal, but if using store-bought, look for brands with no added sugars and minimal ingredients.
Instant Pot Adaptation: In a hurry? This recipe adapts well to a pressure cooker. Follow the same searing steps, then pressure cook on high for 45 minutes with a 15-minute natural release.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 615
- Fat: 48g
- Protein: 41g
- Net Carbs: 3g
The combination of high-quality fats and protein makes this dish incredibly satiating despite the low carb count. The gelatin-rich sauce provides a luxurious mouthfeel without adding unwanted carbohydrates.
Have you ever tried making short ribs at home? They might seem intimidating, but they’re actually one of the most forgiving cuts of meat to cook. Drop a comment below with your questions or to let me know how yours turned out! And if you’re looking for more luxurious keto comfort food recipes, check out my Crispy Duck Confit or Butter-Poached Lobster Tails here on The Ketovore.
