Keto Peppery Glazed Beef Short Ribs

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    1 h 57 min

  • ready time

    ready time

    2 h 2 min

Keto Peppery Glazed Beef Short Ribs

6 ratings

The cooking process is lengthy but so, so worth it! These glazed beef short ribs are caramelized in their own fat, resulting in a sticky-sweet, lick-your-fingers clean consistency! The beef and excess juices from cooking are fabulous atop keto mashed ‘potatoes’ or a cauliflower rice dish. Any keto vegetable can pair excellently as a side.

*Please note the listed weight for the beef short ribs DOES include bones.

Jessica L.

  • Net Carbs

    1.6 g

  • Fiber

    0.8 g

  • Total Carbs

    1.8 g

  • Protein

    52.7 g

  • Fats

    98.6 g

1120 cals

Keto Peppery Glazed Beef Short Ribs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Ribs, Beef, Short, Visible Fat Eaten

    Ribs, Beef, Short, Visible Fat Eaten

    1 pound

  • Beef Broth

    Beef Broth

    1-½ cup

  • Red Wine Vinegar

    Red Wine Vinegar

    ½ tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ½ teaspoon

  • Bay Leaf

    Bay Leaf

    ¼ gram

Recipe Steps

steps 6

2 h 2 min

  • Step 1

    Drizzle the olive oil in the base of a large pot, and place the short ribs in the oil. Place a lid on the pot and turn the heat on to a medium-low heat. Cook for up to 5 minutes - until you see the beef has turned brown in the oil. Use a pair of tongs to rotate the beef, cooking it on all sides (as much as the short ribs will allow) until the meat turns golden brown. Use the lid to trap in steam every time you rotate the short ribs.
    Step 1
  • Step 2

    Turn the heat down low. Pour only a HALF CUP of the beef broth over the short ribs, followed by the red wine vinegar. Place a lid over the pot once more and cook until the beef releases its fat into the broth and loosens from the bones. Rotate the beef and adjust the heat as necessary to avoid burning - this process may take up to 60 minutes.
    Step 2
  • Step 3

    Once the beef is tender enough, temporarily turn the stove heat off. Transfer the short ribs to a cutting board, and slice the beef away from the bones. Slice the short ribs into 2-inch long rectangular pieces.
    Step 3
  • Step 4

    Return the beef to the pot. You may also return the bones for additional flavor when cooking, and you can discard the bones at the end of the recipe. Stir all remaining ingredients into the pot, including 1 bay leaf and the remaining 1 cup of beef broth.
    Step 4
  • Step 5

    Place a lid on the pot once more and simmer the pot on a low heat for up to 30 minutes. The beef and bones will release even more fat into the broth. Then, remove the lid. Simmer while occasionally stirring the beef until the beef caramelizes with a shiny red-brown color and gains a sticky coating.
    Step 5
  • Step 6

    Remove the bones and bay leaf. Use tongs to transfer your beef slices to their serving dish.
    Step 6

Comments 13

  • UnbelievableArugula219627

    UnbelievableArugula219627 a year ago

    Seems the calories are extremely high. More than my total daily allotment.

    • jared.eagle

      jared.eagle a year ago

      Yeah, I suspect the portion calculations are a bit off.

  • PropitiousCauliflower294459

    PropitiousCauliflower294459 3 years ago

    Can this be done with boneless beef ribs?

    • mwhk66

      mwhk66 2 years ago

      Yes, but your juice will be less flavourful

  • ExcellentArugula143209

    ExcellentArugula143209 3 years ago

    That’s 1/2 my daily calories. Isn’t the calorie count way off?

    • MirthfulArugula405264

      MirthfulArugula405264 3 years ago

      I think the suggested serving size is generous and only have half a serving which is fine with a side.

    • AwesomeMacadamia124098

      AwesomeMacadamia124098 3 years ago

      I looked up online and the count is correct

  • KL

    KL 4 years ago

    I added 2 tbsp Chimayo ground red chile. Great recipe and instructions.

    • Kelly

      Kelly 4 years ago

      is he calorie count correct for one serving? seems high....

      • Anonymous

        Anonymous 4 years ago

        i get 400 cals for 3 oz so may be off a bit

    • Eppie

      Eppie 4 years ago

      Can I cook this in a slow cooker?

      • recipewriter

        recipewriter 4 years ago

        Yes, you could cook this in a slow cooker, but your final product may not be the same as cooking over the stove.

    • Torinoraine

      Torinoraine 4 years ago

      Yum