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prep time
5 min
cook time
1 h 57 min
ready time
2 h 2 min
Keto Peppery Glazed Beef Short Ribs
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
½ tablespoon
Ribs, Beef, Short, Visible Fat Eaten
1 pound
Beef Broth
1-½ cup
Red Wine Vinegar
½ tablespoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Paprika
¼ teaspoon
Onion Powder
¼ teaspoon
Garlic Powder
⅛ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
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 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 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 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 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 6
Remove the bones and bay leaf. Use tongs to transfer your beef slices to their serving dish.
Comments
UnbelievableArugula219627 2 years ago
Seems the calories are extremely high. More than my total daily allotment.
jared.eagle a year ago
Yeah, I suspect the portion calculations are a bit off.
PropitiousCauliflower294459 3 years ago
Can this be done with boneless beef ribs?
mwhk66 3 years ago
Yes, but your juice will be less flavourful
ExcellentArugula143209 3 years ago
That’s 1/2 my daily calories. Isn’t the calorie count way off?
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 3 years ago
I looked up online and the count is correct
KL 4 years ago
I added 2 tbsp Chimayo ground red chile. Great recipe and instructions.
Kelly 5 years ago
is he calorie count correct for one serving? seems high....
Anonymous 5 years ago
i get 400 cals for 3 oz so may be off a bit
Eppie 5 years ago
Can I cook this in a slow cooker?
recipewriter 5 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 5 years ago
Yum