Prepare to embark on a flavor-packed journey that will transform your dinner table into a gourmet paradise! These Keto Carnivore Braised Short Ribs are not just a meal – they're a culinary experience that will make your taste buds dance with pure delight. Imagine tender, melt-in-your-mouth beef that's been slow-cooked to perfection, creating a dish so rich and satisfying that it'll become your new go-to comfort food. Whether you're a keto enthusiast or simply a meat lover looking for an extraordinary recipe, these short ribs will revolutionize your cooking game and leave everyone at the table begging for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh herbs (e.g., thyme, rosemary)
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat short ribs thoroughly dry using paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season ribs generously with salt and black pepper, covering all surfaces evenly to enhance flavor profile.
- Preheat oven to 325°F (165°C) with rack positioned in lower-middle section for consistent heat distribution.
- Heat olive oil in a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until shimmering.
- Carefully place short ribs in hot oil, searing each side for 3-4 minutes to develop a rich, dark brown crust that seals in moisture and creates deep flavor.
- Remove seared ribs and set aside. In same pot, add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Pour beef broth into pot, scraping bottom to release any browned bits (fond) which add tremendous flavor to the braising liquid.
- Return short ribs to pot, arranging them in a single layer. Sprinkle fresh herbs like thyme and rosemary over and around the meat.
- Cover pot with tight-fitting lid and transfer to preheated oven. Braise for
- 5-3 hours, until meat is extremely tender and nearly falling off the bone.
- Remove from oven and let rest for 10-15 minutes before serving to allow juices to redistribute throughout the meat.
- Optional: Strain and reduce braising liquid to create a rich, concentrated sauce if desired.
Tips
- Temperature is Key: Always bring your short ribs to room temperature before cooking to ensure even heat distribution and perfect tenderness.
- Moisture Management: Pat the ribs completely dry before seasoning. This crucial step helps create that irresistible golden-brown crust that seals in all the delicious flavors.
- Searing Secrets: Don't rush the searing process. Take your time to develop a deep, rich brown crust on each side of the ribs – this is where the flavor magic happens!
- Herb Harmony: Fresh herbs like thyme and rosemary can elevate the dish, but use them sparingly. The goal is to complement, not overpower, the rich beef flavor.
- Patience Pays Off: Low and slow is the mantra for braised short ribs. The extended cooking time breaks down tough connective tissues, resulting in incredibly tender meat.
- Resting Ritual: Always let the meat rest after cooking. This allows the juices to redistribute, ensuring each bite is as succulent as possible.
- Bonus Tip: If you want an extra flavor boost, consider reducing the braising liquid into a rich, concentrated sauce that will take your short ribs to the next level!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
