Keto Braised Short Ribs
I like being able to cook meats in one pot and then forget about them. Forgetting about these in the oven will produce super tender, delicious ribs. The most labor intensive part of this dish is searing off the ribs, which are then covered with stock and then baked in the oven at a low temperature. This recipe makes enough for a couple meals so you’ll have leftovers which is a win-win in my opinion! I used apple cider vinegar to deglaze the onions after searing the ribs which allows the flavors to release from the bottom of the pan into the braising liquid. So delicious and easy!
How to Make It
Step 1
Preheat an oven to 325 F. Heat a dutch oven, over medium-high heat until very hot. Add coconut oil. In the meantime, sprinkle ribs all over with salt and black pepper.
Step 2
Sear off the ribs, adding them to the pot in a single layer. Cook on each side until nice and browned. Each side will take about 5 minutes or so. Remove to a plate or sheet tray and repeat with the other ribs until they are all seared.
Step 3
Add in sliced onion and whole garlic cloves. Cook for 4-5 minutes until browned. Add a pinch of salt and apple cider vinegar. Scraping the pan to release tasty browned bits.
Step 4
Add ribs back in and top with stock. Push ribs down in the stock to make sure they are submerged in the liquid. Bring the pot to a boil. Turn off the heat and place the lid on the pot.
Step 5
Place dutch oven in the oven and bake until ribs are tender about 2 ½ hours. The ribs should pull gently from the bone, but not fall off completely.
Ingredients
- Beef Short Ribs 3 pound
- Coconut Oil 2 teaspoon
- Kosher Salt 2 teaspoon
- Black Pepper 1 tsp
- White Onions ½ cup, sliced
- Garlic 3 clove
- Apple Cider Vinegar by Bragg ¼ cup
- Unsalted Beef Stock by Swanson 4 cup
- Bay Leaves by Zaika ¼ serving
- Rosemary Fresh 1 tbsp
- Thyme Fresh 3 tablespoon