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.
How to Make It
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.
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