The Best Slow cooker Keto Short Ribs
Our Keto short ribs slow cooker recipe is unbelievably tender and tastes heavenly. This dish is the ultimate low-carb home-cooked comfort food. The recipe requires 20 minutes of active cooking, then the crockpot will take care of the rest. Once cooked, the beef falls off the bone and melts in your mouth instantly. The best thing about this recipe is that the ribs leave a delicious pool of flavor behind that you can blend into a gravy.
How to Make It
Step 1
Pat the beef dry using paper towels. Place the ribs on a clean surface and season them generously with salt and pepper on both sides. Meanwhile, add the oil to a cast-iron pan and place it over medium-high heat.
Step 2
Once the pan is sizzling hot, add the short ribs fatty side down. Sear for 5-7 minutes, or until dark brown. Flip and sear all the remaining sides until the meat has shed a lot of its fat.
Step 3
Take the browned ribs out of the pan and place them in your slow cooker. Discard most of the rendered fat, reserving around 2 tbsp in the pan. Roughly chop the onions, carrots, and celery and add them to the pan over medium heat.
Step 4
Saute the vegetables for 3-5 minutes until they start to soften. Pour the wine and let it boil for a couple of minutes, allowing the alcohol to evaporate. Add the beef broth, vinegar, and tomato paste.
Step 5
Mix everything, then pour the veggie mixture into the slow cooker with the seared beef. Add the thyme sprigs, and place the lid on. Cook for 6-8 hours on high, or 8-10 hours on low.
Step 6
The meat is ready when it pulls apart easily. Take the beef ribs out of the sauce and place them on a plate. Discard of the thyme sprigs.
Step 7
Blend the sauce using a hand blender until thick and smooth. If you don’t have a hand blender, you can use a regular blender. Taste the gravy, and adjust the seasoning and acidity as needed.
Step 8
To serve, divide the beef into individual plates. Pour a couple of tbsp of gravy on top and garnish with fresh thyme. Serve immediately.
Ingredients
- Beef shortribs
800 g
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Oil
1 tbsp
- Onion
0.5 small
- Carrots, raw
0.5 medium – 6″ to 7″ long
- Celery
2 medium – stalk – 7 1/2″ to 8″ long
- Red wine
0.25 cup
- Beef broth
0.5 cup
- Balsamic vinegar
2 tbsp
- Tomato paste
1 tbsp
- Fresh thyme
3 Sprig