These fall-off-the-bone tender Keto Short Ribs are one of my family’s absolute favorites! They are full of flavor with a punch of rosemary that makes them just perfect. This dish tastes like it came from a restaurant, but it’s so simple to make right at home. (Plus, the whole recipe comes together right in one pan!) This rich low-carb meal is sure to become an instant classic with the entire family.
Short ribs have long been a family favorite, and I decided to try making Keto Short Ribs right in my own kitchen. I have to be honest… I might like my recipe even better than the restaurant version!
The meat is fall-off-the-bone tender, and the ribs are so full of flavor. The punch of rosemary takes them to the next level.
And the best part is that everything comes together right in one pan! Hands-on prep takes about 20 minutes, then simply bake your Keto Beef Short Ribs for about 3 hours. It’s so easy.
The hardest part is waiting for them to finish cooking while your house fills up with the most amazing smell. But trust me, the wait is so worth it! Serve this with keto mashed cauliflower or keto mac and cheese, and round out your plate with keto creamed spinach, asparagus or brussels sprouts.
Ingredient Notes
- For the liquid, beef broth works whether it’s homemade or store-bought. I usually save the rib bones after cooking and use them later to make broth.
- A splash of red wine adds depth, but it’s optional. You can simply use more beef broth. I’ve done this many times, and it is still fabulous.
- Fresh rosemary brings a lot of flavor to the dish, and while dried works, fresh is worth using if you can.
Tips & Tricks
- Make sure to let the short ribs sit after seasoning and before cooking. You can do this at room temperature for an hour or uncovered in the refrigerator overnight. This will ensure that the outside of the meat is dry so you can get a nice sear on it. Additionally, the salt will get into the muscle fibers, season the meat, and make it more tender.
- To create a quick gravy, add a ½ teaspoon of xanthan gum to the braising liquid after the ribs have finished roasting.
- If you prefer to make your Keto Beef Ribs in the slow cooker, I would still recommend searing the meat before cooking. This step is optional, but I think it adds to the flavor of the short ribs.
Tools Needed To Make Keto Beef Ribs
As an Amazon Associate, I earn From Qualifying Sales
- Large Dutch Oven or Roasting Pan
- Tongs for flipping the meat
Keto Short Ribs with Rosemary
Ingredients
- 5 pounds bone-in short ribs
- Salt and pepper
- 2 tablespoons avocado oil
- ½ onion diced
- 2 celery stalks diced
- 1 teaspoon minced garlic
- 2 ½ cups beef broth
- ½ cup red wine or additional beef broth
- 3 springs fresh rosemary
Instructions
- Preheat the oven to 350.
- Pat the short ribs with paper towels to dry and season with salt and pepper. Allow to sit at room temperature for an hour or refrigerate overnight.
- Heat the oil in a dutch oven to medium-high heat. Add the avocado oil and brown the short ribs on all sides, about 6 to 8 minutes.
- Remove from the pan and add the onion, celery, and garlic. Cook for 4 minutes. Add the broth and red wine to a pan and bring to a boil. Cook for 4 minutes.
- Return the ribs to the pan along with the fresh rosemary. Add additional broth or water to the pan until the ribs are halfway covered. Cover and bake for 3 hours, flipping halfway through.
- Remove the rosemary from the pan. Serve the ribs with the braising liquid. (You can thicken the liquid with ½ teaspoon xanthan gum if you like.)
Yvonne says
Our family loved this dish, so easy and flavourful. We followed recipe almost exactly except we added a couple of teaspoons of liquid aminos and used a whole onion instead of half. We will make again, thank you!
Wendy Polisi says
I am so glad you enjoyed it! It is one my family asks for over and over too!
Kathy says
I am looking forward to trying this recipe; however, my autistic son will not eat any meat with the bone in it. Is there a substitute I can use?
Wendy Polisi says
You can buy boneless short ribs, but likely will have to talk to your butcher or order them online.
Or you can do what I do for my daughter - I pull the meat off the bone for her and shred it before serving.
Neill says
I would use a boneless rib roast cut into chunks, it would be very similar except a certain texture and flavor would be missing from the slow cooking of the bones.
Tony says
Great recipe! Made it a couple times, and going to again today! Thank you!
Lance V. says
We love this dish with the cauliflower mash and broccolini!
Lynda Knott says
This is a wonderful recipe. My husband would have me make it four times a week.
Steve says
This recipe turned out so much better than I anticipated. The flavors were deep and complex with a buttery taste and the meat was so tender. I can't wait to make this recipe again and share it with family and Friends.
Susanna says
If using a crock pot for this recipe would I put all the ingredients in the crock pot after braising the ribs?
Karen Barnhart says
Can you cook them in a crock pot? IF so for how long on low?
Wendy Polisi says
Yes, absolutely! Cook them on low for eight hours. I like to sear them first to bring out the flavors.
Sam says
Can you cook in an instant pot?
Amanda Szychulski says
Can you make a crock pot addition to this?
Wendy Polisi says
Absolutely! I like to sear them and then cook them on low for 8 hours. So good!
Amanda Szychulski says
Ok so I prefer the crock pot just because I don’t have a Dutch oven. I love this recipe I sear them on the stove I use beef tallow instead of the avocado oil get them nice and brown then I put them in the crockpot and I just use the little bit of tallow that I cook them in and I put that on top of the beef stock and red wine, onions, celery, garlic, all the things that you recommended in the recipe and then I do I cook it on high until it comes to a boil and then I turn it down to low or if I wasn’t gonna be around, I would just leave it on low and it comes out. Amazing absolutely wonderful. Thank you so much for sharing.
Alison says
Sounds so delicious! When patting the Short Ribs with paper towels & seasoning them to leave at room temperature for an hour, do you let them sit with or without covering them for that hour? Thank you!
Wendy Polisi says
I don't cover them!
Marta says
Please share what red wine I should use since I never buy wine, thank you