Keto Short Ribs

Dish Info

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.


– 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

– 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.)