Low Carb Beef Short Ribs

Looking for a family-friendly dish that's both delicious and healthy? Try our Low Carb Beef Short Ribs! They're tender, flavorful and have a hint of rosemary. Best of all, it's an easy one-pan recipe that feels like a restaurant treat right at home - sure to become a family favorite!

– 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.)