Keto Short Ribs with Rosemary

Square photo of a white plate of keto short ribs over mashed cauliflower garnished with rosemary.

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5 from 4 votes

Keto Short Ribs with Rosemary

Looking for a dinner that the whole family will love? These Keto Beef Ribs are guaranteed to satisfy.

Prep Time20

Cook Time3 10

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: braised

Servings:

Calories: 411.57kcal

Author: Wendy Polisi

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

US Customary - Metric

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.)

Notes

Storage

These Keto Braised Short Ribs make excellent leftovers! Stored properly in an airtight container in the refrigerator, they will stay fresh for up to 4 days.

Alternatively, you could store them in the freezer for up to 3 months.

Nutrition