andrejthechef
USAStewDinnerKetoLow carbHigh protein

Braised Short Ribs

Beef short ribs braised low and slow in red wine and bone broth, then chilled overnight so the fat lifts off. Deep flavor at 3 g net carbs.

prep
30 min
cook
3 h
total
3 h 30 min
serves
6
level
medium

Per serving: 420 kcal · 45 g protein · 28 g fat · 3 g net carbs

Tender braised beef short ribs in a glossy red wine sauce

Short ribs want time, not skill. Sear them hard, braise them slowly in red wine and bone broth, and the meat turns spoon-tender on its own.

The overnight chill is the trick here. The fat sets into a solid layer you can lift straight off, which leaves the sauce clean and keeps the dish lean. Plan for it the day before you want to eat.

method

  1. Season the ribs generously and sear them in a hot Dutch oven. Remove them and set aside.

  2. Sauté the vegetables in the same pot.

  3. Deglaze with the wine, then add the broth and herbs.

  4. Return the ribs to the pot and bring everything to a simmer.

  5. Cover and transfer to a 325°F oven. Cook for 2.5 to 3 hours.

  6. Check the tenderness and remove the ribs when they are done.

  7. Strain the sauce and reduce it if it needs more body.

  8. Chill everything overnight, then lift off the solid fat layer.

  9. Reheat and serve.

chef's tips

  • Sear the ribs in batches. A crowded pot steams instead of browning.
  • Strain and reduce the sauce separately for the best texture.
  • The overnight chill makes removing the fat easy. Do not skip it.
  • Serve with cauliflower mash to stay keto.