Keto Beef Short Ribs
Fall-off-the-bone braised beef short ribs in a rich red wine and herb sauce, just 5.2g net carbs per serving. These fork-tender ribs slow-cook to perfection in about 3 hours and 20 minutes for a restaurant-worthy keto dinner.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These braised beef short ribs deliver everything you crave from cold-weather comfort food: deeply seared meat, a silky red wine pan sauce, and that fall-apart tenderness only a slow braise can produce. Best of all, they keep you firmly in ketosis at just over 5g net carbs per serving.
Ingredients
- 3 lbs bone-in beef short ribs (English cut)
- 2 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 2 cups beef bone broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp salted butter
Instructions
- 1
Preheat oven to 325°F. Pat the short ribs completely dry and season all over with salt and pepper.
- 2
Heat avocado oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
- 3
Lower heat to medium. Add the onion and cook until softened, about 4 minutes, then stir in the garlic and tomato paste and cook 1 minute until fragrant.
- 4
Pour in the red wine, scraping up the browned bits from the bottom. Simmer 3 minutes to reduce slightly, then add the beef broth, thyme, and rosemary.
- 5
Return the ribs to the pot, nestling them into the liquid. Cover, transfer to the oven, and braise for 2.5 to 3 hours until the meat is fork-tender and pulling from the bone.
- 6
Remove the ribs and strain the sauce into a saucepan. Skim excess fat, then simmer over medium-high heat until reduced by half. Whisk in the butter for a glossy finish.
- 7
Spoon the sauce over the short ribs and serve hot, ideally over cauliflower mash or alongside roasted greens.
Tips & notes
- Make ahead: Short ribs taste even better the next day. Refrigerate the cooked ribs in their sauce for up to 4 days; the fat solidifies on top and lifts off easily for a leaner reheat.
- Wine swap: For an alcohol-free version, replace the red wine with an extra cup of beef broth plus 1 tablespoon red wine vinegar for acidity. This trims roughly 1g net carbs per serving.
- Storage: Freeze cooled ribs with sauce in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stovetop.
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Frequently asked questions
- How many carbs are in keto beef short ribs?
- Each serving has 5.2g net carbs (6.8g total carbs minus 1.6g fiber), 685 calories, 48g protein, and 49g fat. This recipe makes 4 servings.
- What can I serve with keto short ribs?
- Cauliflower mash is the classic pairing, soaking up the rich sauce while staying low-carb. Roasted asparagus, sautéed garlic green beans, or a buttery zucchini noodle also work beautifully without adding meaningful carbs.
- Can I make beef short ribs in a slow cooker?
- Yes. Sear the ribs and build the sauce base on the stovetop as written, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until fork-tender. Reduce the strained sauce on the stove before serving.
