An easy make ahead meal that is perfect for low carb/keto. There are endless flavor combinations you can do for these delicious short ribs. I even made them for my gf/low carb wedding buffet and they were a hit!
The main component is having some fresh the short ribs, you can braise as much or little as you want. The main thing you need to remember is that you need enough braising liquid to cover the short ribs in a large enough pan to house all the short ribs and the liquid.
The liquid you choose is up to you. For my wedding I did a red wine braised short rib. For this recipe I used root beer zevia, you can use any diet root beer for a low carb braise short rib or a dry red wine. The other part of the braising liquid is a good beef bone broth or a concentrated beef base. Unfortunately most beef bases or packaged demi-glace do not have clean ingredients. But if you are doing low carb and not keto I would use a packet of demi-glace. Then instead of reconstituting with water, use the flavor component you want to add to the base. If you do use beef stock I would reduce the stock by half to concentrate the flavor or add a beef stock cube to the broth.
The rest is whatever aromatics you want to add. Whatever you add to the braising liquid will be strained out later. So you can add the scraps from onions, carrots, celery even just the peels are fine. Then any seasoning/spices, fresh or dried you would like. I added whole peppercorns, and dried thyme but you can add fresh bundles of thyme or rosemary, fresh garlic, and the skins of carrots and onion because that is what I had on hand.
Low Carb/Keto Short Ribs
2 Tbs. Avocado Oil
2-4lb. of Fresh Short Ribs (on the bone is best)
32oz. Beef Bone Broth or 16oz. Demi-glace
1 Tbs. Beef Base or 1 Beef Stock Cube (optional)
1 Tbs. Tomato paste for added richness (optional)
32oz. No sugar added Root Beer or Dry Red Wine
Aromatics: Scraps of onions, celery, carrots and/or peppers, Whole peppercorns, garlic cloves, Fresh or dried rosemary and/or thyme
Ingredients to flavor and thicken the sauce later:
Salt
Pepper
Granulated Garlic
Granulated Onion
Worchester Sauce
Arrowroot/cornstarch with water or xanthan gum
Instructions:
Preheat oven to 325 degrees
Heat oil on medium high heat in a large Dutch oven or other large skillet big enough to fit all the liquid and aromatics, while that heats prepare the short ribs
Season short ribs generously with salt and pepper, once the oil is hot and rippling, sear all sides of the short ribs until golden brown
Remove short ribs from pan, leave on medium high heat and deglaze the pan with the broth, scraping all the brown bits up from the bottom of the pan
Add the root beer or red wine and the aromatics plus the tomato paste and beef base if using and bring everything to a boil
If using a Dutch oven place the short ribs back into the braising liquid and cover with the lid, if using a pan that can't go into the oven, place short ribs into a roasting or baking dish big enough that all the liquid will cover the short ribs completely, then cover tightly with aluminum foil
Place in the preheated oven for 3 hours
After three hours, remove the short ribs carefully as they will be fall apart tender, then strain the liquid into a large container
Bring 2-4 Cups of the liquid to a boil and season to your liking, thicken with an arrowroot slurry (equal part arrowroot and water), you will need 2 tsp. per cup of liquid alternatively you can sprinkle a tiny bit of xanthan gum at a time while whisking until you get the desired consistency
Serve right away or reheat short ribs in the sauce before serving, can also freeze extra liquid, sauce and short ribs separately for a few months
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