Keto Slow Cooker Short Ribs
Keto slow cooker short ribs braised for 8 hours in beef broth with tomato paste, garlic, thyme and a splash of balsamic, finished with a glossy sauce.
Short ribs are the cut slow cookers were made for. A long, gentle braise melts the connective tissue until the meat falls off the bone, and nothing about the classic method needs changing for keto.
This version is braised in beef broth with tomato paste, garlic and thyme, with a spoonful of balsamic vinegar for depth. The sauce is thickened with a little xanthan gum instead of flour, for about 5g net carbs per serving.
Prefer another method? Try my Keto Carnivore Braised Short Ribs.
Why You’ll Love This Keto Slow Cooker Short Ribs
- Deep, rich, fall-off-the-bone beef.
- A glossy sauce with no flour.
- Hands-off after the sear.
- Special enough for guests, easy enough for a weeknight.
What You’ll Need
- Bone-in short ribs
- English-cut ribs, about 4 lb, which gives roughly 2.5 lb of meat.
- Tomato paste
- Cooked for a minute until it darkens, for a richer sauce.
- Beef broth
- Deglazes the pan and forms the braising liquid.
- Balsamic vinegar
- A small amount adds the depth the braise needs.
- Xanthan gum
- Thickens the sauce at the end. A teaspoon is enough.
How This Recipe Comes Together
The ribs are browned hard on every side, then the onion, garlic and tomato paste are cooked in the same pan and loosened with broth to lift all the browned bits. Everything goes into the slow cooker with thyme and bay for eight hours. At the end the fat is skimmed off and the sauce is thickened.
Keto Slow Cooker Short Ribs
- Prep
- 25 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 25 MIN
- Serves
- 6
01Ingredients
02Method
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0 OF 6 DONE03Recipe notes
- 01Per serving: 5g net carbs, 31g protein, 73g fat, 808 calories. Calculated from the ingredient list using USDA data.
04Nutrition
Per serving- Calories
- 808
- Protein
- 31G
- Net carbs
- 5G
- Fat
- 73G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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What to Serve With It
Spoon the ribs and sauce over cauliflower mash or celery root puree. Roasted broccolini or a sharp green salad balances the richness.
How to Store and Reheat
Store the ribs in their sauce for up to 4 days in the fridge. The fat sets on top when chilled, which makes it easy to lift off. They freeze well in the sauce for up to 3 months.
FAQs
Why is there so much fat?
Short ribs are a fatty cut. Skim the surface before serving, or chill overnight and lift off the fat. The nutrition figures count all of it, so skimming lowers the calories.
Boneless or bone-in?
Bone-in gives more flavour and body to the sauce.
Can I cook them on high?
About 5 hours on high works, though low gives the most tender result.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
