The Ultimate Guide to Keto Beef Ribs: Recipes and Techniques for Fall-Off-The-Bone Tenderness

For those embracing a ketogenic or low-carb lifestyle, finding satisfying and flavorful meals can sometimes feel like a challenge. However, with the right recipes and techniques, you can enjoy all your favorite comfort foods without compromising your dietary goals. Beef ribs, naturally low in carbohydrates, are an excellent option for keto dieters. This article explores various keto beef rib recipes, offering methods for slow cookers, ovens, and Instant Pots, ensuring that you can achieve fall-off-the-bone tenderness every time.

Why Beef Ribs are Keto-Friendly

Ribs have zero carbs on their own, so they are a great option on a low-carb or keto diet. This makes them an ideal choice for those adhering to a ketogenic diet. However, it's essential to be mindful of added ingredients like BBQ sauces and dry rubs, which can sometimes contain hidden sugars and carbohydrates. When dining out or eating at a friend’s house, you may want to double-check what they use in the dry rub for their short ribs. By preparing your ribs at home, you have complete control over the ingredients, ensuring they align with your dietary needs.

Keto BBQ Ribs (Oven-Baked)

Diving into a low-carb or keto lifestyle might initially make you wary of the typical carb-heavy suspects like bread and pasta. However, it’s often the sneakier "hidden carbs" in products like BBQ sauces and rubs that can truly catch you off guard. For BBQ lovers, navigating the sauce aisle can be a bit of a challenge, but don't worry-making your own BBQ sauce at home is not only simple but also incredibly satisfying. It allows you to perfectly tailor the flavors to your taste while skipping unwanted sugars and carbs. My recipe for oven-baked Keto BBQ Ribs (Oven-Baked) uses a homemade keto-friendly BBQ rub and sauce that will revolutionize your rib game. These aren't just good keto BBQ ribs-they're the best!

Ingredients

• Beef ribs
• Keto BBQ dry rub (sugar-free)
• Keto BBQ sauce (homemade or store-bought, sugar-free)
• Optional: Mustard

Instructions

1. Preparation: Remove the membrane if it is present and you prefer your ribs without it. Pat the ribs dry with a paper towel.
2. Seasoning: Rub the ribs generously with the BBQ rub on both sides. For extra tender ribs, consider applying a light layer of mustard to the ribs before rubbing in the BBQ seasoning.
3. Marinating: Wrap the ribs in plastic wrap and let them sit at room temperature for about 30 minutes before baking to ensure even cooking and seasoning.
4. Baking: Preheat your oven to a specified temperature (refer to the full recipe for exact temperatures). Arrange the ribs on a baking sheet.
5. Basting: During the last 20-30 minutes of cooking, baste the ribs with your homemade keto BBQ sauce.
6. Resting: Once cooked, let the ribs rest for a few minutes before cutting and serving.

Slow Cooker Variation

You can easily adapt this recipe for a slow cooker. Simply place the seasoned ribs (with the dry rub) in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Finish by basting with keto BBQ sauce and broiling in the oven for a few minutes to get a crispy finish.

Crock Pot Low Carb Keto Beef Short Ribs

These Crock Pot Low Carb Keto Beef Short Ribs recipe make the most satisfying and delicious meal, served over mashed cauliflower. Slow cooking the meat makes it simply fall apart when you touch it gently with a fork and will make anyone swoon with excitement knowing what’s next. And That first bite and that flavorful sauce does not disappoint. This slow-cooker recipe is your fool proof way to get the most tender meat you’ve ever had!

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 4 pounds beef short ribs (boneless or bone-in)
• Oil for searing
• Salt and pepper to taste
• Beef broth
• Onion, chopped
• Other desired seasonings (garlic powder, etc.)
• Optional: Carrots (for non-keto eaters)

Instructions:

1. Sear the Ribs: Heat the oil in a large skillet over medium-high heat. Season one side of your short ribs generously with salt and pepper. Place half of the ribs, seasoned side down onto the hot skillet and brown. Season the top of the ribs in the skillet with salt and pepper. Flip once the bottom is browned. Remove and set aside while browning the rest fo the meat.
2. Prepare the Slow Cooker: Add beef broth to slow cooker and place short ribs into crock pot.
3. Create the Sauce: To the same skillet add your remaining ingredients and bring to a boil. Cook for 5 minutes or until onion is tender.
4. Slow Cook: Place all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is extremely tender.
5. Serve: Serve the ribs over mashed cauliflower for a complete keto meal.

Instant Pot Variation

You could probably make this in your Instant Pot as well but I’m not sure if you could fit the 4 pounds as I have in the recipe. I would use the saute button and brown the meat on both sides then add in remaining ingredients. I think it would need at least 45 minutes to 1 hour of cooking time on high pressure, to get the tenderest meat desired.

Oven Variation

Follow my directions but start with a Dutch Oven to sear the meat. Once all the meat is seared set aside and add remaining sauce ingredients. Once onion is tender add back the meat and place it covered in your oven at 350 degrees F for 2-3 hours.

Keto Braised Short Ribs with Cauli Mash

If you're looking for the perfect comfort food, these keto short ribs won't disappoint! They are marinated in herbs and spices and then slow cooked until soft and tender.

Ingredients

Short ribs:

• 6 bone-in short ribs (1.8 kg/ 4 lbs) - will yield about 60% meat
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp ghee or duck fat (30 ml)
• 1 tsp garlic powder
• 1 tsp onion powder or 2 tsp onion granules
• 1 tbsp sweet paprika or smoked paprika
• 1 tbsp dried oregano or rosemary
• 1/2 tsp chili powder
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 1 cup bone broth or chicken stock (240 ml/ 8 fl oz)

Cauli-mash:

Read also: Keto Calorie Counting: A Detailed Guide

• 1 large cauliflower (1 kg/ 2.2 lb)
• 1 stick unsalted butter or 1/2 cup ghee extra virgin olive oil (113 g/ 4 oz)
• 1 tsp sea salt
• 1/2 tsp ground black pepper

Instructions

1. Prepare the oven: Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
2. Season the ribs: Season the ribs with a good pinch of salt and pepper.
3. Sear the ribs: Heat pot over high heat (or use the Saute setting on the Instant Pot). Add in ghee and heat up. Once hot, sear the short ribs in for about 1 minute per side.
4. Transfer to baking tray: Transfer the seared ribs to a baking tray.
5. Prepare the braising liquid: In a small bowl, mix the garlic powder, onion powder, paprika, oregano and chili powder. Pour coconut aminos and bone broth into the tray.
6. Braise: Cover with aluminium foil.
7. Prepare the Cauliflower Mash: Cut the cauliflower into florets. Place cauliflower in a steamer basket over a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook. Remove the lid and let the steam escape. Transfer the cauliflower into a blender and add the butter (or use ghee or olive oil), and a good pinch of salt and pepper. Process until smooth.
8. Serve: Serve the cauliflower mash with the braised short ribs and pour some of the meat juices over. Sprinkle with sliced spring onions.

Keto Korean Short Ribs

This amazing recipe is fall of the bone tender and literally melt in your mouth. This Korean beef has a lot of flavor with garlic, ginger, and a slightly sweet sauce.

Ingredients:

• Beef Short Ribs (bone-in or boneless)
• Soy sauce (or coconut aminos for paleo)
• Beef broth
• Erythritol (or other keto-friendly sweetener)
• Garlic, minced
• Ginger, minced
• Sesame oil
• Red pepper flakes (optional)
• Xanthan gum

Slow Cooker Instructions

1. Combine Sauce Ingredients: In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
2. Add Ribs to Slow Cooker: Place ribs into slow cooker. Pour soy sauce mixture over ribs.
3. Slow Cook: Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.
4. Thicken Sauce: In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve: Serve immediately, garnished with green onions and sesame seeds, if desired.

Instant Pot Instructions

1. Combine Sauce Ingredients: In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
2. Add Ribs to Instant Pot: Place ribs into Instant Pot. Pour soy sauce mixture over ribs.
3. Pressure Cook: Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.
4. Thicken Sauce: In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.

Paleo Beef Short Ribs (Keto, AIP, Low FODMAP, Whole30)

Paleo Beef Short Ribs are the easiest best short rib recipe with NO braising ahead of time, no sautéing of any ingredients. Just 4 ingredients and 10 minutes of prep time, bake, flip once during the cooking, bake again, and serve! You can thicken the gravy optionally. So tender, rich and flavorful, without any added steps! Paleo Beef Short Ribs are also perfect for Keto, AIP, Low FODMAP, Whole30, Gluten-free, VAD, Low Oxalate and Low Salicylate diets. Unlike many recipes, this one is nightshade-free, wine-free and very allergy-friendly.

Ingredients

• beef short ribs
• meat stock or bone broth
• coconut aminos OR real soy sauce
• maple syrup, coconut sugar or low carb “brown sugar”
• Optional: xanthan gum for Keto, tapioca starch for Paleo, GF, Low FODMAP and AIP, OR use rice flour for Gluten-free, VAD and Low Oxalate, Low Salicylate.

Instructions:

1. Prepare oven: Preheat oven to 325°F. If your short ribs are in long strips, cut them into shorter sections.
2. Arrange and Season: Arrange in a Dutch oven, broad pot with lid, or large baking dish with lid). Drizzle measured coconut aminos over the surface of the meat. (About 20 shakes from a coconut aminos bottle.) Then drizzle maple syrup or sprinkle coconut sugar or granulated low carb brown sugar over meat's surface. Use your fingers if you wish, or the back of a spoon, to rub it into the meat's surface.
3. Add Broth: Pour 2 cups broth to one side, into the base of the baking dish.
4. Cover and Bake: Cover with lid. Place baking dish into preheated oven, and bake for 1.5 hours.
5. Flip and Continue Baking: Then, remove from oven, and use tongs to rotate, so the side that was facing up now faces down. Add final amount of broth if the former broth is evaporating too much, otherwise leave as-is (this depends on the kind of pan and lid used). Replace the lid, and return to oven a second time. Bake 1 additional hour, (2.5 hours total).
6. Broil (Optional): The meat is now fully cooked. It is soft stew meat. If you want to serve it at this point, great. If you'd rather, broil it first to create a firmer edge, like a very tender steak with pan juices. To broil: use tongs to place all ribs on a large baking sheet. Set broiler to Low if you have 2 settings. Broil for no longer than 5 minutes; watch carefully so you don't burn the meat. Now, use tongs to return meat pieces to pan, coating half or all of each one in pan juices before serving. (If you choose to thicken the pan juices, do this while the meat broils.)
7. Thicken pan juices (Optional): For Keto: Fan over the surface, and whisk in ½ teaspoon xanthan gum. For Paleo, AIP, Low FODMAP, Whole30: Whisk 1 Tablespoon tapioca starch into 2 Tablespoons room temp/cool broth or water. Bring cooking juices to a simmer. Whisk in tapioca slurry, and simmer 1 to 2 minutes until thickened. For all others: Whisk 1 Tablespoon white rice flour into pan juices. Bring cooking juices to a simmer while continuing to whisk. Simmer about 2 minutes until thickened.
8. Serve: Serve Short Ribs with the pan juices.

What to serve with Easiest Paleo Beef Short Ribs

For Paleo, AIP, Low FODMAP and Whole30, I like to make Mashed Parsnips. - Recipe here. Serve like mashed potatoes. For Keto, make Smashed Cauliflower, or serve over low carb noodles (cabbage or daikon). For Gluten-free, VAD, Low Oxalate and Low Salicylate - Make a family favorite of ours: Chickpea-Masa Polenta (pictured in all the served Short Ribs photos here).

Keto Short Rib Ragu

This Keto Short Rib Ragu is a fantastic tomato-based meat sauce that can be served over my keto gnocchi, zucchini noodles, spaghetti squash, my cheesy keto polenta, or regular pasta for your non-keto friends and family members. Cooking this Keto Short Rib Ragu in the Instant Pot is my favorite method of making it, because it renders all the fat and collagen out of the meat, resulting in a flavorful and velvety sauce that has a rich and pleasantly “beefy” flavor. No matter what method you use to cook this ragu, you’ll have to take a couple of minutes to remove the pieces of bone that usually come as part of your short ribs before serving. I labeled this keto short rib ragu with the SCKC tag so you can easily find it when searching, and to make it fully squeaky clean keto compliant all you need to do is replace the white wine with beef or chicken broth - which won’t impact the flavor that much.

Tips for Achieving Fall-Off-The-Bone Tenderness

• Searing the Meat: Searing the short ribs before cooking helps to develop a rich, caramelized flavor and seals in the juices.
• Low and Slow Cooking: Whether you're using a slow cooker, oven, or Instant Pot, cooking the ribs at a low temperature for an extended period is key to breaking down the tough connective tissues and achieving maximum tenderness.
• Proper Seasoning: Generously season the ribs with salt, pepper, and your favorite herbs and spices to enhance their natural flavor.
• Resting the Meat: Allowing the ribs to rest for a few minutes after cooking helps the juices redistribute, resulting in a more tender and flavorful final product.
• Consider the Cut: Are Flanken Short Ribs The Same As Short Ribs? Flanken short ribs refer to the same cut of meat, but they are cut across the bone. They can be used interchangeably with short ribs; either type works for this recipe.

Are Ribs Ok On A Keto Diet?

They sure are! Ribs have zero carbs on their own, so they are a great option on a low-carb or keto diet. However, if you are strict keto, be aware that some recipes call for sugar in the dry rub. If you’re dining out or eating at a friend’s house, you may want to double-check what they use in the dry rub for their short ribs.

Read also: Magnesium Supplements for Keto

Storage and Reheating Instructions

Storage: To store leftover keto BBQ ribs, allow them to cool completely before wrapping them tightly in aluminum foil or plastic wrap. You can then place them in a resealable plastic bag or an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the wrapped ribs for up to 3 months.

Reheating: Store leftover Beef Short Ribs in the fridge for up to 3 days. Reheat in a 300 degree oven, with some pan juices for moisture, covered, for 20 minutes. (Cooked Beef Short Ribs may also be sealed and frozen for up to 3 months, and then defrosted before reheating.)

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