Keto Beef Short Ribs with Roasted Vegetables

Name: Keto Beef Short Ribs with Roasted Vegetables
Prep time: 25 min
Cook time: 180 min
Yield: 6

Fall-off-the-bone beef short ribs braised in red wine and herbs, served with roasted low-carb vegetables for an indulgent yet keto-friendly feast.

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 180

Preheat oven to 160°C (325°F). Season 1.5kg3 lbs beef short ribs generously with 2 tsp2 tsp salt and 1 tsp1 tsp freshly ground black pepper.
Heat 3 tbsp3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8-10 minutes total. Remove to a plate.
Add 1 large1 large onion, 3 large3 large carrots, and 3 stalks3 stalks celery stalks to the pot. Cook 5 minutes until softened. Add 6 cloves6 cloves garlic cloves and cook 1 minute more.
Stir in 2 tbsp2 tbsp tomato paste and cook for 2 minutes. Pour in 375ml1½ cups dry red wine, scraping up any browned bits.
Add 500ml2 cups beef broth, 4 sprigs4 sprigs fresh thyme sprigs, 22 bay leaves, and 2 sprigs2 sprigs fresh rosemary sprigs. Return short ribs to the pot.
Bring to a simmer, then cover and transfer to oven. Braise for 2½ hours until meat is fork-tender.
In the last 45 minutes, toss 300g10 oz Brussels sprouts, 200g7 oz radishes, and 2 medium2 medium turnips with olive oil and season with salt and pepper. Add to a separate baking sheet and roast alongside the ribs.
Remove bay leaves and herb sprigs. Skim fat from surface if desired.
Serve short ribs with roasted vegetables and pan juices, garnished with 30g¼ cup fresh parsley.

Ingredients

id: beef_short_ribs metric: 1.5kg imperial: 3 lbs name: beef short ribs, bone-in
id: olive_oil metric: 3 tbsp imperial: 3 tbsp name: olive oil
id: onion metric: 1 large imperial: 1 large name: onion, chopped
id: carrots metric: 3 large imperial: 3 large name: carrots, cut into chunks
id: celery metric: 3 stalks imperial: 3 stalks name: celery stalks, chopped
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic cloves, smashed
id: red_wine metric: 375ml imperial: 1½ cups name: dry red wine
id: beef_broth metric: 500ml imperial: 2 cups name: beef broth
id: tomato_paste metric: 2 tbsp imperial: 2 tbsp name: tomato paste
id: fresh_thyme metric: 4 sprigs imperial: 4 sprigs name: fresh thyme sprigs
id: bay_leaves metric: 2 imperial: 2 name: bay leaves
id: fresh_rosemary metric: 2 sprigs imperial: 2 sprigs name: fresh rosemary sprigs
id: Brussels_sprouts metric: 300g imperial: 10 oz name: Brussels sprouts, halved
id: radishes metric: 200g imperial: 7 oz name: radishes, halved
id: turnips metric: 2 medium imperial: 2 medium name: turnips, cut into wedges
id: salt metric: 2 tsp imperial: 2 tsp name: salt
id: black_pepper metric: 1 tsp imperial: 1 tsp name: freshly ground black pepper
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, chopped

Preheat oven to 160°C (325°F). Season {beef_short_ribs} generously with {salt} and {black_pepper}.
Heat {olive_oil} in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8-10 minutes total. Remove to a plate.
Add {onion}, {carrots}, and {celery} to the pot. Cook 5 minutes until softened. Add {garlic} and cook 1 minute more.
Stir in {tomato_paste} and cook for 2 minutes. Pour in {red_wine}, scraping up any browned bits.
Add {beef_broth}, {fresh_thyme}, {bay_leaves}, and {fresh_rosemary}. Return short ribs to the pot.
Bring to a simmer, then cover and transfer to oven. Braise for 2½ hours until meat is fork-tender.
In the last 45 minutes, toss {Brussels_sprouts}, {radishes}, and {turnips} with olive oil and season with salt and pepper. Add to a separate baking sheet and roast alongside the ribs.
Remove bay leaves and herb sprigs. Skim fat from surface if desired.
Serve short ribs with roasted vegetables and pan juices, garnished with {fresh_parsley}.

Browning Importance: Don't skip browning the ribs - it creates deep flavor that penetrates the entire dish.

Wine Quality: Use a wine you'd drink. The alcohol cooks off, leaving concentrated flavor.

Low-Carb Vegetables: Brussels sprouts, radishes, and turnips provide satisfaction without the carbs of potatoes.

Doneness Test: Ribs are done when meat easily falls off the bone with a fork.