Keto Korean Short Ribs: Melt-in-Mouth!
Keto Short Ribs: braise these succulent Korean-style beef ribs to fall-off-the-bone tenderness. A sugar-free, flavorful recipe for your low-carb diet.
Ingredients
- 1/2 cup coconut aminos or low-sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup keto-friendly sweeteners like erythritol
- 4 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes (optional)
- 5 pounds beef short ribs (bone-in or boneless, cut into 2" pieces)
- 1 1/2 teaspoons xanthan gum
- 1/4 cup sliced green onions
Instructions
- In a medium bowl, whisk together coconut aminos, beef broth, keto-friendly sweetener, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
- Place the short ribs in a large dish or resealable bag. Pour the marinade over the ribs, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 300°F (150°C). Remove ribs from the marinade, reserving the marinade. Place the ribs in a single layer in a large Dutch oven or oven-safe pot with a lid.
- Pour the reserved marinade over the ribs. Add enough water or beef broth to come halfway up the sides of the ribs. Bring to a simmer on the stovetop.
- Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender and easily pull away from the bone.
- Carefully remove the ribs from the pot and set aside. Skim off any excess fat from the sauce. In a small bowl, whisk the xanthan gum into a tablespoon of the hot sauce until smooth, then whisk this mixture back into the main sauce in the pot. Bring the sauce to a gentle simmer on the stovetop, stirring constantly, until it thickens to your desired consistency.
- Return the short ribs to the thickened sauce to warm through. Garnish with sliced green onions before serving.
Video
Notes
- For the most tender keto short ribs, marinate overnight. The longer the meat sits in the flavorful liquid, the more tender and flavorful it becomes.
- Achieve perfect tenderness: the ribs should be easily pierced with a fork and nearly falling off the bone when done. If they're still tough, braise for another 30-60 minutes.
- If your sauce isn't thickening with xanthum gum, ensure it's fully incorporated by whisking a small amount of hot sauce into the gum first to create a slurry before adding it back to the main pot. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Achieve perfect tenderness: the ribs should be easily pierced with a fork and nearly falling off the bone when done. If they're still tough, braise for another 30-60 minutes.
- If your sauce isn't thickening with xanthum gum, ensure it's fully incorporated by whisking a small amount of hot sauce into the gum first to create a slurry before adding it back to the main pot. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.