Tender Keto Short Ribs Recipe in the Crock Pot
These Keto Short Ribs are so tender and delicious! This keto comfort dish is simmered in a slow-cooker all day and served over mashed cauliflower!
- 2 tbsp olive oil
- 4 lbs Boneless beef short ribs
- 2 cups Beef broth
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- ½ tsp Parsley
- ¼ tsp Rosemary
- 1/4 Onion sliced
- 2 Garlic cloves minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 teaspoon paprika
- 3 Tbsp Bragg's aminos
- 2 Bay leaves
- ¼ - ½ tsp Xanthan gum
- 1 tsp Parsley for garnish
In a skillet, add olive oil. Generously season the short ribs with salt and pepper and sear in a hot skillet until browned on each side.
Add all the other ingredients to the crockpot except the xanthan gum and parsley and whisk to combine.
Add the short ribs and slow cook for 6-8 hours on low or until meat is tender and begins to fall off the bone.
To thicken the gravy, pour it into a skillet and bring it to a boil. Add the xanthan gum and turn down to medium/low heat and simmer for approximately 5-10 minutes or until it reaches the desired thickness. Start with ¼ tsp, and then add ¼ more if you’d like it thicker. The trick is you have to let it sit on the gravy to thicken for several minutes. It will look like it is doing nothing, then all of a sudden, it will set up.
Serve on a bed of mashed cauliflower and then garnish with parsley for pics.
Calories: 583kcal | Carbohydrates: 2g | Protein: 60g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 178mg | Sodium: 1387mg | Potassium: 1172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 7mg