These melt-in-your-mouth Wine Braised Short Ribs bring a gourmet touch to a comfort food meal. Tender meat in a rich tomato wine sauce elevates a family dinner!
This easy recipe for braised short ribs is an absolute gem. It has all the requirements for comfort food: tender beef, flavorful sauce, with high protein content and minimal carbs. No wonder it has become one of my family’s favorite keto dinner recipes!
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Trust me when I tell you that nothing smells quite as good as this recipe when it’s in the oven. The aroma wafting from your kitchen is utterly mouth-watering. It’s the sort of meal that brings all the family members out of their rooms, asking when dinner will be ready.
Long, slow braising has a way of tenderizing tougher cuts of meat. It’s the ideal way to make recipes like keto beef stew or keto carnitas. And it works wonders on short ribs too! You only need a handful of other ingredients to bring out the flavor.
Then you’re on your way to enjoy a heavenly meal! Pair with some creamy mashed cauliflower or some cauliflower risotto to round it out.
Why we love this recipe
I first made this recipe for my cookbook, The Everyday Ketogenic Kitchen. Since then, it’s become a family favorite.
- Easy recipe: Wine-braised short ribs have a long cooking time, but the active time is only 10 minutes. So you can get them in the oven and relax!
- Ultra-tender: This method of cooking meat at a low temperature in liquids results in a melt-in-your-mouth tenderness.
- Delicious sauce: The sauce that accompanies these short ribs is tangy and delicious. The red wine gives it unparalleled depth of flavor.
- High Protein: Each serving has a whopping 53g of protein!
Ingredient Notes
- Bone in short ribs: Try to choose ribs that have some marbling of fat but without a thick fat cap. They will have more protein and be a little more tender upon cooking.
- Dry red wine: If you don’t drink wine, substitute with another 1/2 cup of beef broth, but take the time to reduce it as you would with the wine. It will help deepen the flavor overall.
- Onion: I like red onion for this recipe, but white or yellow are fine as well.
- Fresh rosemary:Â I love the aroma and flavor from fresh rosemary with rich beef. You can also use fresh thyme.
- Avocado oil: I like to use avocado oil for browning the beef but you can use olive oil as well.
- Pantry staples: Tomato paste, beef broth, salt and pepper.
Step by Step Directions
- Prep the ribs: Season the short ribs all over with salt and pepper.
- Brown the ribs: In a large Dutch oven that can accommodate all of the ribs in a single layer, heat the oil over medium high heat. Add the ribs and brown on all sides, about 8 minutes. Remove to a plate.
- Deglaze the pan: Reduce the heat to medium low. Add the wine to deglaze the pan, scraping up any browned bits. Then add the broth, onions, and tomato paste. Whisk together and bring to a simmer.
- Braise the ribs: Add the ribs back into the pan and sprinkle with the rosemary. Cover the pot and transfer to a 300ºF oven. Cook 2 to 3 hours, until the ribs are fork tender. Spoon the sauce over the ribs upon serving.
Tips for Success
There really isn’t much you can mess up with this recipe. But a few quick pointers:
Short ribs always come in irregular sizes. Inevitably, you will get a pack that has one or two really big ones and several small ones. This recipe is for four people and most that often means giving on person the biggest one and one person two of the littles ones.
You can also pull out all the bones and shred the meat before serving. That makes it easier to divvy up properly!
Brown the short ribs before braising. This helps caramelize the exterior of the meat, making it even more flavorful. Then use the liquid to deglaze the pan. Weather you use wine or broth, pour it in while the pan is still hot, so it helps lift off all the delicious stuck-on browned bits.
Check on the meat a few times while it’s cooking. It’s ready when it feels super tender if you stick a fork into it.
Frequently Asked Questions
I recommend using a bold wine like a Cabernet Sauvignon or a Malbec, so it stands up to the rich beef. I used a wonderful red blend called Black Girl Magic from The McBride Sisters. It’s inexpensive but a very good everyday red. It was perfect for both the sauce and for enjoying a glass alongside this dish.
You can store any leftovers in an airtight container and refrigerate for up to 4 days. It reheats so well too!
This keto braised short rib recipe has 4.2g of carbs and 0.8g of fiber per serving. That comes to 3.6g net carbs per serving.
More Easy Braised Recipes
Braised Short Ribs Recipe
Servings: 4 servings
These melt-in-your-mouth Wine Braised Short Ribs bring a gourmet touch to a comfort food meal. Tender meat in a rich tomato wine sauce elevates a family dinner!
- 2 1/2 lbs bone in short ribs
- Salt and pepper
- 1 tbsp avocado or olive oil
- 1/2 cup dry red wine
- 1 cup beef broth
- 1/4 cup chopped onion
- 2 tbsp tomato pase
- 1 tbsp chopped fresh rosemary
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Preheat the oven to 300ºF and season the short ribs all over with salt and pepper.
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In a large Dutch oven that can accommodate all of the ribs in a single layer, heat the oil over medium high heat. Add the ribs and brown on all sides, about 8 minutes. Remove to a plate.
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Reduce the heat to medium low. Add the wine to deglaze the pan, scraping up any browned bits. Then add the broth, onions, and tomato paste. Whisk together and bring to a simmer.
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Add the ribs back into the pan and sprinkle with the rosemary. Cover the pot and transfer to the oven.
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Cook 2 to 3 hours, until the ribs are fork tender. Spoon the sauce over the ribs upon serving.
Serving: 1serving = 1/4 of recipe | Calories: 574kcal | Carbohydrates: 4.2g | Protein: 53.6g | Fat: 31.1g | Saturated Fat: 13.7g | Fiber: 0.8g
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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