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Recipe excerpted from The Everyday Ketogenic Kitchen, by Carolyn Ketchum. Copyright 2017. Used with permission of the publisher, Victory Belt Publishing.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2-2½ lbs bone-in short ribs</li>
<li> Salt and pepper</li>
<li>2 tbsp lard, bacon fat, or coconut oil</li>
<li>1 cup beef or chicken broth</li>
<li>½ cup red wine</li>
<li>¼ cup chopped red onions</li>
<li>2 tbsp tomato paste</li>
<li>½ tsp dried thyme leaves</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 300°F. Season short ribs with salt and pepper.</li>
<li>In a large Dutch oven, melt lard over medium-high heat. Add ribs in a single layer, fat-side down, and cook undisturbed for 3 to 4 minutes, until golden brown. Flip ribs over; cook for 3 to 4 minutes.</li>
<li>Add broth, red wine, onions, tomato paste, and thyme to bottom of pot. Whisk together and bring to a simmer.</li>
<li>Cover pot and transfer to oven. Cook for 1½ hours, until ribs are fork-tender. Remove ribs and stir sauce until well combined. Spoon sauce over ribs upon serving.</li>
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