Keto Beef Short Ribs with Garlic Herb Butter
Beef short ribs are the ultimate slow-cooking keto dish: 2.5 hours of oven braising at low heat, and the meat falls off the bone. The recipe uses only garlic, rosemary and a little beef broth, no sauces, no sugar. Only after cooking does the garlic herb butter go on top and melt into the meat.
The essentials at a glance
- Total time: approx. 2 hours 40 minutes, 10 minutes prep, 2.5 hours braising.
- Approx. 3 g net carbs and 57 g fat per serving.
- Ingredients: beef short ribs, butter, garlic, rosemary, thyme, beef broth.
- Active cooking time only 10 minutes, the oven does the rest.
Ingredients
One serving is two braised beef short ribs with garlic herb butter and broccoli, as a complete keto dinner.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| beef short ribs (approx. 250 g each with bone) | - | |||
| butter (soft, for garlic butter) | - | |||
| olive oil (for searing) | approx. 2 tbsp | |||
| approx. 2 tbsp | ||||
| garlic cloves | 1 for the liquid, 2 for the butter | |||
| 1 for the liquid, 2 for the butter | ||||
| fresh rosemary | 1 sprig | |||
| 1 sprig | ||||
| fresh thyme | 1 sprig | |||
| 1 sprig | ||||
| beef broth | - | |||
| broccoli (as a side) | - | |||
| Salt | to taste | |||
| to taste | ||||
| Pepper | to taste | |||
| to taste | ||||
Preparation
Sear the beef short ribs, transfer to a Dutch oven with garlic, herbs and beef broth. Braise at 150 °C for 2.5 hours. While the oven works, mix the garlic butter. Top the finished ribs with butter and serve.
Why beef short ribs with garlic butter fit keto
Two beef short ribs (approx. 500 g with bone, ~200 g of meat after braising): beef short rib meat (cooked) has approx. 25 to 26 g protein and approx. 15 g fat per 100 g. 200 g meat = approx. 51 g protein, 30 g fat. Garlic butter (30 g butter + 2 garlic cloves + rosemary): approx. 25 g fat, 0.5 g protein, 1 g carbs. Broccoli (150 g, side): approx. 4.5 g protein, 3 g net carbs. Beef broth (150 ml): approx. 2 g protein. In total: approx. 58 g protein, 57 g fat, 3 g net carbs, approx. 760 kcal.
Source: USDA FoodData Central, Beef, short ribs, cooked, braised , FDDB Nutrition Database, beef short ribs
Beef short ribs: the fattiest keto beef cut
Short ribs come from the front part of the back between the shoulder and the rib cage. They contain a lot of connective tissue and intramuscular fat, ideal for slow braising. The fat melts into the meat during cooking and makes it tender and juicy. In a keto context, they are the perfect beef cut: more fat than tenderloin, a better protein to fat ratio than ground beef.
Source: USDA FoodData Central, Beef, short ribs, cooked, braised
Garlic butter: the simplest keto finish for meat
Garlic butter (beurre maitre d'hotel with garlic) is the finishing touch for grilled and braised meats in many fine kitchens. It melts on the hot meat and forms a natural, emulsified jus without flour or starch. Place cold butter (from the fridge) straight onto the hot meat: that is the trick for the best texture.
How do I serve and vary the beef short ribs?
Serve the beef short ribs on a pre-warmed wooden board or deep plate, place the garlic butter straight onto the hot meat. Serve the braising liquid as a separate jus. From experience: let the beef short ribs rest for at least 10 minutes after braising, the juices redistribute evenly.
Meal prep: braise the ribs a day ahead
Braised beef short ribs taste even better the next day, the flavours deepen. Cool in the braising liquid (keeps 2 to 3 days). To reheat: warm gently in the liquid in the oven at 130 °C for 20 minutes. Always add fresh garlic butter to the reheated meat.
Variation with lamb ribs or pork spareribs
Rack of lamb (approx. 400 g): 1.5 hours at 160 °C, more delicate in flavour. Pork spareribs (approx. 500 g): 2 hours at 150 °C, milder and cheaper. Both work well with the garlic herb butter and the rosemary thyme jus.
Which tips help with the keto beef short ribs?
- Score or peel off the silver skin (the membrane on the inside of the bone) before cooking with a knife, otherwise the meat will not become tender.
- Bring the beef short ribs to room temperature before searing, cold ribs do not form a good crust.
- Cover the Dutch oven as tightly as possible, the steam inside cooks the meat evenly without drying it out.
- Take the garlic butter straight from the fridge and place it directly on the hot ribs, the temperature difference lets the butter melt in a controlled way.
- Reduce the leftover braising liquid and use it as beef sauce for the next meal.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 218 kcal | approx. 760 kcal | Rich Sunday dinner; energy from protein and fat (beef, butter). |
| Rich Sunday dinner; energy from protein and fat (beef, butter). | |||
| Fat | approx. 16.3 g | approx. 57 g | Saturated fats from beef short ribs and butter; broccoli contains virtually no fat. |
| Saturated fats from beef short ribs and butter; broccoli contains virtually no fat. | |||
| Net carbs | approx. 0.86 g | approx. 3 g | Very low; comes almost entirely from the broccoli. |
| Very low; comes almost entirely from the broccoli. | |||
| Sugar | approx. 0.3 g | approx. 1 g | Minimal; no added sugar. |
| Minimal; no added sugar. | |||
| Protein | approx. 16.3 g | approx. 57 g | Very high; beef short ribs deliver complete animal protein. |
| Very high; beef short ribs deliver complete animal protein. | |||
| Salt | approx. 0.3 g | approx. 1.1 g | Moderate; controlled via seasoning and broth. |
| Moderate; controlled via seasoning and broth. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
What is the difference between short ribs and regular beef ribs?
Short ribs come from the front chest area (ribs 6 to 10) and have more meat and fat between and on the bones than back ribs. Back ribs come from the spine and have less meat but a delicate bone arrangement. Both are suitable for braising. Short ribs give you more meat per serving.
How do I know when the beef short ribs are done braising?
The ribs are done when the meat at the thickest point pulls away from the bone effortlessly with a spatula or fork. The surface should give when pressed. At 2.5 hours at 150 °C you should be there, larger pieces need up to 3.5 hours.
Why sear the ribs before putting them in the oven?
Searing (the Maillard reaction) creates roasted aromas on the surface of the meat that pass into the braising liquid during cooking, the jus becomes richer and deeper. Without searing the jus tastes less complex. Searing also 'seals' the surface and gives the meat a more attractive brown colour.
Can I also make beef short ribs in a slow cooker?
Yes: place seared beef short ribs in the slow cooker with broth, garlic and herbs. 'Low' for 8 hours or 'High' for 4 to 5 hours. The meat becomes even more tender than in the oven. Afterwards finish briefly in the oven at 220 °C for 5 minutes for a crisp surface, then add the garlic butter.