Description
Tender and flavorful beef short ribs slow-cooked in a crock pot with a keto-friendly sauce, perfect for a low-carb, hearty meal.
Ingredients
3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup beef broth
1/4 cup soy sauce (or coconut aminos for stricter keto)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3 cloves garlic, minced
1 medium yellow onion, sliced
2 sprigs fresh thyme
Instructions
Pat the beef short ribs dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the ribs to the crock pot.
In a medium bowl, whisk together beef broth, soy sauce, apple cider vinegar, Worcestershire sauce, tomato paste, smoked paprika, garlic powder, and onion powder until well combined.
Place the sliced onion and minced garlic evenly over the short ribs in the crock pot.
Pour the sauce mixture over the ribs and onions. Add the fresh thyme sprigs on top.
Cover and cook on low for 6 hours, or until the short ribs are tender and falling off the bone.
Remove the thyme sprigs before serving. Serve the short ribs with the sauce spooned over the top.
- Prep Time: 15 minutes
- Cook Time: 6 hours