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Keto Coffee and Cocoa Braised Short Ribs

These sumptuous Keto Coffee and Cocoa Braised Short Ribs are a perfect blend of rich flavors, combining the depth of coffee and cocoa with the tenderness of slow-cooked beef. Ideal for a cozy dinner.
Course Dinner
Cuisine American
Keyword Cocoa Short Ribs, Coffee Braised Ribs, Keto Short Ribs, Low Carb Beef Dish
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 people
Calories 650kcal

Equipment

  • Dutch oven or oven-safe pot
  • Measuring cups and spoons
  • Knife and chopping board
  • Tongs

Ingredients

  • 4 pounds beef short ribs about 1.8 kg
  • 2 tablespoons olive oil 30 ml
  • 1 medium onion, chopped about 150 grams
  • 4 cloves garlic, minced
  • 1 cup brewed coffee 240 ml
  • 1 cup beef broth 240 ml
  • 2 tablespoons unsweetened cocoa powder about 11 grams
  • 1 tablespoon smoked paprika about 7 grams
  • 2 teaspoons ground cumin about 4 grams
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish optional

Instructions

  • Preheat your oven to 350°F (175°C).
  • Season the short ribs generously with salt and pepper.
  • In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
  • Add the short ribs to the pot and sear on all sides until browned, about 3 minutes per side. Remove the ribs and set aside.
  • In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the brewed coffee, beef broth, unsweetened cocoa powder, smoked paprika, and ground cumin.
  • Bring the mixture to a simmer, then return the short ribs to the pot.
  • Cover the pot with a lid and transfer it to the preheated oven.
  • Braise the short ribs in the oven for about 3 hours, or until the meat is tender and falls off the bone.
  • Carefully remove the pot from the oven and transfer the short ribs to a serving platter.
  • If desired, skim any excess fat from the surface of the braising liquid and reduce it over medium heat to thicken into a sauce.
  • Spoon the sauce over the short ribs and garnish with chopped parsley before serving.

Notes

Make sure to use a deep pot to accommodate the ribs and the braising liquid.
The braising liquid can be strained and reduced further if a smoother sauce is desired.
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 650kcal | Carbohydrates: 5g | Protein: 52g | Fat: 48g | Fiber: 2g | Net Carbs: 3g