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Keto Dutch Oven Balsamic Braised Short Ribs

Tender, falling-off-the-bone short ribs braised in a rich, tangy balsamic sauce. These Keto Dutch Oven Balsamic Braised Short Ribs are the perfect comfort food for a cozy night in, delivering complex flavors while keeping your macros in check.
Course Dinner
Cuisine American, Keto
Keyword Keto Dinner, Keto Dutch Oven Balsamic Braised Short Ribs, Low Carb Braised Short Ribs
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 560kcal

Equipment

  • Dutch oven
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients

  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped about 150g
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce sugar-free
  • 1 tablespoon Dijon mustard
  • 2 teaspoons liquid smoke optional
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh herbs for garnish thyme or rosemary

Instructions

  • Preheat your oven to 300°F (150°C).
  • Season the short ribs generously with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a nice crust, about 3-4 minutes per side. Remove the ribs and set aside.
  • In the same Dutch oven, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  • Stir in the balsamic vinegar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and smoked paprika.
  • Return the short ribs to the pot and bring the liquid to a simmer.
  • Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender and falls easily off the bone.
  • Carefully remove the Dutch oven from the oven and transfer the short ribs to a plate. Tent with foil to keep warm.
  • Place the Dutch oven over medium heat and simmer the sauce until it thickens to a glaze-like consistency, about 10-15 minutes. Adjust seasoning if necessary.
  • Serve the short ribs with the reduced balsamic sauce and garnish with fresh herbs.

Notes

To make this dish more keto-friendly, ensure that your balsamic vinegar and Worcestershire sauce are low in sugar.
The liquid smoke adds a depth of flavor reminiscent of outdoor grilling, but it can be omitted if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or in the oven.

Nutrition

Calories: 560kcal | Carbohydrates: 7g | Protein: 38g | Fat: 40g | Fiber: 2g | Net Carbs: 5g