Fall-off-the-bone tender and packed with beefy flavor, these carnivore diet short ribs are the ultimate hearty, meaty meal.
As a nutrient-dense cut of meat loaded with protein, fat, and nutrients like iron, zinc, and B vitamins, beef short ribs are a perfect fit for those following a carnivorous way of eating.
In this simple yet mouthwatering recipe, the short ribs are seared to develop that coveted brown exterior before braising for hours in a rich, homemade bone broth until they reach that melt-in-your-mouth level of tenderness.
With just a few easy steps and basic ingredients like meat, broth, and seasoning, you’ll have the ultimate zero-carb comfort food the whole family will love.
So get your fork ready and dig into these luscious, meat-centric carnivore short ribs! Their deep, beefy flavor is sure to satisfy even the biggest meat-lover.
👍 Why You’ll Love This Carnivore Beef Ribs Recipe
Meaty, Tender Perfection- These short ribs become fall-off-the-bone tender after slow cooking for hours in homemade bone broth. The meat literally melts in your mouth with rich, beefy flavor in every bite.
So Simple, Yet So Tasty– With just a few basic ingredients like salt, pepper, and bone broth, you’ll be amazed at how incredibly delicious this carnivore beef short ribs recipe turn out. The flavor gets concentrated into the meat for maximum taste without any complicated steps.
Perfect For The Carnivore Diet- As a zero carb, all-meat dish, these ribs fit perfectly into a carnivore way of eating. You get plenty of fat and protein without any of the plant foods or sweeteners.
✨ Recipe Ingredients
To make the carnivore short ribs you will need:
- 4 pounds Short Ribs
- 2 cups Chicken Broth (I used homemade broth)
- Salt for seasoning
- Black Pepper for seasoning
👨🍳 How To Make
Follow this easy beef short ribs carnivore diet recipe:
Step 1
Start by seasoning the short ribs with salt and black pepper on all sides. Let them sit for 30 minutes to allow the flavors to absorb. Meanwhile, preheat the oven to 325°F (160°C).
Step 2
Add beef tallow or lard into a large Dutch oven. Heat it over medium heat. Add 2-3 short ribs at a time and sear on all sides for 2 minutes until golden brown. Work in batches.
Step 3
Add all the short ribs back to the Dutch oven. Pour in the chicken bone broth and bring it to a boil. Remove from the heat and put it in the preheated oven for about 2 hours, or until the short ribs are tender and fall off the bone.
💡Tips
1. Perfectly Browned Short Ribs
Browning the short ribs properly is key for developing deep, rich flavor. Make sure the Dutch oven is very hot before adding the ribs. Use a neutral high smoke point fat like tallow.
Sear the ribs on all sides for 2-3 minutes until a dark brown crust forms. Resist the urge to move them too soon or they won’t brown evenly. Take your time and work in batches to avoid overcrowding the pot. Perfectly browned short ribs = tons of flavor!
2. Homemade Bone Broth is Best
For the absolute best flavor, use a homemade chicken bone broth. The collagen and minerals from homemade broth make the ribs more nutritious while also infusing them with richer taste.
Simmer bones for 12-24 hours then strain and use the liquid. If you don’t have homemade broth, choose an organic brand without additives or MSG. The better the broth, the better this dish will taste!
3. Slow Cook Low and Slow
Cooking the ribs low and slow is vital for making them ultra tender. After searing, add them back to the Dutch oven and pour in the broth. Bring to a boil then cover and transfer to a 325°F oven. Cook for 1 1/2 to 2 hours until a fork inserts cleanly and the meat is falling off the bone.
4. Season Well with Salt and Pepper
Don’t be shy with the salt and pepper here. Short ribs need aggressive seasoning since they spend so long braising in liquid. Use 1 tsp each of coarse kosher salt and ground black pepper per pound of meat.
Generously season the ribs all over before searing. The layer of salty, spicy flavor crust helps accentuate their rich, meaty flavor even through the long, slow braise.
5. Letting it Rest
Once the ribs are tender and ready, resist the temptation to serve them immediately. Letting the ribs rest in the Dutch oven, outside of the oven but covered, for about 20 minutes allows the juices to redistribute throughout the meat, ensuring that every bite is moist and flavorful.
This resting period also gives the fat in the broth time to rise to the top, which can be skimmed off for a lighter, cleaner sauce.
If desired, you can then place the Dutch oven over low heat and reduce the broth further to concentrate the flavors, creating a more robust sauce to accompany the ribs.
Variations
1. Garlic Short Ribs with Thyme- Simmer the short ribs in chicken broth infused with plenty of crushed garlic and thyme leaves for an aromatic variation with classic Mediterranean flavors. The garlic mellows out but still provides a lovely undertone.
2. Pressure-Cooker Carnivore Short Ribs in 30 Minutes- In a pinch? In just 30 minutes in the pressure cooker, the short ribs become incredibly tender but still hold their shape. Quick and delicious.
Storage
Store the cooked short ribs in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked short ribs for longer term storage.
To freeze, let the short ribs cool completely after cooking. Transfer them to a freezer-safe container or zip-top bag. Remove as much air as possible before sealing and freezing. Properly stored, the short ribs will keep for 2-3 months in the freezer.
Thaw frozen short ribs overnight in the refrigerator before reheating. You can reheat them in the oven, on the stove, or in the microwave until heated through. Add extra broth or fat when reheating if needed.
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Frequently Asked Questions
1. Can I use a different type of broth instead of chicken broth?
Absolutely! While chicken broth offers a neutral flavor profile, feel free to use beef broth for richer, beefier flavor.
2. Is it necessary to sear the short ribs before baking, and what does this step add to the dish?
Searing the short ribs is a crucial step as it creates a Maillard reaction, which greatly enhances the flavor of the meat by caramelizing the proteins and sugars on its surface.
This adds a depth of flavor and a richer color to the final dish that wouldn’t be achieved through baking alone.
3. Why is beef tallow or lard recommended for searing the short ribs?
Beef tallow or lard is recommended because they are stable at high temperatures and add additional flavor to the meat. These fats are also in line with the carnivore diet’s principles, emphasizing animal products and fats for cooking.
Short Ribs on Carnivore Diet
Short ribs are an ideal cut of meat for those following a carnivore or keto diet. Here’s why:
Fat Content – Short ribs are well marbled with fat, which provides a good energy source on low-carb diets. The high fat content helps you feel satiated for longer after eating. The fat also makes the ribs tender and flavorful when cooked properly.
Nutrient Density – In addition to fat, short ribs provide protein, vitamins, and minerals like zinc and iron. So they nourish your body while keeping carbs low. Eating nutrient-dense foods is key on restrictive diets.
Variety – Getting a variety of cuts, like short ribs, helps stave off boredom so you can stick with the carnivore diet long-term. The more meat options you have, the less tempted you’ll be to cheat with carbs. Short ribs have a unique texture and bold beefy flavor.
Slow Cooker Friendly – Short ribs do well with slow, moist cooking methods like braising. Set them in the slow cooker in the morning and come home to fall-off-the-bone tender ribs. Easy to prep ahead.
Satisfying Flavor – The mouthwatering taste and aroma of the cooked ribs satisfies cravings. So while your carb options are limited on keto/carnivore, you won’t feel deprived. The rich flavor is very gratifying.
Supports Fat Burning – High fat, moderate protein, no carbs is the perfect macro ratio to promote ketosis and fat metabolism. Short ribs fit the guidelines. So they help you efficiently burn stored body fat for energy when carbs are restricted.
As you can see, short ribs make an excellent addition to low-carb and carnivore meal plans. They check all the boxes – taste, nutrients, fat content, etc. Expanding your repertoire of meat cuts keeps the diets interesting while supporting your health goals.
That’s it – delicious, fall-off-the-bone carnivore beef short ribs ready to enjoy! I hope you give this tasty recipe a try. Be sure to check the website for more great low-carb, keto, and carnivore diet recipes.
Let me know in the comments if you have any questions! I’m always happy to help troubleshoot or provide substitution ideas. Thank you for reading!
Carnivore Short Ribs
- 4 pounds Short Ribs
- 2 cups Chicken Broth (I used homemade broth)
- Salt for seasoning
- Black Pepper for seasoning
- Start by seasoning the short ribs with salt and black pepper on all sides. Let them sit for 30 minutes to allow the flavors to absorb. Meanwhile, preheat the oven to 325°F (160°C).
- Add beef tallow or lard into a large Dutch oven. Heat it over medium heat. Add 2-3 short ribs at a time and sear on all sides for 2 minutes until golden brown. Work in batches.
- Add all the short ribs back to the Dutch oven. Pour in the chicken bone broth and bring it to a boil. Remove from the heat and put it in the preheated oven for about 2 hours, or until the short ribs are tender and fall off the bone.
