Looking for an easy carnivore meal that’s both simple and satisfying? Today, I’m sharing a recipe for carnivore short ribs that might just become your new favorite dish.
These short ribs are perfect for anyone following a carnivore diet or just looking to add more protein to their meals.
You only need a few ingredients: short ribs, chicken broth, salt, and pepper. That’s it. No complicated steps or hard-to-find items. Just good, hearty food that’s easy to prepare.
The cooking process is pretty simple too.
You’ll start by seasoning the ribs and letting them sit for a bit. Then, you’ll sear them to get that nice golden-brown color. After that, it’s mostly hands-off cooking in the oven. The result? Tender, flavorful meat that practically falls off the bone.
So, whether you’re new to the carnivore diet or just looking for a protein-packed meal, give these short ribs a try. They’re simple, tasty, and sure to satisfy your hunger. Let’s get cooking!
👍 Why You’ll Love This Carnivore Beef Ribs Recipe
Easy to make: You just season the meat, sear it, and let it cook in the oven. It’s perfect for busy people who don’t have a lot of time to spend in the kitchen but still want a tasty meal.
Protein-rich: Short ribs are packed with protein. If you’re looking to increase your protein intake, this recipe is a great choice. It can help you feel full and satisfied for longer.
Tender meat: The long cooking time makes the meat incredibly tender. You won’t need a knife to cut it – it practically falls off the bone.
Flavorful: Even though the recipe uses only a few ingredients, the result is very tasty. The slow cooking process helps develop deep, rich flavors in the meat. You don’t need a lot of spices to make it delicious.
✨ Recipe Ingredients
To make the carnivore short ribs you will need:
- 4 pounds Short Ribs
- 2 cups Chicken Broth (use this chicken broth– amazon link)
- Salt for seasoning
- Black Pepper for seasoning
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👨🍳 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. Perfecting the Sear
Searing the short ribs before braising is important for developing deep flavor. To get the best sear, make sure your short ribs are completely dry before you start. Pat them with paper towels to remove any surface moisture.
This helps them brown better. Heat your pot until it’s very hot before adding the ribs. You should hear a sizzle when the meat hits the pot. Don’t overcrowd the pot – work in batches if necessary.
Overcrowding can cause the meat to steam instead of sear. Let each side of the ribs cook for about 2-3 minutes withot moving them. This allows a nice crust to form. Use tongs to turn the ribs, not a fork, as piercing the meat can cause it to lose juices.
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. Let the Meat Rest
Once your short ribs are cooked, letting them rest is an important step that many people overlook. After you take the pot out of the oven, let it sit for about 15-20 minutes before serving.
During this time, the meat will reabsorb some of the juices, making it more tender and flavorful. If you cut into the meat right away, these juices will run out onto the plate instead of staying in the meat.
You can leave the ribs in the cooking liquid during this resting period – this helps keep them warm and continues to add flavor.
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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?
Searing the short ribs is an important 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.
4. Can I freeze the cooked short ribs?
Yes, you can freeze them for up to 3 months. Thaw in the refrigerator before reheating.
Carnivore Short Ribs
Print RecipeIngredients
- 4 pounds Short Ribs
- 2 cups Chicken Broth (use this chicken broth- amazon link)
- Salt for seasoning
- Black Pepper for seasoning
Instructions
- 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.