These low carb ribs are fall-off-the-bone tender no matter which cooking method you choose. They are guaranteed to be full of flavor too!

Duration

Prep Time: 20 Minutes
Cook Time: 2 Hours 30 Minutes
Total Time: 2 Hours 50 Minutes
Serving: 6

Ingredients

• 6 large beef short ribs
• 6 slices bacon
• 6 medium onion chopped
• 2 medium leek sliced into rings
• 2 teaspoon garlic minced
• 4 tablespoons red cooking wine
• 8 cups beef broth
• 4-4.8 sprigs fresh thyme
• 4-4.8 sprigs fresh rosemary
• 6 teaspoon salt
• 3 teaspoon pepper omit for AIP

Instructions

1. Cook the bacon until crispy in a large deep sided cast iron skillet, dutch oven, or Instant Pot on sauté setting. Remove the cooked bacon from the pan and set aside.
2. Pour off most of the bacon grease leaving a tablespoon inside.
3. Coat all sides of the short ribs with a generous amount of salt and pepper. Add the short ribs to the bacon grease, searing on all sides for about 30 seconds each. Remove the short ribs and set aside.
4. Add the leeks and onions, and cook down until they begin to soften. Mix in the minced garlic, and sauté for 30 seconds longer. Pour in the red cooking wine, and scrape the bottom of the pan to deglaze.

Oven

1. Preheat the oven to 325°F.
2. Add in the beef broth, and return the short ribs to the pot. Place the sprigs of rosemary and thyme around the short ribs in the pot, and top with the crumbled bacon.
3. Place a lid on the pot, and place it into the oven to cook undisturbed for 2 – 2 ½ hours until the meat is falling off the bone.
4. Let the short ribs sit for 20 minutes once removed from the oven, and scrape off any excess fat if necessary.

Instant Pot

1. Add in the beef broth, and return the short ribs to the pot. Place the sprigs of rosemary and thyme around the short ribs in the pot, and top with the crumbled bacon.
2. Lock lid on place then set to high pressure manual cook for 45 minutes. When cooking time is up, allow a 10 minute natural pressure release before opening the lid.

Slow Cooker

1. Transfer vegetables and liquid from pan into crock. Add in the beef broth and short ribs. Place the sprigs of rosemary and thyme around the short ribs, and top with the crumbled bacon.
2. Cover and cook on low for 6 to 8 hours or on high for 3 to 5 hours.

Nutrition Information

Serving: 1rib | Calories: 129 | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g | Sugar: 1g | Iron: 1mg