Keto slow cooker short ribs
June 29, 2026 · 1 min read
Short ribs are a special-occasion result from a hands-off method: the slow cooker breaks down all that connective tissue over a long braise until the meat slides off the bone in a deep, glossy sauce. Coconut aminos and a little balsamic give it richness without the sugar a traditional braise leans on, keeping a serving around 4g net carbs.
These are rich — high in fat by nature — so a bright side and a small portion of the sauce go a long way.
Ingredients
- 3 lb bone-in beef short ribs
- 2 tablespoons olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1/4 cup coconut aminos (or sugar-free soy sauce)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- Salt and pepper
- Cauliflower mash and parsley, to serve
Steps
- Season the short ribs generously with salt and pepper. Sear them in the olive oil on all sides until deeply browned, then set in the slow cooker.
- In the same pan, soften the onion and garlic for 2 minutes, stir in the tomato paste for another minute, then add the broth, coconut aminos, balsamic, and thyme and scrape up the browned bits.
- Pour the sauce over the short ribs.
- Cover and cook on low 8 hours, until the meat is fall-off-the-bone tender.
- Skim the fat from the sauce, spoon it over the ribs, and serve over cauliflower mash with parsley.
Notes and swaps
Bone-in short ribs have the best flavor and texture; boneless work too with a slightly shorter cook. Coconut aminos stand in for the sweet-savory soy or wine in a classic braise without the carbs. Skim the fat off the finished sauce — short ribs render a lot. Serve over cauliflower mash or zucchini noodles to catch the sauce, with something green alongside.
Tell Copper Keto Companion "braised short ribs over cauliflower mash" and it works out the net carbs on your portion — no weighing, no database.