Braised Beef Short Ribs (Carnivore) - For the Carnivore Diet
This recipe keeps beef short ribs pure and deeply satisfying: just beef, salt, and broth. A gentle braise renders the meat tender and buttery while concentrating a savory jus you can spoon over the ribs. It’s simple to prep and mostly hands-off.
Dry brining the ribs with salt a little ahead of time seasons the meat throughout and helps the surface brown well when you sear. A quick sear builds flavor, and a covered oven braise finishes the job without fuss. Use beef tallow for searing and beef bone broth or water for the braise.
Serve the ribs hot with the reduced pan juices. For a crisp edge, a brief broil at the end renders and crackles the fat. Leftovers reheat beautifully and the chilled fat can be saved for cooking eggs or searing steaks.
Ingredients
- 3 to 4 lb (1.4 to 1.8 kg) beef short ribs, English cut
- 2 to 2.5 tsp kosher salt (about 1–1.5% of meat weight)
- 1 tbsp beef tallow
- 1 cup beef bone broth or water, plus more as needed
Instructions
- Dry brine: Pat ribs dry and season all sides evenly with salt. Refrigerate uncovered 1 to 24 hours (or let sit at room temperature 20 to 30 minutes if cooking now).
- Heat the oven to 300°F (150°C).
- Sear: Heat a heavy Dutch oven over medium-high. Add tallow. Sear ribs in batches, 2 to 3 minutes per side, until well browned. Transfer ribs to a plate. Pour off excess fat, leaving about 1 to 2 tablespoons in the pot.
- Deglaze: Add the broth or water to the pot and scrape up the browned bits.
- Braise: Return ribs (meat side down) to the pot in a single layer. Liquid should come about one-third up the sides; add a splash more if needed. Cover tightly and transfer to the oven.
- Cook 3 to 3.5 hours, until fork-tender and the meat has pulled back from the bones by about 1 inch.
- Finish: Transfer ribs to a tray and tent loosely 10 minutes. Skim excess fat from the pot juices, then simmer juices on the stovetop to reduce by about half. Season the jus with a pinch of salt if needed.
- Optional crisp: Broil the ribs 3 to 5 minutes to render and crisp the surface, then spoon the reduced jus over to serve.
- Alternative methods: Slow cooker on Low for 6 to 8 hours (sear first for best flavor). Pressure cooker 45 to 50 minutes at high pressure with natural release 15 minutes.