Carnivore Braised Short Ribs - For the Carnivore Diet

Fall-apart tender beef short ribs braised in bone broth and tallow, seasoned only with salt for a pure carnivore result.

This is a no-compromise carnivore braise: beef short ribs, beef tallow, bone broth, and salt. A slow oven turns tough, richly marbled ribs into silky, spoon-tender meat with a concentrated beef jus. No plants, no thickeners—just clean, beefy flavor.

For best texture, salt the ribs ahead and take time to brown them well; the fond builds depth in the broth. If you want an even richer finish, add a marrow bone or a little powdered beef gelatin to the pot. The braising liquid reduces into a glossy jus that’s perfect spooned over the meat.

Leftovers reheat beautifully on low heat with a splash of broth. If you prefer a pressure cooker, braise at high pressure for about 50 minutes with a natural release, then reduce the liquid on the stovetop.

Ingredients

• 4 lb (1.8 kg) bone-in beef short ribs, English cut
• 2 cups (480 ml) beef bone broth (unsalted or low sodium)
• 2 tablespoons beef tallow
• 2 teaspoons fine salt, plus more to taste
• Optional: 1 teaspoon powdered beef gelatin or 1 beef marrow bone

Instructions

1. Preheat oven to 300°F (150°C). Pat the short ribs very dry and season all sides evenly with the salt; let sit 20–30 minutes if time allows.
2. Heat a heavy Dutch oven over medium-high. Add beef tallow. Sear ribs in batches, 2–3 minutes per side, until deeply browned. Transfer browned ribs to a plate.
3. Pour off excess fat, leaving about 2 tablespoons in the pot. Add a small splash of bone broth and scrape up the browned bits.
4. Return ribs (and any juices) to the pot in a single layer. Add remaining bone broth so liquid comes about halfway up the ribs. Stir in gelatin or add the marrow bone if using. Bring just to a simmer.
5. Cover with a tight lid and transfer to the oven. Braise 3 to 3½ hours until the ribs are fork-tender.
6. Uncover for the last 15–20 minutes to allow the liquid to reduce slightly. Remove ribs to a warm plate.
7. Skim fat from the surface of the braising liquid. Simmer the liquid on the stovetop 5–10 minutes to a glossy jus. Taste and adjust salt.
8. Serve ribs hot with the reduced beef jus spooned over.

Time: 3 hr 45 min Servings: