Slow Cooker Short Ribs with Gravy

Slow cooker short ribs are an easy keto meal you can make that tastes amazing! Simple ingredients and simple steps make this restaurant quality dish! 

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My husband loves braised short ribs at restaurants, so I was determined to learn how to make them at home.

I was actually surprised how tasty these slow cooker short ribs were with such simple ingredients.

These do take a little more “work” than just tossing into the slow cooker, but braising them is worth the time – it gives them so much more flavor!

And the gravy is amazing. I even poured it over my friend Trisha’s Loaded Cauliflower Casserole side dish – so delish! 

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MACROS

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each serving of Keto Slow Cooker Braised Short Ribs has 4 net carbs, 5 total carbs, 1 g fiber, 21 g fat, 22 g protein, and 332 calories. This gives it an “A” rating.

Keto Slow Cooker Braised Short Ribs with Gravy

Serves 6

Ingredients:

• 2-3 lbs. Boneless short ribs
• 1 tbsp Olive oil
• 1 Large onion chopped
• 2 Bay leaves whole
• 1 tbsp Tomato paste
• 2 tbsp Dijon mustard
• 3 tsp Beef bouillon powder
• 2 tsp Chopped fresh thyme
• 1 c Red cooking wine
• Salt and pepper to taste
• ½ c. Heavy whipping cream

How To Make Slow Cooker Short Ribs:

Heat 1 tbsp of olive oil in a skillet over medium-high heat.

Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.

In a mixing bowl, add 2 tbsp of dijon mustard.

Add in 1 tbsp tomato paste, 2 tsp fresh chopped thyme and 3 tsp of beef bouillon powder.

Pour in 1 cup of red wine, and whisk all of the ingredients together well.

Place two whole bay leaves in the slow cooker.

Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours.

For this slow cooker short ribs recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.

Once finished, remove the meat from the slow cooker, and pour the juices into a skillet over medium heat.

Pour in ½ cup of heavy whipping cream, and whisk the sauce well.

Bring the sauce to a boil, and then reduce the heat to medium again. Cook down until the gravy reaches the desired consistency.

I am confident with one taste you will make these slow cooker short ribs a part of your regular recipe rotation!

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