If you’re searching for a dish that encapsulates the beautiful balance of savory, sweet, and a little kick of spice, look no further than Keto Korean Short Ribs. This recipe brings the rich flavors of Korean cuisine right to your table while sticking to your keto diet. With tender, succulent beef short ribs simmered in a delightful sauce, this dish is not only satisfying but also incredibly easy to prepare. Perfect for a family gathering or a cozy dinner, these ribs are sure to impress!
Why Keto Korean Short Ribs is Worth Your Time
Keto Korean Short Ribs are worth your time for a multitude of reasons. First and foremost, the flavor profile is simply irresistible. The combination of coconut aminos, garlic, and ginger gives the ribs a depth of flavor that is hard to resist. Additionally, this dish is low in carbohydrates, making it a great option for anyone following a keto lifestyle. The tender meat practically falls off the bone, and when paired with some fresh green onions and sesame seeds, it becomes a stunning centerpiece for your meal. Not to mention, it’s a fantastic way to introduce some diverse flavors into your dinner rotation!
Ingredient Rundown
To prepare these delectable Keto Korean Short Ribs, you will need the following ingredients:
- 1/2 cup coconut aminos or low-sodium soy sauce – This gives the dish a rich umami flavor without the extra carbs.
- 1/2 cup beef broth – Adds moisture and depth to the sauce.
- 1/4 cup keto-friendly sweeteners – Use erythritol or monk fruit to achieve that perfect sweetness. If you’re not strictly keto, brown sugar works too.
- 4 cloves garlic, minced – Provides a fragrant base for the sauce.
- 1 tablespoon freshly grated ginger – Enhances the overall flavor and adds a bit of warmth.
- 1 teaspoon sesame oil – Adds a nutty aroma and taste.
- 1 teaspoon crushed red pepper flakes (optional) – For those who like a little heat!
- 5 pounds beef short ribs – Bone-in or boneless, cut into 2″ pieces. The star of the dish!
- 1 1/2 teaspoons xanthan gum – To thicken the sauce. If not doing keto, use 1 tablespoon of cornstarch dissolved in 2 tablespoons of water.
- 1/4 cup sliced green onions – For garnish and added freshness.
- 1 teaspoon sesame seeds – A lovely finishing touch.
Prep & Cook Tools
To make the cooking process smooth and enjoyable, gather these essential tools:
- Large pot or Dutch oven – Ideal for braising the short ribs.
- Cutting board – For chopping and preparing ingredients.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
- Wooden spoon or spatula – For stirring the sauce.
- Serving platter – To beautifully present your finished dish.
Keto Korean Short Ribs: Step-by-Step Guide
Step 1: Prepare the Marinade
In a mixing bowl, combine the coconut aminos, beef broth, keto-friendly sweeteners, minced garlic, grated ginger, sesame oil, and crushed red pepper flakes if using. Whisk together until smooth.
Step 2: Marinate the Ribs
Place the beef short ribs in a large resealable bag or a bowl. Pour the marinade over the ribs, making sure they are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or overnight for optimal flavor.
Step 3: Brown the Ribs
Remove the short ribs from the marinade (reserve the marinade for later). Heat a large pot or Dutch oven over medium-high heat. Add the short ribs in batches, browning them on all sides for about 2-3 minutes per side. Transfer the browned ribs to a plate.
Step 4: Create the Sauce
In the same pot, pour in the reserved marinade and bring it to a simmer. Add the xanthan gum (or cornstarch mixture if not keto) and whisk until the sauce thickens slightly.
Step 5: Braise the Ribs
Return the short ribs to the pot, ensuring they are covered with the sauce. Cover the pot and reduce the heat to low. Let them simmer for about 2-3 hours, or until the ribs are tender and the meat is falling off the bone.
Step 6: Serve
Once done, transfer the ribs to a serving platter. Drizzle with additional sauce if desired and garnish with sliced green onions and sesame seeds for that extra pop of flavor and color.
In-Season Flavor Ideas
To elevate your Keto Korean Short Ribs even further, consider these seasonal flavor ideas:
- Add chopped cilantro or fresh mint for a refreshing twist.
- Incorporate sliced mushrooms during the braising process for added umami.
- Top with thinly sliced cucumbers for a crunch and freshness.
- Include a side of kimchi for a traditional accompaniment.
Slip-Ups to Skip
To make sure your Keto Korean Short Ribs turn out perfectly, keep these common slip-ups in mind:
- Skipping the marinating time can lead to less flavorful ribs.
- Don’t rush the browning process; this step adds depth to the final dish.
- Be cautious with the heat during the braising; too high can dry out the ribs.
- Not using enough liquid in the pot can result in burnt meat; ensure they’re covered.
Refrigerate, Freeze, Reheat
After enjoying your Keto Korean Short Ribs, you may have some leftovers. Here’s how to store them properly:
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze ribs in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Gently warm in a pot over low heat or in the microwave, adding a splash of beef broth to keep them moist.
Ask & Learn
Can I use pork ribs instead of beef short ribs?
Yes, you can substitute pork ribs for beef short ribs if you prefer. The cooking time may vary slightly, so keep an eye on them for tenderness.
What should I serve with Keto Korean Short Ribs?
These ribs pair well with cauliflower rice, sautéed vegetables, or even a simple side salad for a complete meal.
Is this recipe suitable for meal prep?
Absolutely! These ribs reheat well and can be a great addition to your meal prep for the week.
Can I make this recipe in a slow cooker?
Yes, you can! Simply brown the ribs as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
If you love the flavors of Keto Korean Short Ribs, here are some other recipes you might enjoy:
Make It Tonight
Now that you have all the details, it’s time to make your Keto Korean Short Ribs tonight! With simple ingredients and straightforward instructions, you’ll have a delicious, comforting meal on the table in no time. Embrace the flavors of Korea while sticking to your keto lifestyle. Your taste buds will thank you!
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Keto Korean Short Ribs
Ingredients
Equipment
Method
- In a mixing bowl, combine the coconut aminos, beef broth, keto-friendly sweeteners, minced garlic, grated ginger, sesame oil, and crushed red pepper flakes if using. Whisk together until smooth.
- Place the beef short ribs in a large resealable bag or a bowl. Pour the marinade over the ribs, making sure they are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or overnight for optimal flavor.
- Remove the short ribs from the marinade (reserve the marinade for later). Heat a large pot or Dutch oven over medium-high heat. Add the short ribs in batches, browning them on all sides for about 2-3 minutes per side. Transfer the browned ribs to a plate.
- In the same pot, pour in the reserved marinade and bring it to a simmer. Add the xanthan gum (or cornstarch mixture if not keto) and whisk until the sauce thickens slightly.
- Return the short ribs to the pot, ensuring they are covered with the sauce. Cover the pot and reduce the heat to low. Let them simmer for about 2-3 hours, or until the ribs are tender and the meat is falling off the bone.
- Once done, transfer the ribs to a serving platter. Drizzle with additional sauce if desired and garnish with sliced green onions and sesame seeds.
Notes
- Marinate the ribs for at least 2 hours, or overnight for best flavor.
- Don't rush browning the ribs; it adds depth to the dish.
- Ensure the ribs are covered in liquid during braising to prevent burning.
