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prep time
20 min
cook time
4 h 0 min
ready time
4 h 20 min
Low Carb Beef Ribs and Shiitake Mushrooms
Deliciously meaty beef ribs are seared to perfection and then braised with savory shiitake mushrooms, garlic, celery and onions. The pan is deglazed with apple cider vinegar to balance the salty meaty flavors and then covered with collagen filled beef stock and braised until meat is tender, falling-off-the-bone.
Net Carbs
10.7 g
Fiber
2.5 g
Total Carbs
14.2 g
Protein
55.6 g
Fats
24.6 g
491 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef Products New Zealand Imported Ribs Prepared Raw
2 pound
Coarse Kosher Salt by Morton
1 tsp
Black Pepper
⅛ teaspoon
Avocado Oil
2 tablespoon
Shiitake Mushrooms
2 cup
Bacon
2 thick slice - 6" long
Onion
¼ cup
Celery
3 large - stalk - 11" to 12" long
Garlic
3 clove
Apple Cider Vinegar
1 tablespoon
Beef Broth, Bouillon Or Consomme, Homemade
3 cup
Recipe Steps
steps 9
4 h 20 min
Step 1
Preheat an oven to 300F. Season beef ribs with salt and freshly cracked black pepper.Step 2
Rehydrate dried shiitake mushrooms in hot water. Strain them, they do not need to be squeezed out. In the meantime, dice celery and onions. Mince garlic.Step 3
Preheat a large dutch oven over medium-high heat until very hot. Add oil. Add beef ribs meat side down. Allow it to sear for several minutes before touching them (moving them will break the sear), at least 5 minutes. Turn the heat down if pot begins to smoke too much.Step 4
Flip meat and cook for several minutes then remove to a plate.Step 5
In the browned bits and oil at the bottom of the pan, add chopped bacon.Step 6
Add the garlic, celery and onions. Saute for a couple minutes until translucent. Add vinegar and scrape browned bits from the pan.Step 7
Add shiitake mushrooms and the beef back to the pot.Step 8
Add stock. Cover with lid and place in oven for 4-5 hours or until meat is falling off the bone. Serve hot.Step 9
Serve hot!
