Beef Short Ribs Carnivore Recipe

Carnivore Braised Short Ribs Recipe Ketofocus

WebSear the ribs. Add your favorite cooking fat (lard, tallow, duck fat) into a large Dutch oven and heat over medium-high heat until hot. Working in …

Rating: 5/5(2)
1. Season short ribs generously with salt on all sides. Let sit for at least 30 minutes to allow for salt to absorb into the short ribs. Preheat oven to 325 degrees.
2. Add your favorite cooking fat (lard, tallow, duck fat) into a large dutch oven and heat over medium-high heat until hot. Working in batches add in 3-4 short ribs and sear on all sides for 1-2 minutes each side until a golden brown crust appears on all sides. Be sure to work in batches to eliminate the steaming effect that may occur if they are too close together. Steaming will keep the meat for forming a nice crust which will lock the flavors and moisture inside the short rib.
3. Add short ribs back to the dutch oven and add garlic sauce if using. Pour in chicken bone broth and bring to a boil. Remove from heat and put in a 325 degree oven for 1.5 to 2 hours or until the rib meat has pulled away from the bone and is fork tender.

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The absolute BEST Slow Baked Oven Roasted Beef …

WebMar 23, 2014 · Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, …

1. Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.
2. Season the short ribs all over with salt and pepper. Place in a 13×9″ glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.
3. Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.
4. Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry. Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.

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