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Recipe excerpted from The Everyday Ketogenic Kitchen, by Carolyn Ketchum. Copyright 2017. Used with permission of the publisher, Victory Belt Publishing.


  • 2-2½ lbs bone-in short ribs
  • Salt and pepper
  • 2 tbsp lard, bacon fat, or coconut oil
  • 1 cup beef or chicken broth
  • ½ cup red wine
  • ¼ cup chopped red onions
  • 2 tbsp tomato paste
  • ½ tsp dried thyme leaves


  1. Preheat oven to 300°F. Season short ribs with salt and pepper.
  2. In a large Dutch oven, melt lard over medium-high heat. Add ribs in a single layer, fat-side down, and cook undisturbed for 3 to 4 minutes, until golden brown. Flip ribs over; cook for 3 to 4 minutes.
  3. Add broth, red wine, onions, tomato paste, and thyme to bottom of pot. Whisk together and bring to a simmer.
  4. Cover pot and transfer to oven. Cook for 1½ hours, until ribs are fork-tender. Remove ribs and stir sauce until well combined. Spoon sauce over ribs upon serving.
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