Zero-Carb Carnivore | Slow Cooker Short Ribs. Succulent, tender and flavoursome.
Grilling short ribs is simple and delicious, but if you want meat that literally falls off the bone, slow cooking is the better choice. This recipe yields soft, richly flavored ribs with minimal hands-on time.
This is an effortless dish suitable for keto, low-carb, ketovore and carnivore approaches. Adjust minor ingredients as needed to match your preferences or dietary strictness.
How to Make Zero-Carb Carnivore | Slow Cooker Short Ribs
I usually include a splash of red wine for depth of flavour. The alcohol cooks off and leaves a complex base—choose a dry red rather than a sweet wine. I also use a small amount of extra virgin olive oil with butter, ghee or tallow to prevent sticking when browning in stainless steel pans. If you prefer strictly carnivore ingredients, you can omit the oil.
If you don’t have a slow cooker, use a heavy-bottomed pot on the hob: brown the ribs, add the liquids and seasonings, cover and simmer very gently on the lowest heat for about 8 hours. Check the liquid occasionally and add a little water if it drops too low. In the final hour remove the lid to reduce excess liquid.
With a multi-cooker such as the Ninja, start on Sear/Sautée – High to brown the meat, then switch to Slow Cook – High after adding the liquids and seasonings. After around six hours flip the ribs and check the liquid. Thirty minutes before the end, open the lid and use Sear/Sautée – Low to reduce the sauce until there’s just enough to spoon over the plated ribs.
A little attention to timing is helpful, but otherwise this recipe is straightforward and forgiving. The slow cook delivers consistent tenderness and concentrated flavour.
Enjoy!
Zero-Carb Carnivore | Slow Cooker Short Ribs
Equipment
Ingredients
- 1 Kg beef short ribs 2 large meaty pieces
- 40 g butter or ghee or tallow
- 20 g extra virgin olive oil omit if you prefer
- 150 ml dry red wine
- ½ beef stock cube crumbed
- ¼ tsp white pepper
- 1 tsp fine himalayan pink salt
Instructions
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Select Sear/Sautée – High to heat the fats. Add the butter (or ghee/tallow) and the extra virgin olive oil, then brown the short ribs on all sides.
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Pour in the dry red wine to deglaze the pot, scraping up any browned bits, then stop the sear function.
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Warm about 200 ml water, dissolve the crumbed beef stock cube, add the white pepper and salt, then pour this mixture over the ribs.
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Enable Slow Cook – High and cook for 8 hours.
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After about 6 hours, turn the meat over to ensure even cooking and continue for the remaining time.
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Thirty minutes before the end, open the lid and switch to Sear/Sautée – Low to gently reduce the cooking liquids until they form a light drizzle to serve with the ribs.
Notes
For smaller or leaner ribs, 7 hours may be sufficient—check for tenderness and adjust as needed.
Nutrition
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