I absolutely love this recipe. I often make extras, pull the meat off the bone, and use it to make a sandwich with fried Keto Bread. It’s also great addition to a nacho platter.
Ingredients
- 3 slices bacon, finely diced
- 2 tablespoons diced yellow onion
- 1 cup tomato sauce, homemade or store-bought
- ¼ cup coconut aminos or wheat-free tamari sauce
- 0.33 cup powdered erythritol
- ¼ cup coconut vinegar
- 1 head roasted garlic or 3 cloves raw garlic, smashed with the side of a knife
- 2 teaspoons liquid smoke
- 8 grass-fed beef short ribs (4 pounds)
How to Make It
- In a sauté pan, sauté the bacon and onion until the bacon is crisp. Add the tomato sauce, coconut aminos, erythritol, vinegar, garlic, and liquid smoke and stir until smooth. Place this mixture into a blender and blend until you have a very smooth sauce.
- Place the sauce into a 4- to 6-quart slow cooker. Add the short ribs, arranging them in a single layer on top of the sauce.
- Cook, covered, on low for 7 to 8 hours, until the meat is tender and easily pulls away from the bone.
- Transfer the short ribs to plates. Spoon the sauce over the short ribs to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 749 kcal Calories from Fat: 617.4 kcal |
|
% Daily Value*
|
| Total Fat 68.6 g 196% |
Trans Fat 0.0 g |
carbohydrates 1.8 g 1% |
Dietary Fiber 0.5 g 1% |
Protein 28.4 g 57% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |