29+ Classic Italian Beef Short Ribs Recipe with a Savory Twist

If you’re a fan of tender, flavorful beef short ribs, you’re in for a treat!

Combining the rich, savory goodness of beef with the bold, zesty flavors of Italian cuisine, this recipe will elevate your cooking game.

Italian Beef Short Ribs are perfect for cozy dinners, special occasions, or when you just want to indulge in a comforting, hearty meal.

With slow-cooked beef infused with aromatic herbs, spices, and a delicious tomato-based sauce, each bite is a burst of flavor that will leave you craving more.

In this guide, we’ll take you step-by-step through preparing the perfect Italian Beef Short Ribs, from selecting the right cut of meat to serving them alongside your favorite sides.

29+ Classic Italian Beef Short Ribs Recipe with a Savory Twist

There you have it – the ultimate recipe for mouthwatering Italian Beef Short Ribs.

Whether you’re a seasoned chef or a beginner, this recipe will help you create a dish that’s as impressive as it is delicious.

The tender, fall-off-the-bone ribs paired with an incredible Italian-inspired sauce will have your guests asking for seconds.

So, gather your ingredients, get ready to roll up your sleeves, and enjoy the journey of preparing a comforting and flavorful meal.

Your Italian Beef Short Ribs are sure to become a new favorite in your recipe rotation!

Italian Braised Beef Short Ribs

This Italian Braised Beef Short Ribs recipe is a perfect comfort dish for a cozy dinner. The short ribs are slow-cooked in a rich tomato sauce infused with garlic, herbs, and a splash of red wine, creating a tender, flavorful dish. The best part is that it’s keto-friendly and low in carbs, making it an ideal choice for a hearty lunch that won’t interfere with your diet.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large oven-safe pot over medium-high heat.
2. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Pour in the red wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the crushed tomatoes, oregano, basil, and beef broth. Stir well and bring the mixture to a simmer.
6. Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and transfer it to the oven.
7. Braise the ribs for about 2.5-3 hours, or until the meat is tender and falling off the bone.
8. Once done, remove the pot from the oven and let the ribs rest for 10 minutes.
9. Serve the ribs with the sauce, garnished with fresh parsley.
10. This dish is a flavorful and indulgent keto-friendly meal that will satisfy your cravings for hearty comfort food without sacrificing your diet goals. The combination of rich red wine and tomatoes creates a deep, savory flavor profile, while the slow-braising technique ensures the meat is incredibly tender. Serve with a side of roasted vegetables for a complete low-carb meal.

Italian-style Keto Beef Short Ribs with Zucchini Noodles

For a light yet hearty dish, this recipe combines Italian-style beef short ribs with zucchini noodles (zoodles) for a perfect low-carb, keto lunch. The tender beef is slow-cooked in a savory tomato sauce, and the zucchini noodles soak up the delicious flavors while keeping the dish light. This is a great alternative to traditional pasta dishes for those watching their carbs.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 2 zucchinis, spiralized into noodles
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
2. In the same skillet, add the beef broth and crushed tomatoes, scraping up any browned bits from the bottom of the pan.
3. Stir in the Italian seasoning and garlic powder. Return the short ribs to the pan, ensuring they are covered by the sauce.
4. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 2-3 hours, or until the meat is tender and easily falls off the bone.
5. About 10 minutes before the ribs are done, heat a separate pan over medium heat and sauté the spiralized zucchini noodles in
   This recipe is an excellent choice for anyone following a keto diet, as it pairs the richness of slow-braised beef with the freshness of zucchini noodles. The zoodles not only provide a healthy, low-carb substitute for pasta, but they also absorb the delicious tomato sauce, making each bite flavorful and satisfying. This dish is perfect for lunch or dinner when you need something light yet fulfilling.

Keto Beef Short Ribs with Italian Herb Butter

This recipe for Keto Beef Short Ribs with Italian Herb Butter is an incredibly decadent yet low-carb dish. The short ribs are first seared and slow-cooked to perfection, and then topped with a rich, flavorful herb butter made with Italian herbs and garlic. It’s a luxurious, keto-friendly option for a satisfying lunch.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tbsp garlic, minced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the beef broth and tomato paste. Stir to combine and bring to a simmer.
4. Add the rosemary, thyme, and garlic, stirring to incorporate. Return the short ribs to the skillet and cover.
5. Place the skillet in the oven and cook for 2.5-3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
6. While the ribs cook, prepare the herb butter. In a small bowl, combine the butter with rosemary, thyme, and garlic. Mix until smooth.
7. Once the ribs are done, remove from the oven and let them rest for 5-10 minutes. Top each rib with a generous spoonful of Italian herb butter.

The combination of slow-cooked beef short ribs with the Italian herb butter elevates this dish to a whole new level of richness and flavor. The butter adds a creamy, aromatic finish to the tender, flavorful meat. This recipe is perfect for anyone seeking a keto lunch that’s both indulgent and nourishing, packed with robust Italian flavors. Pair with a side of sautéed greens for a balanced, low-carb meal.

Slow-Cooked Italian Beef Short Ribs with Garlic Parmesan Cream Sauce

For a creamy, indulgent twist on traditional beef short ribs, this recipe features a slow-cooked beef short rib braised in a savory tomato sauce, finished off with a luxurious garlic parmesan cream sauce. The richness of the cream sauce contrasts beautifully with the tender, flavorful beef, making it a standout low-carb, keto-friendly dish.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 3 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef short ribs on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
3. In the same pot, add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning. Stir to combine and bring the mixture to a simmer.
4. Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover and transfer to the oven. Braise for 2.5-3 hours or until the meat is fork-tender.
5. In the last 10 minutes of cooking, prepare the garlic parmesan cream sauce. In a small saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan and cook for 2-3 minutes, until the sauce thickens. Season with salt and pepper.
7. Once the ribs are done, remove from the oven and spoon the garlic parmesan cream sauce over the short ribs. Garnish with fresh parsley before serving.

The garlic parmesan cream sauce adds a rich, velvety finish to the beef short ribs, taking this dish to the next level of comfort. The slow-cooked short ribs are perfectly tender, and the creamy sauce is a fantastic low-carb option to complement the beef. This dish is perfect for a cozy lunch or dinner and will leave you feeling fully satisfied without the carbs.

Italian Keto Short Ribs with Pesto Zucchini Noodles

This dish brings together two classic Italian flavors—rich beef short ribs and fresh pesto—in a keto-friendly twist. The short ribs are braised in a savory tomato sauce, then served on top of zucchini noodles tossed in a vibrant basil pesto. This recipe combines bold flavors with healthy low-carb ingredients for an unforgettable meal.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 2 zucchinis, spiralized into noodles
• ¼ cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. In the same pot, add the crushed tomatoes, beef broth, tomato paste, and Italian seasoning. Stir and bring the mixture to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2.5-3 hours, or until the meat is fork-tender.
5. About 10 minutes before the ribs are done, sauté the zucchini noodles in a pan with a little olive oil for 2-3 minutes until just tender. Season with salt and pepper.
6. Toss the zucchini noodles in the pesto sauce until well-coated.
7. Serve the beef short ribs over the pesto zucchini noodles, spooning some of the braising sauce over the top. Garnish with fresh basil.

The combination of tender, slow-cooked short ribs with fresh pesto zucchini noodles is a winning keto dish that brings out the best of both flavors. The rich beef pairs wonderfully with the fresh, herbaceous pesto, creating a satisfying and low-carb meal. This dish makes for a fantastic lunch or dinner when you’re craving something hearty but healthy.

Grilled Italian Beef Short Ribs with Roasted Bell Pepper Sauce

This Italian-inspired dish features beef short ribs grilled to perfection and paired with a smoky roasted bell pepper sauce. The beef is seasoned with Italian herbs and grilled until beautifully charred, while the bell pepper sauce adds a touch of sweetness and smokiness, all while keeping the meal keto-friendly and low in carbs.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 tbsp dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• 2 red bell peppers, roasted and peeled
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for the sauce)
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium-high heat. Rub the short ribs with olive oil, Italian herbs, salt, and pepper.
2. Grill the short ribs for about 4-5 minutes per side, until the ribs are nicely charred and cooked to your desired level of doneness.
3. While the ribs are grilling, prepare the roasted bell pepper sauce. In a blender, combine the roasted red bell peppers, onion, garlic, balsamic vinegar, and olive oil. Blend until smooth.
4. Pour the sauce into a saucepan and heat over medium-low heat for 5-6 minutes, until it’s warmed through and slightly thickened.
5. Once the ribs are done, plate them and spoon the roasted bell pepper sauce over the top. Garnish with fresh parsley.

The smoky, sweet bell pepper sauce brings a delicious contrast to the rich, savory beef short ribs. Grilling the ribs adds a wonderful char, which enhances the overall flavor. This dish is a perfect option for a keto-friendly lunch that feels indulgent yet healthy, and the roasted bell pepper sauce provides a depth of flavor that complements the beef beautifully.

Italian Keto Beef Short Ribs with Spinach and Ricotta Stuffed Mushrooms

For a creative and satisfying low-carb lunch, this recipe pairs tender beef short ribs with spinach and ricotta-stuffed mushrooms. The short ribs are braised in a savory Italian tomato sauce, while the mushrooms are filled with a creamy, cheesy spinach mixture. This combination delivers both a rich, flavorful beef dish and a light, nutritious side.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 8 large mushroom caps, stems removed
• 1 cup fresh spinach, chopped
• ½ cup ricotta cheese
• 1 tbsp grated Parmesan cheese
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. In the same pot, add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning. Stir and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2.5-3 hours or until the meat is tender and falling off the bone.
5. While the ribs are braising, prepare the stuffed mushrooms. In a skillet, sauté the chopped spinach with a bit of olive oil until wilted, about 2-3 minutes. Remove from heat and stir in ricotta, Parmesan, and minced garlic. Season with salt and pepper.
6. Fill each mushroom cap with the spinach-ricotta mixture and place them on a baking sheet. Bake in the oven for 15 minutes, or until the mushrooms are tender and the filling is golden.
7. Serve the beef short ribs with the stuffed mushrooms on the side, garnished with fresh basil.

This recipe beautifully combines the richness of slow-cooked beef with the lightness of spinach and ricotta-stuffed mushrooms. The stuffed mushrooms serve as a delicious, low-carb side dish that complements the beef perfectly. It’s a great way to enjoy an indulgent meal that stays within your keto and low-carb goals while offering a variety of textures and flavors.

Keto Italian Beef Short Ribs with Roasted Cauliflower and Parmesan

A savory, hearty meal that fits your keto lifestyle, this recipe pairs slow-cooked Italian beef short ribs with roasted cauliflower topped with Parmesan cheese. The cauliflower’s slightly crispy texture complements the tender, juicy short ribs, creating a satisfying and delicious low-carb lunch.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 2 cups crushed tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp tomato paste
• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil (for cauliflower)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove from the pot and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the same pot. Stir and bring the mixture to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours or until the meat is tender and easily falls off the bone.
5. While the ribs are braising, prepare the roasted cauliflower. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.
6. Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden and crispy around the edges. Once out of the oven, sprinkle with Parmesan cheese.
7. Serve the beef short ribs with the roasted cauliflower on the side, garnished with fresh parsley.

The slow-braised short ribs are the perfect centerpiece for this meal, packed with deep, savory Italian flavors. The roasted cauliflower provides a crispy, cheesy contrast that complements the beef wonderfully. This dish is not only filling but also aligns perfectly with a keto diet, offering a great combination of protein and low-carb vegetables for a satisfying lunch or dinner.

Italian Keto Beef Short Ribs with Lemon Garlic Asparagus

This dish takes the richness of Italian-style beef short ribs and balances it with the freshness of lemon garlic asparagus. The beef is slow-braised in a flavorful tomato-based sauce, while the asparagus is sautéed with garlic and brightened with lemon zest, making it a delicious low-carb, keto-friendly meal that combines savory and fresh flavors.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil (for asparagus)
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir and bring the mixture to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2.5-3 hours, or until the ribs are tender and the meat easily falls off the bone.
5. While the ribs are braising, prepare the asparagus. Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
6. Add the asparagus and sauté for 5-7 minutes, or until tender. Season with salt, pepper, and lemon zest.
7. Serve the beef short ribs with the lemon garlic asparagus on the side, garnished with fresh parsley.

The richness of the braised beef short ribs pairs beautifully with the bright, zesty flavor of the lemon garlic asparagus. This keto-friendly meal offers a satisfying balance of savory and fresh, with the asparagus providing a light yet flavorful accompaniment to the beef. This dish is perfect for a low-carb lunch or dinner when you’re craving something both indulgent and healthy.

Keto Italian Beef Short Ribs with Sautéed Spinach and Sun-Dried Tomatoes

This keto-friendly dish combines rich, slow-braised beef short ribs with a light and flavorful side of sautéed spinach and sun-dried tomatoes. The short ribs are cooked in a robust tomato-based sauce, and the spinach provides a nutrient-packed, low-carb complement with a touch of sweetness from the sun-dried tomatoes. This combination offers a satisfying, savory meal perfect for a healthy, low-carb lunch or dinner.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 3 cups fresh spinach, chopped
• ¼ cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil (for spinach)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the same pot. Stir to combine and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Cook for 2.5-3 hours, or until the ribs are tender and the meat falls off the bone.
5. In a separate skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
6. Stir in the sun-dried tomatoes and cook for an additional 2 minutes. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
7. Serve the beef short ribs with the sautéed spinach and sun-dried tomatoes on the side, garnished with fresh basil.

The slow-cooked beef short ribs are tender and flavorful, absorbing all the savory depth of the tomato-based sauce. The sautéed spinach and sun-dried tomatoes add a vibrant, low-carb side that’s both rich in nutrients and light in texture. This meal is perfect for those following a keto diet, as it combines the richness of beef with the freshness of greens for a well-rounded lunch or dinner.

Keto Beef Short Ribs with Italian Caprese Salad

For a fresh and light accompaniment to your slow-braised beef short ribs, this Italian Caprese Salad adds a burst of flavor. The beef is tender and flavorful, while the salad features juicy tomatoes, creamy mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar. This dish offers a delightful balance of hearty and refreshing elements, making it an excellent keto-friendly option for lunch or dinner.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 2 medium tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• ¼ cup fresh basil leaves
• 2 tbsp olive oil (for salad)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours, or until the ribs are tender and the meat falls off the bone.
5. While the ribs are cooking, prepare the Caprese salad. On a plate, alternate slices of tomato and mozzarella, then arrange fresh basil leaves between them.
6. Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste.
7. Serve the beef short ribs with the Caprese salad on the side.

The beef short ribs are rich and flavorful, making for a filling, hearty meal, while the Caprese salad provides a refreshing, light side. The combination of creamy mozzarella, juicy tomatoes, and fragrant basil pairs beautifully with the savory beef, creating a satisfying and balanced keto meal. This dish is perfect when you’re looking for a low-carb lunch or dinner with vibrant, fresh flavors.

Keto Italian Beef Short Ribs with Garlic Roasted Broccoli

This recipe brings together the richness of slow-braised beef short ribs with the crisp, garlicky flavor of roasted broccoli. The short ribs are braised in a savory tomato sauce with Italian herbs, while the broccoli is roasted with garlic, olive oil, and lemon zest. The result is a delicious low-carb, keto meal that combines deep, hearty flavors with a light, nutrient-packed side.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 2 cups broccoli florets
• 2 tbsp olive oil (for broccoli)
• 3 garlic cloves, minced (for broccoli)
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir to combine and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours, or until the meat is tender and easily falls off the bone.
5. While the ribs are braising, prepare the roasted broccoli. Toss the broccoli florets with olive oil, minced garlic, lemon zest, salt, and pepper.
6. Spread the broccoli on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the edges are crispy and golden.
7. Serve the beef short ribs with the roasted garlic broccoli on the side, garnished with fresh parsley.

The slow-cooked beef short ribs are the star of this dish, with a tender, juicy texture that pairs wonderfully with the savory, herb-infused tomato sauce. The roasted broccoli, with its garlicky flavor and crispy texture, makes for the perfect low-carb side that complements the richness of the beef. This meal is perfect for a keto lunch or dinner, providing the perfect balance of hearty and fresh ingredients.

Keto Italian Beef Short Ribs with Grilled Zucchini and Ricotta

his keto-friendly meal combines the richness of slow-cooked Italian beef short ribs with the lightness of grilled zucchini and creamy ricotta. The beef is braised in a savory tomato sauce with Italian herbs, while the zucchini is grilled to perfection and topped with a dollop of creamy ricotta. This combination creates a fulfilling and flavorful low-carb dish that’s perfect for a hearty lunch or dinner.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 2 medium zucchinis, sliced lengthwise
• 1 tbsp olive oil (for zucchini)
• ½ cup ricotta cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the short ribs and set them aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir to combine and bring the mixture to a simmer.
4. Return the beef short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours, or until the ribs are tender and the meat is falling off the bone.
5. While the ribs are cooking, prepare the grilled zucchini. Preheat a grill or grill pan over medium heat. Brush the zucchini slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
6. Once the zucchini is grilled, plate the short ribs alongside the zucchini slices. Top each zucchini slice with a spoonful of ricotta cheese.
7. Garnish with fresh basil before serving.

The richness of the slow-cooked short ribs is perfectly complemented by the grilled zucchini, which provides a light yet savory contrast. The creamy ricotta adds a luxurious touch to the zucchini, making it an ideal side dish for this keto meal. This dish is a great balance of indulgent and fresh, perfect for a low-carb lunch or dinner.

Keto Italian Beef Short Ribs with Roasted Brussels Sprouts and Bacon

or a hearty and flavorful keto meal, this recipe combines slow-braised Italian beef short ribs with roasted Brussels sprouts and crispy bacon. The beef is tender and infused with the deep flavors of Italian herbs, while the Brussels sprouts are roasted with bacon for added richness. This low-carb dish is both satisfying and packed with nutrients, making it an excellent choice for lunch or dinner.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 2 cups Brussels sprouts, halved
• 4 slices bacon, chopped
• 1 tbsp olive oil (for Brussels sprouts)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove from the pot and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours, or until the meat is tender and falling off the bone.
5. While the ribs are cooking, prepare the Brussels sprouts. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, or until golden brown and crispy.
6. In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside.
7. Once the Brussels sprouts are roasted, toss them with the crispy bacon. Serve the beef short ribs alongside the roasted Brussels sprouts and garnish with fresh parsley.

The beef short ribs are full of flavor and tenderness, while the roasted Brussels sprouts and bacon add a savory, crispy side that perfectly complements the rich beef. This keto-friendly meal is both satisfying and packed with nutrients, making it an excellent choice for a low-carb lunch or dinner that’s sure to please.

Keto Italian Beef Short Ribs with Avocado Cucumber Salad

For a fresh and light side to accompany the rich Italian beef short ribs, this keto-friendly avocado cucumber salad is the perfect choice. The beef is slow-braised in a flavorful tomato-based sauce with Italian seasoning, while the salad offers a refreshing contrast with creamy avocado, crisp cucumber, and a tangy lemon dressing. This combination of hearty beef and refreshing salad is ideal for a low-carb, satisfying meal.

Ingredients:

• 4 beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 large cucumber, sliced
• 1 ripe avocado, diced
• 2 tbsp olive oil (for salad)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
3. Add the beef broth, crushed tomatoes, tomato paste, and Italian seasoning to the pot. Stir to combine and bring to a simmer.
4. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5-3 hours, or until the ribs are tender and the meat is falling off the bone.
5. While the beef is cooking, prepare the avocado cucumber salad. In a large bowl, combine the sliced cucumber, diced avocado, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
6. Serve the beef short ribs with the avocado cucumber salad on the side, garnished with fresh cilantro.

The slow-braised short ribs are perfectly tender and savory, and the avocado cucumber salad offers a refreshing, creamy contrast that balances the richness of the beef. The light, tangy dressing adds an extra layer of flavor, making this dish a well-rounded, keto-friendly meal. It’s a great choice for a low-carb lunch or dinner that’s both satisfying and healthy.

Note: More recipes are coming soon