American · Dinner
Smoked Beef Short Ribs (Keto)
Bone-in beef short ribs rubbed with salt, pepper, garlic and smoked paprika, then smoked low and slow over indirect heat until the fat renders and the meat pulls from the bone. Finished with a butter mop and served with a mustard-cream cabbage slaw and sugar-free chimichurri.
$15
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
830Calories
54.1gProtein
66.8gFat
3.1gCarbs
1.4gSugar
1.2gFiber
1548mgSodium
229mgChol
29.1gSat Fat
425mgPotassium
48mgCalcium
3.2mgIron
1.9mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the short ribs dry with paper towel and trim the surface fat cap so smoke can penetrate the meat.
2
Rub
Mix the smoked paprika, black pepper, salt and garlic, then massage over every surface of the ribs until fully coated.
3
Rest
Leave the rubbed ribs uncovered at room temperature 30 minutes to form a tacky pellicle.
4
Smoke
Set a smoker to 250F with a water pan and smoke the ribs bone-side down over indirect heat 6 hours until they probe tender at 203F.
5
Glaze
Brush melted butter over the ribs during the last 20 minutes at 250F until the bark turns glossy and set.
6
Plate
Toss the shredded cabbage with Dijon and apple cider vinegar, slice the ribs, spoon over chimichurri and pile the slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef short ribs
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp coarse black pepper
- 1 tsp1 tsp salt
- 2 clove2 clove garlic
- 2 tbsp28g butter, melted
- 3 1/2 oz100g cabbage
- 2 tbsp30g Dijon mustard
- 2 tbsp30ml apple cider vinegar
- 2 tbsp30g chimichurri, sugar-free
