Good Low-Carb Slow-Cooked Short Ribs

There’s something deeply satisfying about the aroma of slow-cooked meat permeating the house on a chilly Sunday afternoon. I remember one particularly blustery winter day, years ago, when my grandmother was visiting. She wasn’t much of a cook herself, but she had an uncanny knack for appreciating the simple joys of a well-prepared meal. I had a batch of short ribs simmering away in the slow cooker, and the rich, savory scent filled the air as we sat by the fire, reading and chatting. The look of pure contentment on her face as she savored each tender bite is a memory I cherish – a testament to the power of food to bring people together and create lasting moments.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-9 hours
• Total Time: 8 hours 15 minutes – 9 hours 15 minutes
• Servings: 5
• Yield: 5 servings
• Dietary Type: Low-Carb

Ingredients

• 1 (8 ounce) can tomato sauce
• ¾ cup water
• 2 tablespoons wine vinegar or cider vinegar
• 4 tablespoons soy sauce
• 2 teaspoons Splenda sugar substitute
• 3-4 lbs short rib of beef
• 1 large onion

Equipment Needed

• Slow Cooker

Instructions

1. In a bowl, thoroughly mix together the tomato sauce, water, vinegar, soy sauce, and Splenda. Make sure the Splenda is fully dissolved. This creates the base for a rich and tangy sauce that perfectly complements the beef.

2. Place the short ribs in the slow cooker. Don’t worry if the ribs are frozen! This recipe works perfectly fine with frozen short ribs. It’s one of the great advantages of slow cooking – convenience!

3. Slice the onion into rings or half-moons. Spread the sliced onion on top of the ribs in the slow cooker. The onion will caramelize beautifully during the long cooking process, adding sweetness and depth of flavor to the sauce.

4. Pour the tomato sauce mixture over the onion and ribs. Ensure the ribs are mostly submerged in the sauce.

5. Set the slow cooker on Low and cook for 8-9 hours. If you started with thawed ribs, reduce the cooking time by about 1 hour. The ribs are ready when they are incredibly tender and easily fall off the bone. The cooking time can vary slightly depending on your slow cooker, so it’s best to check for doneness towards the end of the cooking time.

Expert Tips & Tricks

• Browning the Ribs (Optional): For an even deeper, richer flavor, consider browning the short ribs in a skillet with a little oil before adding them to the slow cooker. This caramelization step adds complexity to the final dish.
• Degreasing the Sauce: After cooking, you may want to skim off any excess fat from the surface of the sauce. A fat separator works well for this, or you can carefully spoon off the fat with a ladle.
• Thickening the Sauce: If you prefer a thicker sauce, you can remove the ribs after cooking and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
• Adjusting the Sweetness: Taste the sauce after cooking and adjust the sweetness if needed. A touch more Splenda or your preferred low-carb sweetener can balance the acidity of the tomato sauce and vinegar.
• Don’t Peek! Resist the urge to lift the lid of the slow cooker too often during cooking. Each time you lift the lid, you release heat and moisture, which can extend the cooking time.

Serving & Storage Suggestions

Serve these low-carb slow-cooked short ribs hot, spooning the rich sauce generously over the ribs. They are fantastic served with cauliflower mash, roasted vegetables (like broccoli or green beans), or a simple side salad. For a complete low-carb meal, consider pairing them with shirataki noodles or zucchini noodles.

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the ribs in individual portions for up to 2-3 months. To reheat, thaw the ribs overnight in the refrigerator and then gently reheat them in a saucepan over low heat, or in the microwave. You can also reheat them in the slow cooker on low heat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1091.8 kcal	N/A
Calories from Fat	888 g	81%
Total Fat	98.8 g	151%
Saturated Fat	42.9 g	214%
Cholesterol	206.8 mg	68%
Sodium	1178.9 mg	49%
Total Carbohydrate	7.2 g	2%
Dietary Fiber	1.2 g	4%
Sugars	3.5 g	13%
Protein	41.6 g	83%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture for a little kick.
• Herb Infusion: Incorporate fresh herbs like rosemary, thyme, or bay leaves into the slow cooker for added flavor. Remove the herbs before serving.
• Vinegar Variety: Experiment with different vinegars, such as balsamic vinegar or apple cider vinegar, for a unique flavor profile.
• Vegetable Boost: Add other vegetables to the slow cooker, such as carrots, celery, or bell peppers, for a heartier and more nutritious meal.
• Soy Sauce Alternative: If you’re sensitive to soy, you can substitute coconut aminos for soy sauce. Coconut aminos have a slightly sweeter flavor, so you may want to adjust the amount of Splenda accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in chuck roast instead of short ribs?
A: Yes, you can! Bone-in chuck roast is a great alternative. The cooking time will remain the same, but make sure the chuck roast is very tender and easily shreds before serving.

Q: Is it necessary to use Splenda? Can I use another sweetener?
A: Splenda adds a touch of sweetness to balance the tanginess of the sauce, but you can use any low-carb sweetener you prefer. Erythritol or monk fruit sweetener are good options. Adjust the amount to your taste.

Q: Can I cook this on High in the slow cooker to speed up the process?
A: While you can cook this on High, the short ribs will be more tender and flavorful if cooked on Low for the longer recommended time. If you cook on High, reduce the cooking time to 4-5 hours and check for doneness frequently.

Q: What can I serve with these short ribs if I’m not following a low-carb diet?
A: If you aren’t concerned about carbs, serve these ribs with mashed potatoes, rice, polenta, or crusty bread to soak up the delicious sauce.

Q: Can I make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Sear the short ribs first, then add all the ingredients to the Instant Pot. Cook on high pressure for 45-50 minutes, followed by a natural pressure release of 15 minutes.

Final Thoughts

I truly hope you’ll give these Good Low-Carb Slow-Cooked Short Ribs a try. The combination of tender, fall-off-the-bone beef and the flavorful, tangy sauce is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to make the recipe your own. And be sure to let me know what you think! What wine did you pair it with? What low-carb side dish did you choose? I love hearing your feedback and seeing your culinary creations. Enjoy!