Braised Mushroom Short Ribs


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Braised Mushroom Short Ribs

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This cozy, rich dish from Charlotte Smythe’s One-Pot Keto Cooking Cookbook is easy to prepare and to love. When we made it, we added a teaspoon of salt to the onion and garlic. Since there is virtually no salt elsewhere in the recipe, we felt it really helped up the flavors. We also covered the pot during cooking, which was mistakenly omitted from the recipe but included in this version.

Strict ketonians should note that this recipe calls for an onion. While it works for the macros, it is still an ingredient often avoided by strict keto dieters.

Here’s what cookbook author Charlotte says about this recipe: “Whenever I think of braised short ribs, I always think elegance and class. But I guess that feeling comes with any great cut of beef, right? Am I alone here? Anyway, as elegant as this dish may seem, it is also extremely easy to put together. The rich and beefy flavor of the short ribs paired with the earthiness of the mushrooms is the combination you didn’t know you needed in your life.”

[Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe, Page Street Publishing Co. 2020. Photo credit: Charlotte Smythe]

Course Main Course, Dinner
Cuisine American, Gluten-Free
Servings 4


  • 1/2 oz dried porcini mushrooms
  • 2 lbs bone-in beef short ribs
  • sea salt and black pepper
  • 2 tbsp (26 g) organic grass-fed ghee
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp (16 g) tomato paste
  • 2 cups unsalted beef broth
  • 8 oz portobello mushrooms
  • 1 bay leaf


  • Preheat the oven to 350°F (175°C, or gas mark 4).
  • Soak the porcini mushrooms in warm water for about 15 to 20 minutes. Save about 1⁄3 cup (80 ml) of the water from the mushrooms and discard the rest. Use your hands to squeeze the excess liquid out of the rehydrated mushrooms, cut the larger pieces into two and set them aside.
  • Pat the short ribs dry and season with salt and pepper on both sides.
  • Heat the ghee in a large Dutch oven over medium-high heat and sear the ribs for 3 to 5 minutes on all sides. Remove the ribs from the pan and set them aside. Add the onion and garlic [and salt, as we mention above, if desired] and sauté for about 3 to 5 minutes. Add the tomato paste to the pot. Stir and cook for 1 to 2 minutes. Deglaze the pan by adding the broth along with the liquid you saved from the mushrooms. Stir and lift up all the brown bits from the bottom of the pan.
  • Return the ribs to the pot and nestle them in the sauce along with the porcini and portobello mushrooms and bay leaf. Stir all the ingredients to combine and transfer the pot to the oven. Cover and cook for 2 hours, or until the ribs are tender and falling off the bone, stirring about halfway through cooking. Remove the ribs from the oven and skim off any extra fat from the top of the sauce.
  • Discard the bay leaf and transfer the ribs to a serving dish. Season the sauce with salt and pepper to taste. Allow the ribs to cool for about 5 minutes and serve with the sauce.

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