Beef short ribs with soy and ginger
Most versions of this are built on a sweet glaze, which is where the carbs go. Reducing the braising liquid at the end does the same job — thick, dark and glossy, out of the beef rather than out of a jar.
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Ingredients
For the whole dish · serves 2
- Beef short ribs1½ lb
- Soy sauce2 fl oz
- Beef stock14 fl oz
- Fresh ginger1 oz
- Garlic cloves4
- Scallions4
- Rice vinegar1½ tbsp
- Sesame oil2 tsp
- Sea saltto taste
Served with
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+5g net · 82 kcal · 10 min · together 10g net, 657 kcal
Method
6 steps · 180 minutes
- Brown the ribs on every side in a dry heavy pan. They carry enough fat to fry themselves once the first side has caught.
- Pour off all but a spoonful of the rendered fat, then cook the ginger and garlic in what is left for a minute.
- Add the stock, soy and vinegar, bring it to a bare simmer, and put the lid on.
- Two and a half hours in a low oven, turning the ribs once halfway through.
- Lift the ribs out and reduce the braising liquid by half in an open pan. This is the step that replaces the sugar, and skipping it leaves you with soup.
- Spoon it back over, scatter the scallions on raw for the bite, and add the sesame oil off the heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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