Slow Cooker Boneless Short Ribs

These slow cooker boneless short ribs are fall-apart tender, rich and meaty, and coated in a smoky sugar free barbecue sauce. With only five ingredients and about 3g net carbs per serving, they're an easy keto dinner that tastes like you fussed all day.

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If you're at home all day like me, you'll know the one downside of the slow cooker: smelling these short ribs cook for hours is borderline torture! It never stops me making them, though. You brown the beef, stir together a quick sauce, and the slow cooker (or Instant Pot) does the rest. Each serving has about 43g of protein, so it's a filling, satisfying meal.

Key Ingredients & Substitutions

• Boneless beef short ribs. This is the star of the dish. Boneless short ribs are usually cut from the chuck, the same well-marbled shoulder area that gives you pot roast, so they're full of fat and connective tissue that melts into tenderness after a long, slow cook. Look for thick pieces with good marbling. If you can't find them, a chuck roast cut into large chunks is the best swap. Bone-in short ribs work too; use about 3 pounds and add an hour on LOW.
• Sugar free barbecue sauce. Regular barbecue sauce is loaded with sugar, so use a sugar free one. I really like the G Hughes sugar free BBQ sauces, which come in several flavors, or you can make your own smoky barbecue sauce.
• Low carb ketchup. Ketchup adds body and a little tang to the sauce. G Hughes makes a good sugar free one, and here are 10 low carb ketchup ideas if you'd like other options.
• Liquid smoke. Just a teaspoon gives the ribs a smoky, just-off-the-grill flavor. I use Colgin liquid smoke. Swap it for 1 teaspoon of smoked paprika if you don't have any.
• Olive oil, salt and pepper. A tablespoon of olive or avocado oil helps the beef brown well in the skillet, and a good seasoning of salt and pepper before browning makes a big difference to the final flavor.

Slow Cooker and Instant Pot Timing

Boneless short ribs need time to turn tender, and you can get there a few different ways. Whichever you choose, the ribs are ready when a fork slides in easily and the meat pulls apart with very little effort.

• Slow cooker on LOW: 7 to 8 hours. This gives the most tender result and is perfect for cooking while you're at work.
• Slow cooker on HIGH: about 4 hours.
• Instant Pot, pressure cook: brown the ribs on Saute, add ½ cup beef broth to the pot, spoon the sauce on top without stirring, then cook on High Pressure for 45 minutes with a 15-minute natural release. Simmer on Saute for 5 to 10 minutes afterward to thicken the sauce.
• Instant Pot, slow cook setting: set the valve to Venting and use Slow Cook on More for 4 to 5 hours, or on Normal for about 8 hours. The Instant Pot's slow cook function runs a little cooler than a standard slow cooker, so allow the extra time.

For the slow cooker, a 4 to 6 quart model is the right size for 2 pounds of ribs. A programmable model like this Crock-Pot 6-quart slow cooker is handy, since it switches to warm when the time is up.

Helpful Tips

Don't skip the browning. Searing the short ribs in a hot skillet for a few minutes per side builds a deep, savory crust that you can't get from the slow cooker alone. Pat the meat dry first and give the pieces some space in the pan so they brown rather than steam.

Turn the ribs to coat. Once the ribs go into the sauce, turn each piece so it's well coated. The sauce thins out as the beef releases its juices, and everything braises together into a flavorful cooking liquid.

Skim the fat. Short ribs release a fair amount of fat as they cook. Lift the ribs out, let the liquid settle for a minute, then spoon the fat off the top before you serve the sauce. Chilling leftovers makes this even easier, because the fat sets into a layer you can lift right off.

Thicken the sauce if you like. For a glossier sauce, simmer some of the cooking liquid in a small saucepan for 5 to 10 minutes until it reduces. A pinch of xanthan gum whisked in will thicken it quickly without adding carbs.

Resist lifting the lid. Every peek lets heat escape and can add 15 to 20 minutes to the cooking time. Trust the process and check the ribs near the end.

Variations

• Carolina style. Swap the barbecue sauce for keto Carolina mustard BBQ sauce for a tangy, mustardy twist.
• Spicy chipotle. Stir 1 to 2 minced chipotle peppers in adobo into the sauce for smoky heat.
• Garlic and herb. Add 4 smashed garlic cloves and a few sprigs of fresh thyme or rosemary to the slow cooker.
• Asian inspired. Replace the barbecue sauce and ketchup with coconut aminos, grated ginger, garlic and a splash of toasted sesame oil, then top with sliced green onions.
• Shredded beef. Cook on LOW for the full 8 hours, then shred the ribs with two forks right in the sauce for tacos, lettuce wraps or bowls.

Serving Ideas

My favorite way to eat these short ribs is over a big spoonful of smooth cauliflower mash, with a few spoonfuls of the cooking liquid poured over the top and some fresh thyme leaves scattered on. The mash soaks up all that smoky sauce. For an extra-indulgent version, try my cheesy mashed cauliflower.

Add something fresh and crunchy on the side to balance the richness: a crisp green salad, roasted broccoli or green beans, or a bowl of keto sweet and spicy coleslaw.

Shredded short ribs are also great wrapped in a low carb tortilla with salad and a dollop of sour cream, or piled onto cauliflower nachos, low carb enchiladas or tacos.

Storing & Freezing

Let leftover short ribs cool, then store them in an airtight container with some of the sauce for up to 4 days in the fridge. Keeping them in the sauce stops the meat from drying out. Reheat gently in a covered saucepan over medium-low heat, or in the microwave in 1-minute bursts, until hot all the way through. They often taste even better the next day.

Short ribs freeze really well. Pack the cooled ribs and sauce into freezer bags or containers, press out as much air as you can, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop until piping hot. Shredded leftovers freeze well too, so you have a quick filling ready for wraps or nachos.

More Low Carb Slow Cooker and Instant Pot Recipes

If you loved these short ribs, here are a few more recipes you might enjoy:

• Low Carb Carnitas
• Low Carb Lamb Stew
• Keto Slow Cooker Butter Chicken
• Cheesy Mashed Cauliflower

You can also browse all of my low carb slow cooker and Instant Pot recipes.

📖 Recipe

StepAwayFromTheCarbs.com

Slow Cooker Boneless Short Ribs

4.80 from 10 votes

Tender boneless short ribs slow cooked in a smoky sugar free barbecue sauce, with Instant Pot directions too. Just 3g net carbs per serving and perfect over cauliflower mash.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Makes: 4 servings

Net Carbs: 3

Calories: 451

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 lb boneless beef short ribs
• salt and black pepper
• 1 tablespoon olive oil or avocado oil
• ½ cup low carb barbecue sauce
• ¼ cup low carb ketchup
• 1 teaspoon liquid smoke

Equipment

• Colgin Liquid Smoke, Natural Hickory, 4-Ounce
• Instant Pot Duo, 6-QT, Stainless Steel/Black
• Elite Gourmet Slow Cooker, 3-Quart, Silver

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Pat the short ribs dry with paper towels and season them all over with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the short ribs for 2 to 3 minutes per side until deeply browned, working in batches if needed so the pan isn't crowded.
3. In the slow cooker, stir together the barbecue sauce, ketchup and liquid smoke.
4. Add the browned short ribs and turn them to coat in the sauce. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours, until the beef is fork-tender.
5. Lift the short ribs out onto a plate. Skim the fat from the top of the cooking liquid, then spoon a few spoonfuls of the sauce over the ribs and serve.

Nutrition

Calories: 451kcalCarbohydrates: 3gProtein: 43gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0gCholesterol: 134mgSodium: 151mgPotassium: 810mgFiber: 0gSugar: 3gVitamin A: 0IUVitamin C: 0mgCalcium: 18mgIron: 5mgNet Carbs: 3g

Notes

Instant Pot (pressure cooker) method: Brown the ribs on the Saute setting, then add ½ cup beef broth and scrape up the browned bits. Spoon the sauce mixture over the ribs without stirring it in, seal, and cook on High Pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then simmer the sauce on Saute for 5 to 10 minutes to thicken it.

Instant Pot slow cook setting: Use the Slow Cook function on More (high) with the valve set to Venting for about 4 to 5 hours, or on Normal for 8 hours.

The nutrition includes all of the sauce, so it's on the high side; most of the cooking liquid stays in the pot.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.