Zero-Carb Carnivore | Slow Cooker Short Ribs. Succulent, tender and flavoursome.
It’s easy to chuck ribs on a barbeque. And there’s no denying that nothing beats that intoxicating aroma and chargrilled taste. But if you love your meat to fall off the bone, slow-cooking is the way to go.
With or without a slow-cooker, you just need to keep an eye on the liquid from time to time. An effortless recipe suitable for keto, low-carb, ketovore and carnivore.
How to Make Zero-Carb Carnivore | Slow Cooker Short Ribs
In my usual Italian-cooking style, red wine is a must here. Not ‘carnivore’ per se, but remember that alcohol evaporates, leaving incredible depth of flavour. Any red wine will do, but ensure that it’s a dry type, not a sweet variety.
You will also notice that I tend to use a little extra virgin olive oil, alongside butter or ghee or tallow. It’s to stop the meat from sticking to the bottom of the pan, since I use stainless steel rather than non-stick. Again, I know extra virgin olive oil is not ‘carnivore’, but it contains no plant anti-nutrients, so I’m fine with it. Omit if you prefer.
If you don’t have a slow cooker, brown the ribs, add liquids plus salt and pepper, cover with lid, set your hob to the lowest heat setting and start your timer. You want to simmer very gently for 8 hours, watching the liquid from time to time and topping up with water if necessary. In the last hour, remove the lid to allow excess liquid to evaporate (if applicable).
With my Ninja Multi Cooker, I select Sear/Sautée mode -High, to brown the meat. Then I switch to Slow Cooker mode -High, after adding all ingredients. After 6 hours, I flip them over, check the liquid level and continue to cook. With 30 minutes left on the timer, I open the lid, switch to Sear/Sautée mode -Low, and let the remaining liquid reduce until there’s just enough to drizzle over the ribs after plating.
That’s it. Good time management essential. The rest is a cinch.
Enjoy!
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Zero-Carb Carnivore | Slow Cooker Short Ribs
Equipment
Ingredients
- 1 Kg beef short ribs 2 large meaty pieces
- 40 g butter or ghee or tallow
- 20 g extra virgin olive oil - omit if you prefer (U.S. option HERE)
- 150 ml dry red wine
- ½ beef stock cube - crumbed (U.S. option HERE)
- ¼ tsp white pepper
- 1 tsp fine himalayan pink salt (U.S. option HERE)
Instructions
- using a Ninja Foodi Multi Cooker, select Sear/Sautée mode - High, to heat fats, then add meat and brown all sides.40 g butter, 20 g extra virgin olive oil, 1 Kg beef short ribs
- pour in the wine and turn off sear/sautée mode.150 ml dry red wine
- heat 200ml water, add seasoning and crumbed stock cube, stir to dissolve, then pour over the ribs.½ beef stock cube, ¼ tsp white pepper, 1 tsp fine himalayan pink salt
- enable Slow Cook - High, 8 hours.
- after 6 hours, turn the meat over and continue to cook.
- 30 minutes before the end of cooking time, open the lid and change to Sear/Sautée mode - Low 2 or 3, to simmer and reduce the liquids.
Notes
Nutrition
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I just read this recipe….I am drooling! Drooling, I say!
I do not have to prepare it to know this is a number one gourmet recipe!
I bet you inhaled its delicious goodness!
Where is your Michelin Star?
Regards,
Gladys🇨🇦Toronto
Oh Gladys, I salivate as I serve them. One of my top-5 feasts!
And thank you for the accolade – I’m not that good, I just experiment and practice a lot 🙂