Description
A delicious and flavorful recipe for Keto Gochugaru Chili Beef Ribs, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds beef short ribs
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon honey or sugar substitute (optional)
- 1 green onion, chopped (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, mix together gochugaru, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub the spice mixture evenly over the beef short ribs, ensuring they are well coated.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side.
- Remove the ribs from the skillet and set aside. In the same skillet, add soy sauce, apple cider vinegar, sesame oil, and honey or sugar substitute (if using). Stir to combine.
- Return the ribs to the skillet, cover with a lid or aluminum foil, and place in the preheated oven. Bake for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Once cooked, remove from the oven and let the ribs rest for 10 minutes. Garnish with chopped green onion before serving.
Notes
- For extra flavor, marinate the ribs in the spice mixture overnight before cooking.
- Serve with a side of sautéed vegetables or a fresh salad to complement the rich flavors of the ribs.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg