We used our Ninja Foodie to make the shirt ribs but also posted a video that uses a heavy ceramic pot and standard oven to slow cook the short ribs. What makes this dish one of our favorites is that it can be made ahead a few days in advance and reheats beautifully! Simply store the spare ribs seperate from the broth and mirepoix and refrigerate.


  • Short ribs bone in
  • 1/2 diced onion or shallot
  • 4 celery stalks diced
  • 2 diced carrots
  • Fresh Herbs Thyme
  • 1/4 cup Red Wine
  • Beef stock low sodium or beef broth
  • 2 Tablespoon Butter
  • Salt and Pepper to taste


Preheat Ninja Foodie to the Saute setting on HI temp. While it is heating up prepare the short ribs and veg

Dice the onion, celery and carrots and peel the garlic.

Dry short ribs on paper towels. Then massage with salt and pepper on both sides. If you have rosemary salt, even better!

Once the Foodie has come to temp add about 2 TBSP Avocado oil or preferred fat. Once heated sear each side of the ribs for 90 seconds.

After 90 seconds turn the rib to an uncooked side and repeat this every 90s seconds until all sides including the ends have a nice sear on them.

Once all sides of the ribs are seared remove from the pan and set on aluminum foil while you cook the veggies.

In the pan you cooked the short ribs add 2 TBSP butter. When. It starts to froth add garlic, onions, carrots and celery. Sautee for about 5 minutes and stir to prevent any burning.

After about 5 mins add red wine and let it reduce (about 3 minutes). Then add back the short ribs bone side down.

Add the beef broth until it covers about ribs about 3/4 of the way up. Top with fresh herbs such as Thyme. Cover with the pressure cooker lid. Turn the Foodie knob to the pressure cooker setting, HI Pressure for 45 minutes with the pressure cooker whistle on the SEAL position.

Note: The 45 minute timer begins once the Foodie develops the right amount of pressure. It can take about 10-15 mins before the 45 minute countdown timer begins.

After the 45 min alarm goes off carefully position the pressure cooker whistle to VENT and allow the pressure to release fully before opening the lid.

Note: The Ninja Foodie has a safety feature to prevent the lid from being opened until all the pressure is released

Remove the cooked meat and place into foil to keep warm and moist

If you are making this ahead but intend to consume in the next few days jump to the section called Make Ahead Method. Do not reduce broth if you are making ahead.

If you plan to eat the dish same day, keep reading. You can enjoy at this point as a stew or further reduce the broth down to a sauce. Use the Foodie sear setting on medium to reduce the broth down to a sauce.

Seen below served the same day as cooking with cauliflower mash .

Goes Great with Garlic Mashed Cauliflower or Cauliower Rice. See recipe below.

Make Ahead Method

If you want to make this dish in advance simply follow all the instructions above to make the dish buy do not reduce the broth down yet.

Instead, store the broth, mirepoix veggies and sh? 32gort ribs each in their own container and refrigerate.

Strain the veggies out of the broth and place the mirepoix in a container. Add a few ice cubed to the broth to help the fat float to the top. Place the short ribs in the container. Store in the fridge for up to a week and reheat has described below.

Make the short ribs ahead and sepearte into containers

When ready pull your 3 containers out of the fridge and heat a large pan to medium heat to reduce the broth down to a sauce for the ribs.

Remove solid fat from the top of the broth and reserve if you like to cook with fat.

Add broth to a medium/large pan over medium heat to reduce it down.

While the broth is reducing to a sauce you can prepare cauliflower mash or rice. Keep stirring the sauce every few minutes until it thickens. When you run a spatula down the center of the pan the sauce will resit and take time to slowly come back together (about 20 minutes). Then reduce heat to low.

Add back the short ribs to the pan and spoon the sauce all over. Cover with a lid and allow ribs to reheat in the sauce on low heat for 15 minutes. Use a meat thermometer to ensure the internal temp is hot.

Prepare the Gremolata and cauliflower mash while you wait for the short ribs to heat up.


  • Zest of one lemon
  • 2 cloves minced/pressed Garlic
  • Parsley chopped
  • Avocado Oil
  • Salt and pepper to taste

Plate the meal as follows

  1. Cauliower mash (bottom layer)
  2. Mirepoix
  3. Short ribs
  4. Sauce
  5. Gremolata

Recipe for Mashed Cauliflower

Make this recipe in the oven YouTube video

If you dont have either check out Ethan’s video which demonstrates how to make this recipe for red wine braised short ribs using a heavy ceramic pot and a standard oven.

Recipe by Ethan Chlebowski Source https://www.ethanchlebowski.com/cooking-techniques-recipes/red-wine-braised-short-ribs-1

Ethan also demonstrates how to separate in containers the short ribs, broth, and veg and how to bring them back together after reducing the broth to a sauce.

Note: Ethan uses polenta which is high carb and not keto. Instead we substitute the polenta for Cauliflower mash or cauliflower rice for a low carb alternative. Follow the method he uses to reheat and reduce the sauce and elevate it to a new level.

This recipe used polenta which is not low carb. I substitute with cauliflower mash instead.
Categories: FoodRecipes


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