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Keto Asian Slow-Cooker Short Ribs

Keto Asian Slow-Cooker Short Ribs
Ingredients
- 6 pounds (2.7 kg) beef short ribs
- 3 tablespoons (45 ml) oil
- 1 stalk celery, chopped
- 1/4 cup (30 g) shredded carrot
- 1/2 cup (80 g) chopped onion
- 2 tablespoons (12 g) grated ginger
- 6 teaspoons Chinese black bean sauce
- 3 teaspoons chili garlic paste
- 3 cloves garlic, crushed
- 1/4 cup (60 ml) soy sauce
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef broth
- 1 teaspoon five-spice powder
- 1 tablespoon (1.5 g) Splenda guar or xanthan
Method
- In a big, heavy skillet, brown the ribs all over in the oil
- Transfer the ribs to a slow cooker
- Add the celery, carrot, and onion to the skillet and saute over medium-high heat until they soften and start to brown
- Stir in the ginger, black bean sauce, chili garlic paste, and garlic and saute for another couple of minutes
- Now stir in the soy sauce, wine, broth, five-spice powder, and Splenda
- Pour the mixture over the ribs
- Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours
- When the times up, transfer the ribs to a platter and scoop the vegetables into a blender with a slotted spoon
- Add 2 cups (480 ml) of the liquid and run the blender until the vegetables are pureed
- Thicken the sauce to heavy cream consistency with guar or xanthan and serve the sauce with the ribs
Makes 12 servings
- Each with 3 carbohydrate, trace dietary fiber, 3 g usable carbs
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