In the rolling hills of Chef Marco’s countryside kitchen, where the aroma of hearty meals often wafted through the air, he embarked on a culinary adventure inspired by the rich flavors of smoked meats and the simplicity of keto-friendly ingredients. With a gleam in his eye and a passion for creating memorable dishes, he set out to craft a recipe that would satisfy cravings and warm souls on chilly evenings.
For Completely Keto Smoked Short Ribs, Chef Marco began by selecting the finest bone-in short ribs, ensuring each cut was perfectly marbled for maximum flavor. He then prepared a marinade fit for kings, combining white wine with fragrant thyme and rosemary sprigs, as well as halved garlic heads, infusing the ribs with a symphony of savory aromas.
To add depth and complexity to the flavor profile, Chef Marco generously seasoned the ribs with smoked paprika, black pepper, and kosher salt, ensuring a tantalizing balance of smoky, spicy, and savory notes that would linger on the palate with each indulgent bite.
With the ribs carefully marinated and seasoned, Chef Marco set them to smoke over low heat, allowing the fragrant wood smoke to penetrate the meat and infuse it with irresistible smokiness. As the hours passed and the aroma grew more tantalizing, Chef Marco imagined the perfect accompaniments to complete the meal. Perhaps a side of creamy cauliflower mash or a crisp arugula salad dressed with a tangy vinaigrette—a feast fit for royalty.
Once the Completely Keto Smoked Short Ribs were tender and succulent, Chef Marco plated them with a flourish, ready to serve up a meal that would warm the hearts and nourish the souls of all who gathered around the table.
As diners took their first bite, their eyes widened with delight as the rich flavors danced on their tongues. But what truly set this meal apart was not just its exquisite taste, but the joy and camaraderie shared by all who enjoyed it—a reminder that food has the power to bring people together, creating memories that last a lifetime.
Completely Keto Smoked Short Ribs (SK)
- 4 1/2 lb bone-in short ribs
- 1/2 cup white wine
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 garlic heads halved
- 1 Tbsp smoked paprika
- black pepper
- kosher salt
Prep the day before BBQ
Set oven to 500 farenheit.
Prepare a large greased baking pan and put in. Arrange the thyme, rosemary and garlic between pieces of meat. Season with salt and pepper and half the paprika.
Pour white wine over the whole thing and the bake for half an hour on 500.
Lower oven to 350 degrees and take meat out of the oven and layer three times with aluminum foil. Put the whole pan back into the oven for 3 hours. Remove and let cool off totally. Take meat out of the pan.
Take the juice from the pan to form a gravy by adding in the rest of the parika with salt and pepper. Rub this gravy all over the meat and seal the meat in a container. Wrap the container in plastic wrap and leave in fridge over night.
On site finishing BBQ
Grill the short ribs until a crunchy layer forms on each side. Try to only flip the meat once.