Melt-in-Your-Mouth Keto Braised Short Ribs with Creamy Cauliflower Risotto
There is nothing quite like the primal satisfaction of braised beef. It is the ultimate comfort food—rich, savory, and soul-warming. For anyone on a Ketogenic diet, beef short ribs are absolute gold. They are naturally high in healthy saturated fats and collagen, which are essential for maintaining ketosis and supporting joint health. The magic happens during the slow braise; the connective tissue breaks down into gelatin, creating a sauce that is sticky, glossy, and incredibly flavorful without needing cornstarch thickeners. But what is a braise without a bed of starch? Enter: Buttery Cauliflower Risotto. Forget watery, bland cauliflower rice. By cooking it down with garlic-infused butter, heavy cream, and generous amounts of Parmesan, we mimic the starch release of arborio rice. The result is a creamy, decadent side dish that perfectly balances the intense richness of the beef. This meal isn't just dinner; it's a nutrient-dense experience that keeps insulin levels low and satiety high.
The Masterplan
Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the ribs until deeply browned on all sides (about 2-3 minutes per side). Remove ribs and set aside.
Lower heat to medium. Add the chopped onion to the pot and sauté for 3 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant.
Pour in the red wine (or broth) to deglaze the pot, scraping up the browned bits (fond) from the bottom with a wooden spoon. Pour in the remaining beef bone broth and add the rosemary and thyme.
Return the ribs to the pot. The liquid should come about halfway up the sides of the meat. Cover with a lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is falling off the bone.
About 20 minutes before the beef is done, prepare the risotto. In a large skillet, melt 2 tbsp of butter over medium heat. Add the remaining minced garlic and sauté for 30 seconds.
Add the riced cauliflower to the skillet. Cook for 5-7 minutes, stirring frequently, to evaporate moisture and slightly toast the cauliflower.
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until the liquid reduces slightly.
Remove from heat and stir in the Parmesan cheese and remaining 1 tbsp of butter. Stir vigorously to emulsify into a creamy texture. Season with salt and pepper.
Serve the short ribs on top of a bed of risotto, spooning the pan juices over the meat. Garnish with fresh parsley.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the ribs until deeply browned on all sides (about 2-3 minutes per side). Remove ribs and set aside.
Lower heat to medium. Add the chopped onion to the pot and sauté for 3 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant.
Pour in the red wine (or broth) to deglaze the pot, scraping up the browned bits (fond) from the bottom with a wooden spoon. Pour in the remaining beef bone broth and add the rosemary and thyme.
Return the ribs to the pot. The liquid should come about halfway up the sides of the meat. Cover with a lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is falling off the bone.
About 20 minutes before the beef is done, prepare the risotto. In a large skillet, melt 2 tbsp of butter over medium heat. Add the remaining minced garlic and sauté for 30 seconds.
Add the riced cauliflower to the skillet. Cook for 5-7 minutes, stirring frequently, to evaporate moisture and slightly toast the cauliflower.
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until the liquid reduces slightly.
Remove from heat and stir in the Parmesan cheese and remaining 1 tbsp of butter. Stir vigorously to emulsify into a creamy texture. Season with salt and pepper.
Serve the short ribs on top of a bed of risotto, spooning the pan juices over the meat. Garnish with fresh parsley.