Braised short ribs in an AMAZING sauce! *keto recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Season short ribs with salt and black pepper on all sides.

Heat a Dutch oven on the burner until very hot.

Add butter or ghee or olive oil to the bottom of the Dutch oven.

Sear the short ribs in the hot Dutch oven until they have brown crispiness on each side.

Cut a garlic bulb in half and add it to the Dutch oven with the short ribs, skins on.

Place halved brussel sprouts in the Dutch oven to prevent the short ribs from touching the metal.

Pour chicken stock into the Dutch oven until the short ribs are covered, bone side up.

Cover the Dutch oven and place it in the oven at 275°F for 2 hours for tender meat, or 4 hours for meat that falls off the bone.

While the short ribs are cooking, prepare a quick pickle with cauliflower by heating white vinegar, salt, pepper, garlic powder, and chili pepper flakes in a pot.

Cut florets off the cauliflower head and add them to the simmering vinegar mixture, heating quickly without cooking them.

Remove the cauliflower from heat, strain, and set aside.

After the short ribs have cooked, let them rest on a cutting board and strain the cooking liquid to make the sauce.

Push the brussel sprouts through a strainer to incorporate them into the sauce for added body and color.

Reduce the strained cooking liquid in the pot until it thickens, being careful not to reduce it too much, adding a splash of stock or water if necessary.

Plate the quick pickled cauliflower as a bed, place the short rib on top, and drizzle the sauce over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens