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Keto Garlic Braised Short Ribs

Keto Garlic Braised Short Ribs & White Cheddar Grits

Listen. Did someone say Keto, But With Soul?!?! If not, I’m not sure why. It’s Day 4 and of course, I need to keep the good times rolling. So, I made one of my fave recipes ever and instead of using red wine, which you could do, I subbed for extra beef stock and lots of fresh garlic cloves. Um, winner winner, braised short rib dinner!

Garlic Braised Short Ribs
4 pounds of bone-in short ribs
15 garlic cloves, whole
4 cups of beef stock
1 teaspoon of Kosher salt
1/2 teaspoon of Black pepper
1/2 teaspoon of Italian Seasoning
1/2 teaspoon of dried fennel seed
1/2 teaspoon of garlic powder
2 tablespoons of golden monk fruit sweetener

For the grits,
1 head of cauliflower, cut into florets
1/2 teaspoon of garlic powder
1/2 to 3/4 cup of heavy cream
1/4 cup of mascarpone cheese
1/4 cup of white cheddar
1/2 teaspoon of chicken bouillon
1 stick of butter

Keto Garlic Braised Short Ribs

Keto Garlic Braised Short Ribs

For the short ribs, just load everything into a casserole dish, cover with foil, and bake in the oven for 4 hours or until tender. If you’re lazy like me and can’t wait, I just dropped everything into my pressure cooker and in 30 minutes, the short ribs were tender.

For the grits, this is kinda tricky – but you can do it. You need to boil the cauliflower florets in water just until they’re fork tender. I find that if you boil them longer than that, you puree will be really smooth like mashed potatoes. Nothing wrong with that AT ALL. But, if you want them to be sorta like the consistency of grits, boiling them a little less so there’s a bit of a “chew” to them will produce the perfect consistency.

Once the cauliflower is fork tender, drain the florets and add to a high powered blender. I used a Ninja. Then, I added in the garlic powder, heavy cream, mascarpone cheese, cheddar, and chicken bouillon and pulsed until the mixture resembled grits. To finish, I returned the “grits” back to the pot to warm them through and to ensure the cheese was melted. Then, I served by garnishing with adding in a stick of butter towards the end and mixing thoroughly.

Once the short ribs are tender, remove from the oven and serve over the grits.

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