French · Dinner
French Roast Beef Ribs (Keto)
Bone-in beef short ribs seared then oven-roasted with garlic, thyme and rosemary, finished with a red wine and butter pan sauce over mashed cauliflower. Rich, herbaceous and deeply savoury, this French-style roast skips flour thickeners and starchy sides, keeping the dish squarely low-carb while staying satisfying and fat-forward.
$10
15 minsPrep
130 minsCook
145 minsTotal
MediumLevel
Nutrition per serving
738Calories
35.2gProtein
59.4gFat
8.9gCarbs
2.9gSugar
2.8gFiber
1065mgSodium
177mgChol
26.1gSat Fat
891mgPotassium
86mgCalcium
4.2mgIron
3.5mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the beef short ribs dry and season all over with salt and black pepper.
2
Sear
Heat the olive oil in an oven-safe skillet over high heat and sear the ribs on all sides for 5 minutes until a deep brown crust forms.
3
Roast
Add the smashed garlic, thyme and rosemary to the skillet, transfer to a 300°F oven, and roast uncovered for 2 hours until the meat pulls easily from the bone.
4
Deglaze
Remove the skillet from the oven, let the ribs rest 10 minutes, then set the skillet over medium heat and pour in the red wine, scraping up browned bits until the liquid reduces by half.
5
Finish
Stir in the beef stock and butter, simmer over medium-low heat for 4 minutes, steam the cauliflower until fork-tender, mash with butter and cream, plate the mash, top with ribs, spoon sauce over, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in beef short ribs
- 2 tbsp2 tbsp olive oil
- 6 cloves6 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 1/2 cup120ml dry red wine
- 2 tbsp28g butter
- 1/2 cup120ml beef stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup240g cauliflower
- 2 tbsp28g butter, for mash
- 2 tbsp30ml heavy cream
- 2 tbsp2 tbsp fresh parsley
