Turkish · Dinner
Baked Beef Short Ribs with Vegetables (Keto)
Bone-in beef short ribs braised then baked with garlic, tomato paste and Turkish spices over a bed of cauliflower, zucchini and bell pepper. The pan juices reduce into a rich paprika-cumin sauce. Butter finishes the vegetables, keeping carbs low and fat high while the meat stays fork-tender.
$8
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
621Calories
36.8gProtein
46.2gFat
12.1gCarbs
5.2gSugar
3.3gFiber
689mgSodium
150mgChol
18.6gSat Fat
869mgPotassium
78mgCalcium
4.1mgIron
2.9mcgVitamin B12
42mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the short ribs dry and season all sides with salt and black pepper.
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat, searing the ribs on all sides for 6 minutes until deeply browned with a crust formed.
3
Saute
Lower heat to medium, add the onion and garlic, cooking for 3 minutes until translucent and softened.
4
Braise
Stir in tomato paste, paprika, cumin and cinnamon, cook 1 minute, then pour in beef stock, scraping the pot bottom. Cover and transfer to a preheated 325°F oven for 2 hours until meat pulls from the bone.
5
Roast
Toss cauliflower, zucchini and bell pepper with butter in a baking dish, slide into the oven for the final 25 minutes until tender and lightly browned.
6
Rest
Remove the pot from the oven and let the ribs rest uncovered for 10 minutes.
7
Plate
Spoon vegetables onto a plate, set the short ribs on top, spoon over the reduced pan sauce, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef short ribs
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp butter
- 1 1/2 cup200g cauliflower florets
- 1 cup130g zucchini
- 1/2 cup60g bell pepper
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
