Korean · Dinner
Beef Short Rib Rice Bowl (Keto)
Braised bone-in beef short rib served over cauliflower rice with scallion, sesame and a soy-gochujang glaze thickened without sugar or starch. The rib is browned then slow-braised in a savory broth of soy sauce, garlic and ginger until fork-tender, keeping carbs low.
$8
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
648Calories
42.8gProtein
48.2gFat
11.2gCarbs
3.9gSugar
2.4gFiber
2087mgSodium
132mgChol
17.8gSat Fat
724mgPotassium
79mgCalcium
4.2mgIron
3.5mcgVitamin B12
17mgVitamin C
low-carb
protein-rich
gluten-free-adaptable
keto
Instructions
1
Prep
Pat the bone-in beef short rib dry and season all over with salt and black pepper.
2
Sear
Heat avocado oil in a heavy pot over high heat and sear the short rib on all sides for 4 minutes until deeply browned.
3
Bloom
Add minced garlic and grated ginger, stir for 30 seconds over medium heat until fragrant and golden.
4
Braise
Pour in beef stock, soy sauce, and gochujang, bring to a boil, then cover and braise in a 300°F oven for 2 hours until fork-tender.
5
Reduce
Simmer the braising liquid uncovered over medium heat for 8 minutes until thickened, then stir in rice vinegar.
6
Steam
Meanwhile, steam cauliflower rice in a covered pan over medium heat for 4 minutes until tender.
7
Plate
Spoon cauliflower rice into a bowl, top with shredded short rib, sauce, scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in beef short rib
- 2 cup480ml beef stock
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp rice vinegar
- 1 cup150g cauliflower rice
- 1/2 cup50g scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp avocado-oil
- salt, to taste
- black pepper, to taste
