Braised Beef Short Ribs with Creamy Cauliflower Puree
Yes, with a tweak: confirm that the braising liquid/sauce is not thickened with flour or cornstarch and contains no added sugars. About 8g net carbs per serving.
What it is
Fork-tender beef short ribs, slow-braised in a rich, un-thickened jus, served with a velvety smooth cauliflower puree and a side of sautéed green vegetables. A decadent and deeply flavorful dish popular in modern Australian bistros.
Key ingredients
Beef short ribs, beef broth, red wine (cooked off), garlic, onion (small amount), herbs (bay leaf, thyme), cauliflower, heavy cream, butter, olive oil, green vegetables (e.g., broccolini, spinach), seasoning.
How to make it keto
Confirm that the braising liquid/sauce is not thickened with flour or cornstarch and contains no added sugars. Request cauliflower puree instead of potato mash or polenta. Ensure vegetables are green and non-starchy.
Watch out for
Flour or cornstarch thickeners in the braising sauce, sugary glazes (e.g., BBQ, hoisin), high-carb purees (potato, parsnip), added sugar in the sauce base.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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