Keto braised beef short ribs with red pesto cream sauce (recipe)
| Keto braised beef short ribs with red pesto cream sauce (recipe) | |
|---|---|
| Name | Keto braised beef short ribs with red pesto cream sauce |
| Ingredients | Boneless beef short rib • Unsalted butter • Onion • Garlic cloves • Tomato paste • Low-sodium tamari • Low sodium chicken broth • Red wine • Bay leaf • Sun-dried tomato pesto • Heavy cream |
| Cooktime (in hours) | 2.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 2.75 |
| Keto friendliness | Keto friendly |
| Calories | 554.4 |
| Fat | 50 |
| Protein | 18.3 |
| Carbohydrate | 4.9 |
| Fiber | 0.6 |
| Net carbohydrates | 4.3 |
| Sugar | 1.7 |
| Saturated fat | 23.4 |
| Cholesterol (mg) | 111.7 |
| Sodium | 100.4 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Keto braised beef short ribs with red pesto cream sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Preheat oven to 350 8 F.
- Season the short ribs with salt & pepper.
- Melt 1 TBSP butter over medium high heat in a small (2 QT) dutch oven or other oven safe dish. Add half of the short ribs and cook without turning until deeply brown on one side. Be careful not to overcrowd the meat to ensure proper browning (and therefore flavor development).
- Turn meat and repeat browning on 2-3 other sides. Remove from pan to a plate.
- Repeat with the other tbsp butter and remaining short ribs, leaving the melted fat and butter in the pan.
- Add onions to pan and saute until starting to brown.
- Add tomato paste and garlic, saute for 1-2 minutes, smashing the tomato paste into the onions so that it is well incorporated. The garlic and tomato paste should be fragrant.
- Add the broth, wine, and tamari to pan, scraping up any browned bits on the bottom. Return meat to pan along with any accumulated juices, nestling rib pieces in the onions and liquid. They should be roughly halfway submerged. Add more water if necessary.
- Bring the liquid to a simmer, cover, and place in the oven. Bakefor about 2 hours, or until the meat is almost falling apart, but still holds its shape. If you insert a fork into a piece and twist it should start to break apart.
- Let the pan rest on the stovetop for 10 minutes. In a small bowl, mix the red pesto and cream together.
- Remove the meat, placing on individual plates or a serving platter. Stir the pesto cream into the pan sauce, season to taste with salt & pepper, and spoon over meat.
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Time:
Prep Time in Hours and Mins:2H45M
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Contributors: Prab R. Tumpati, MD
