Braised Short Ribs, Goat Cheese Cauliflower Mash & Steamed Broccolini

A barbecue chef once told me that ribs are the “candy” of the meat department – and he wasn’t wrong.

People who enjoy rib meat actually CRAVE the melt-in-your-mouth, fall-off-the-bone, goodness of a slow-cooked rib…much like other people crave their favorite dessert.

And therein lies the problem: traditional rib preparations often find the meat swimming in sugar-laden sauces, then topped at the end with more of the sweet stuff. 

Not only that, but most rib dishes are served alongside the usual carb-loaded suspects:

• Mashed Potatoes
• French Fries
• Biscuits, Cornbread, or Rolls

So, we thought to ourselves:

“Can’t we have our ribs and eat them too?” (Isn’t that the point??)

“Why can’t we enjoy a rib that tastes good – something that we crave – but is also good for us?”

So, we put together a recipe for a complete rib meal (that’s right – 1 meat + 2 sides!) that does just that! 

Guilt-Free Rib Plate That’ll Make You Swoon

Say hello to your new favorite low-carb dinner!

We replaced a few of the ingredients in a standard rib dish and paired it with some delicious veggies (one disguised as a sinful side above). 

Our recipe is better for you because it has:

• No sugar-filled BBQ sauce: The flavor of these ribs is second to none, so you won’t even miss the old ways. (Days of slathered-on saccharine are gone!) Plus, it’s super easy to make – and you can even skip the balsamic glaze to make it even healthier.
  
• No empty carbs: With low-calorie cauliflower clocking in for mashed potatoes, this side is sure to become your next go-to “indulgence”…without making you feel bad for getting seconds. Plus, there’s a hearty dollop of goat cheese to add creamy depth of flavor.
  
• Fiber-rich steamed veggies: Imagine if asparagus and broccoli had a baby…that’s broccolini in a nutshell! (Well, it’s how we picture it anyway.) This fibrous veg won’t make you feel heavy or bloated, and is loaded with crucial nutrients like folate and vitamin B12.

Ok, enough about the food! It’s time to get on to the, well, FOOD.

Here’s the recipe:

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Braised Short Ribs, Goat Cheese Cauliflower Mash & Steamed Broccolini

Course Main Course

Cook Time 2 hours 30 minutes

Servings 8 people

Calories 716 kcal

Ingredients

Braised Short Ribs

• 5 lbs beef short ribs or 6 pieces
• 3 red onions sliced
• 9 garlic cloves peeled
• 9 oregano sprigs
• 2 cups balsamic vinegar
• 1.5 cans 14-ounce cans of chopped tomatoes
• 6 cups beef bone broth
• 1 tbsp butter
• sea salt to taste
• black pepper to taste
• white pepper to taste

Goat Cheese Cauliflower Mash

• 3 heads cauliflower cut into florets
• ¾ cup chicken bone broth
• 3 tbsp ghee or butter
• 12 cloves garlic minced
• 1½ cups goat cheese gouda shredded

Steamed Broccolini

• 24 strips broccolini
• olive oil
• lemon juice
• salt/pepper to taste

Instructions

Instructions For Braised Short Ribs

1. Heat large, deep, heavy casserole dish over med-high heat. Sprinkle ribs with salt and pepper and cook for 4-5 min on each side or until well-browned.

2. Simultaneously, prepare the jus by browning the onion and garlic for about 5 minutes or until golden brown. Add oregano, vinegar, tomatoes, bone broth, salt, and pepper and start to simmer.

3. Add the ribs to the jus and put in the oven with the lid on. Heat at 425 degrees F° for 30 minutes and then reduce heat to 350 degrees F° and heat for 2 hours.

4. Remove meat and transfer to a pot with warm beef bone broth to keep the meat warm while reducing the jus.

5. Use a large saucepan for the jus reduction. Strain the casserole dish juices to remove solids and skim the fat from the surface. In the saucepan, simmer the juices over high heat for up to 10 minutes or until the sauce is adequately thickened (coats the back of a spoon without sliding off).

6. Pull saucepan from the heat and whisk in 2 tablespoons butter until velvety. Season with salt and white pepper.

7. When time to serve, coat the ribs with the glaze and pop into the oven for a couple of minutes to form a nice glazed bark. Remove and plate, drizzling remaining glaze on the ribs.

Instructions for Cauliflower Mash

1. Place a few inches of chicken bone broth in a large pot. Bring to a boil.

2. Once boiling, place a steamer insert and then cauliflower florets. Cover pot and steam for 12-14 minutes, or until completely tender.

3. Drain and return cauliflower to pot. Add bone broth, ghee/butter, and garlic to the cauliflower. Use an immersion blender to combine the ingredients.

4. Once combined, stir in the cheese over low to medium heat until completely melted.

5. Season with salt and pepper and plate.

Instructions for Steamed Broccolini

1. Steam broccolini in a large pot.

2. Remove, toss with olive oil and lemon juice. Season with salt and pepper before plating.