Go Back Email Link
–+ servings
Braised Beef Short Ribs on a Gorgonzola Cauliflower Chia Cake

Braised Beef Short Rib on Gorgonzola Cauliflower Chia Cakes

If you’re looking for a recipe to impress your guests both with flavor and presentation, you have to try this Braised Beef Short Rib on a Gorgonzola Cauliflower Chia Cake! It melds complementary flavors and textures in a layered presentation that is pure wow. Mouth watering braised beef short rib is drizzled with a rich wine reduction sauce atop a cauliflower chia patty with just the right seasoning.
Print Pin Add to Menu
Course: Main Course
Cuisine: American
Keyword: Beef, Cauliflower, Keto
Prep Time: 30 minutes
Cook Time: 5 hours 45 minutes
Resting Time: 3 hours
Total Time: 9 hours 15 minutes
Servings: 8
Calories: 981kcal

Ingredients

For the Rub for the Short Ribs:

  • ⅓ cup Swerve Brown Or Sukrin Gold or other brown sugar substitute of your choice
  • 1.5 tablespoons Paprika Either Smokey Spanish or Sweet Hungarian
  • 1 tablespoon Curry Powder I’ve used many variations of sweet, hot, or mild.
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Black Pepper
  • 1 tablespoon Kosher Salt
  • 1.5 teaspoons Dry Mustard

For Cooking the Short Ribs:

  • 2 - 4 tablespoons Avocado Oil
  • 6 pounds Beef Short Ribs Preferably English Cut
  • 1.5 Onions Chopped
  • 1 tablespoon Garlic Minced. About 6 cloves.
  • 750 milliliters Red Wine 1 bottle. I use Pinot Noir.
  • 6 cups Beef Broth You may need less as it is really to top up the liquid.
  • 3 sprigs Fresh Rosemary
  • 3 Bay Leaves

For the Wine Reduction Sauce:

For the Gorgonzola Cauliflower Chia Cake:

  • ¾ teaspoon Kosher Salt
  • ¾ teaspoon Ground Black Pepper
  • ¾ teaspoon Paprika
  • ¾ teaspoon Cumin
  • ¾ teaspoon Curry
  • ¾ teaspoon Dry Mustard
  • 6 Eggs
  • ¾ cup Chia Seeds
  • 1-2 tablespoons Avocado Oil
  • 30 ounces Cauliflower Rice 3 bags. Depending on the brand you find, the bags typically range from 10 ounces to 12 ounces. Use 3 bags of whichever size in that range you can find.
  • 1.5 cups Chicken Broth or Stock If you want to make your own, try my Homemade Chicken+ Broth.
  • ¾ cup Dry White Wine I typically either use a Fume Blanc or a Pinot Grigio.
  • ¾ cup Heavy Cream
  • 16 ounces Gorgonzola Crumbled

Instructions

For Making the Dry Rub:

  • Combine ⅓ cup Swerve Brown, 1.5 tablespoons Paprika, 1 tablespoon Curry Powder, 1 tablespoon Ground Cumin, 1 tablespoon Ground Black Pepper, 1 tablespoon Kosher Salt, and 1.5 teaspoons Dry Mustard.
    ⅓ cup Swerve Brown, 1.5 tablespoons Paprika, 1 tablespoon Curry Powder, 1 tablespoon Ground Cumin, 1 tablespoon Ground Black Pepper, 1 tablespoon Kosher Salt, 1.5 teaspoons Dry Mustard
  • Mix well and set aside.

For Cooking the Braised Beef Short Rib:

  • Roughly chop 1.5 Onions and set aside.
    1.5 Onions
  • Pat 6 pounds Beef Short Ribs dry with paper towels.
    6 pounds Beef Short Ribs
  • Rub the spice mix on all sides of the beef. If time permits, allow it to sit in the refrigerator for 30 - 60 minutes.
  • Preheat the oven to 250°F.
  • Heat approximately 2 tablespoons Avocado Oil in a Dutch oven over medium high heat. Sear the beef short ribs on all sides and then set aside. You may need to work in batches to avoid overcrowding the pot.
    2 - 4 tablespoons Avocado Oil, 6 pounds Beef Short Ribs
  • Add more oil if needed and sauté the diced Red Onion until softened. Add in 1 tablespoon Garlic (minced) and cook for 30 - 60 seconds more.
    1.5 Onions, 1 tablespoon Garlic, 2 - 4 tablespoons Avocado Oil
  • Pour in 750 milliliters Red Wine (1 bottle) to deglaze the pan, scraping the bottom to get up all of the flavorful bits.
    750 milliliters Red Wine
  • Add 3 Bay Leaves and 3 sprigs Fresh Rosemary. Return the meat to the pan. Then pour in up to 6 cups Beef Broth. You are really just trying to top up the liquid until it just reaches the top of the meat, so the exact amount you need to add may be less depending on the size of your pan / Dutch oven.
    3 sprigs Fresh Rosemary, 3 Bay Leaves, 6 cups Beef Broth
  • Place the lid on the Dutch oven (or other oven safe dish) and move it to the oven. Allow it to cook at 250°F for approximately 4 hours. The beef should easily come off of the bone.
  • Remove the bones and allow the beef to cool completely. Then store it in an airtight container in the refrigerator for at least an hour or overnight.
  • Cut the chilled beef short rib into ~1.5” chunks. Just bigger than bite-sized.
  • Move on to the next section for the sauce.

For the Wine Reduction Sauce:

  • Pour the liquid from the Dutch oven (or other pan) through a fine mesh strainer into a large heat safe container. You want all of the remaining onion, garlic, rosemary sprigs, and bay leaves out. If you have a gravy separator, pour it into there, working in batches.
  • Separate or otherwise remove the fatty oil layer from the top of the liquid. You can do this by allowing it to cool so the fat begins to solidify on top and then removing. Or you can spoon it off or use a gravy separator. My last ditch method is using paper towels to sop up the fat from the top. This is a bit messy, but when time is tight, it gets the job done.
  • Pour the now smooth liquid into a large saucepan / saucier and put it on medium high heat. Stir frequently to prevent the sauce from sticking on the bottom.
  • Cook it down until the liquid has reduced by about half.
  • While whisking, sprinkle in ¼ teaspoon Xanthan Gum. Keep stirring and checking the thickness. Add up to another ¼ teaspoon, stopping when it reaches your desired consistency. I like the sauce to coat the back of a spoon.
    ½ teaspoon Xanthan Gum
  • Remove from the heat and transfer to a heat resistant container. You can stop at this point, allow it to cool completely, and then store it in the fridge until you are ready to use it. Then gently heat it in the oven on warm (180°F) for approximately 10 minutes, stirring once after 5 minutes.

For the Gorgonzola Cauliflower Chia Cake:

  • Make your spice mix by combining ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, ¾ teaspoon Paprika, ¾ teaspoon Cumin, ¾ teaspoon Curry, and ¾ teaspoon Dry Mustard. Set it aside.
    ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, ¾ teaspoon Paprika, ¾ teaspoon Cumin, ¾ teaspoon Curry, ¾ teaspoon Dry Mustard
  • Beat 6 Eggs. Add ¾ cup Chia Seeds. Mix well so that the Chia Seeds are completely submerged in the liquid. Set aside for the Chia Seeds to hydrate for at least 10 minutes.
    6 Eggs, ¾ cup Chia Seeds
  • Heat approximately 1-2 tablespoons Avocado Oil in a large sauté pan over medium high heat. Add the 30 - 36 ounces of Cauliflower Rice to the pan along with 1.5 cups Chicken Broth or Stock, ¾ cup Dry White Wine, and the mixed spices.
    1-2 tablespoons Avocado Oil, 30 ounces Cauliflower Rice, 1.5 cups Chicken Broth or Stock, ¾ cup Dry White Wine
  • Cook, stirring occasionally, until the rice is heated through and almost all of the liquid has evaporated.
  • Add ¾ cup Heavy Cream and 16 ounces Gorgonzola (crumbled). Stir until melted.
    ¾ cup Heavy Cream, 16 ounces Gorgonzola
  • Remove from heat and allow to cool to around 90°F. You can speed up this process by transferring the mixture to a dish that will increase its surface area such as a 9x13” glass casserole dish.
  • Once cooled, thoroughly combine the chia and egg mixture into the cooked cauliflower rice.
  • Line a rimmed baking sheet with aluminum foil and parchment paper. Then spray it with cooking spray. Pour the cauliflower rice and chia mixture onto the greased parchment paper on the baking sheet.
  • Bake at 350°F for 25 minutes or until set.
  • Allow the sheet of cauliflower chia cake to cool. Then use a 3-4” cookie cutter to cut out patties. (I used one shaped like a paw.) Alternatively, you could just cut squares from the sheet pan, such as a 3 by 4 grid. You can either serve immediately or store for later.
  • If using a cookie cutter, break apart the “scraps” into ~2” pieces. You will warm those as well and use them for “seconds.”
  • Once cooled completely, store these in an airtight container in the fridge until you’re ready to use them.
  • Reheat on a sheet pan in the oven on warm (180°F) for 10 - 15 minutes.

Assembly, Plating, and Seconds:

  • Warm all the ingredients in an oven on warm (180°F) for 10 - 15 minutes if needed.
  • Set a Gorgonzola Cauliflower Chia Cake on the plate.
  • Place 4 - 5 Beef Short Rib cubes on top of the cauliflower chia cake.
  • Spoon some Wine Reduction Sauce over the beef cubes and the cauliflower chia cake.
  • Serve warm. To give guests a flexible option for “seconds”, place the chunked “scraps” of cauliflower chia cake in a 9x13” dish next to the remaining beef cubes and wine reduction sauce.

Equipment

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Braised Beef Short Rib on Gorgonzola Cauliflower Chia Cakes
Amount per Serving
Calories
981
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
23
g
Cholesterol
 
338
mg
113
%
Sodium
 
2842
mg
124
%
Potassium
 
1754
mg
50
%
Carbohydrates
 
29
g
10
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
72
g
144
%
Vitamin A
 
1789
IU
36
%
Vitamin C
 
54
mg
65
%
Calcium
 
526
mg
53
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!