Braised Short Ribs with Cream of Onion Soup

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 815 | FAT 75G | CARBOHYDRATES 8G | FIBER .75G | NET CARBOHYDRATES 7.25G | PROTEIN 27G

This recipe is very simple to prepare, but it will likely impress those that get to eat it. You should get satisfying results with the cook time, but it can be cooked lower and slower if you have the time. If you decide to cook it in the 225-250 degree range, then you will need about 4-5 hours of cook time. You are looking for the short ribs to be very tender, but not completely falling apart. If they are at all difficult to slice into, then they need to go back in the oven for at least 30 minutes. If you do not have a Dutch oven, there is no need to fret. The first and last steps can be prepared in a pot, then transferred to a roasting pan or casserole dish covered with foil for cooking in the oven. Also, if you can find them, I personally prefer boneless short ribs to bone-in.

INGREDIENTS:

  • 8 whole beef short ribs, about 2 pounds
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 yellow onions, cut into 1-inch chunks
  • 1 bunch leeks, rinsed and sliced, green ends discarded
  • 4 cloves garlic, sliced
  • 1 teaspoon dried thyme
  • ½ cup red wine
  • 1 tablespoon soy sauce
  • 2 cups beef stock
  • 2 cups heavy cream
  • 3 tablespoons Parmesan cheese, grated (optional)
  • salt and pepper to taste
  • dash hot sauce

PREPARATION:

  1. Preheat oven to 325 degrees. Season the short ribs all around liberally with salt and pepper. In a dutch oven, heat 2 tablespoons of the olive oil at medium-high heat. Once the oil is hot, sear the short ribs on both sides for about 2 minutes on each side. Transfer the short ribs to a plate.
  2. Add the other 2 tablespoons of olive oil, along with the 2 tablespoons of butter to the pot. Toss in the onions, leeks and garlic and stir continuously for about 2 minutes until it just begins to soften. Add the red wine, soy sauce, and the beef stock, and return the short ribs to the pot; turn off the heat on the stove. Cover the pot and place in the oven for about 3 hours. Check the short ribs. They should be tender, almost falling apart, but not quite. More cooking time may be needed if they are still tough.
  3. Return the short ribs back to the plate and put the pot back on the stove at medium-high heat. Add the heavy cream to the pot and bring to a boil; reduce the heat to low and simmer for about 5-10 minutes. Season well with salt and pepper and add the dash of hot sauce, along with the Parmesan cheese (if you decide to use it). Puree in a blender or with a hand-held immersion blender. Note: If the soup looks to thick, it can easily be thinned out with a little water or more beef stock. If it is too thin to your liking, simply put it back on the stove at medium-low heat and let it reduce for a few minutes. It can either be served as a soup or used as a gravy for the short ribs.
  • Yield: 8

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Roasted Brussels Sprouts

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 206 | FAT 18G | CARBOHYDRATES 5G | FIBER 2G | NET CARBOHYDRATES 3G | PROTEIN 6G

INGREDIENTS:

  • 2 pounds Brussels sprouts, halved
  • 8 pieces bacon, diced
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 1 teaspoon salt
  • freshly cracked pepper
  • ¼ cup Parmesan cheese, grated

PREPARATION:

  1. Preheat oven to 400 degrees. Prepare all ingredients and mix them in a bowl, except for the Parmesan. Lay out evenly on a lightly sprayed or greased sheet pan.
  2. Roast in the oven about 25-35 minutes (rotate pan every 10 minutes) or until soft and golden brown. Toss with Parmesan cheese and serve.
  • Yield: 8

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Curried Cauliflower

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 183 | FAT 15G | CARBOHYDRATES 9G | FIBER 4G | NET CARBOHYDRATES 5G | PROTEIN 4G

This curried cauliflower is a great keto-friendly vegetable to pair with a high-fat/high-protein entrée, such as our prime rib or mahi mahi recipe. When paired with enough protein, this recipe provides a balanced meal that is very close to the ideal 75/5/20 percent macro range. It is super easy to prepare, and the coconut oil mixed with the curry powder and soy sauce yields a nice contrast of pungent flavors.

INGREDIENTS:

  • 1 head cauliflower
  • 4 tablespoons coconut oil, melted
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • juice from 1 lemon

PREPARATION:

  1. Preheat oven to 425 degrees. Cut the cauliflower into even-sized florets. Toss all ingredients together in a bowl. Dump onto a sheet pan and spread evenly.
  2. Roast in the oven for 10 minutes and rotate the pan. Cook for another 10 minutes and check for doneness. The cauliflower should be golden brown and tender all the way through. Another 5-10 minutes may be required.
  • Yield: 4

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Spinach Dip

Enjoy this recipe that I created for www.ketologic.com.

PER (3OZ) SERVING: CALORIES 185 | FAT 17G | CARBOHYDRATES 2.8G | FIBER .8G | NET CARBOHYDRATES 2G | PROTEIN 5G

This recipe is great served hot or cold. It makes for the perfect dip when scooped with vegetables or low-carb chips and crackers, but it is also a delicious addition to a meal when used as a topper to chicken, fish and steak. The recipe makes about 3 cups.

INGREDIENTS:

  • 1 (10oz) package of frozen spinach, thawed and drained
  • 8oz cream cheese
  • ¼ cup mayonnaise
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • dash of Tabasco
  • juice from half a lemon

PREPARATION:

  1. Put all ingredients in a mixing bowl; mix thoroughly. Check seasoning and adjust accordingly. Top with additional Parmesan.
  2. To serve hot, put dip in a small (sprayed/greased) baking dish or oven-safe bowl. Bake at 350 degrees for about 15-25 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 15-25 minutes
  • Yield: 8

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

Please follow and like us: