Beef Ribs Recipe with Healthy Tips & Tricks

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If you love deep, comforting flavors and elegant plating, this braised beef short ribs recipe is your new go-to. Slow cooking breaks down the collagen in the ribs, turning them into buttery-soft bites. Paired with a creamy cauliflower purée and crispy potato rounds, it becomes a perfect balance of rich, smooth, and crunchy.


Below you’ll find the full recipe, plus chef-approved tips & healthy cooking hacks to elevate your dish every time.

Ingredients

For the Short Ribs

  • 1 kg beef short ribs (bone-in or boneless blocks)

  • 1 onion, chopped

  • 2 carrots, chopped

  • 4 garlic cloves, smashed

  • 1 tbsp tomato paste

  • 1 cup beef stock

  • 1 tbsp soy sauce

  • 1 tbsp Worcestershire sauce

  • Salt & pepper

  • 2 tbsp oil

For Cauliflower Purée

  • 2 cups cauliflower florets

  • 1 cup milk or water

  • 1 tbsp butter

  • Salt to taste

For Crispy Potato Rounds

  • 2 potatoes, thinly sliced

  • Salt

  • Oil for frying

Instructions

1️⃣ Sear the Short Ribs

  • Heat oil in a heavy pot.

  • Season ribs with salt and pepper.

  • Sear all sides until deeply browned. Remove and set aside.

2️⃣ Build the Braising Base

  • In the same pot, add onions, carrots, and garlic.

  • Cook until fragrant and lightly browned.

  • Add tomato paste → cook 1 minute.

  • Add beef stock, soy sauce, and Worcestershire sauce.

  • Return ribs to the pot, cover, and choose one method:

🔥 Stovetop: Low heat, 3 hours

🔥 Oven: 160°C (320°F), 3–3.5 hours

Ribs are done when tender enough to eat with a fork.

3️⃣ Make Cauliflower Purée

  • Boil cauliflower in milk or water until very soft.

  • Blend with butter and salt until creamy.

  • Optional: Add 1 tbsp cream for extra richness.

4️⃣ Make Crispy Potato Rounds

  • Soak potato slices in cold water for 10 minutes.

  • Pat dry and fry in hot oil until golden and crisp.

  • Sprinkle salt immediately after frying.

5️⃣ Reduce the Sauce

  • Remove ribs from the pot.

  • Strain braising liquid and simmer until glossy and thick.

Fine-Dining Plating

  • Spread a swoosh of cauliflower purée on the plate.

  • Place the rib block on top.

  • Spoon reduced sauce around beautifully.

  • Add crispy potato rounds.

  • Garnish with microgreens for a restaurant look.

Chef Tips & Tricks (Don’t Skip These!)

1. Sear Hard, Don’t Rush

A deep brown crust = deeper flavor. High heat for real caramelization.

2. vinegar Adds Depth

Red wine is optional, but it gives restaurant-level richness.
Substitute with grape juice + 1 tsp vinegar if avoiding alcohol.

3. Chill Overnight for Even Better Flavor

Braised ribs taste even better the next day. Reheat gently for best results.

4. Skim the Fat Easily

Cool the braising liquid—fat solidifies on top and can be removed for a cleaner sauce.

5. Health Trick: Swap Potatoes for Sweet Potatoes

Sweet potatoes crisp well and offer more fiber + vitamin A.

6. Cauliflower Purée Hack

Add ½ garlic clove before blending → subtle gourmet flavor.

7. Avoid Dry Ribs

Keep ribs mostly submerged in the liquid for moist, fall-apart texture.

Why This Dish is Health-Friendly

  • Slow-cooked beef becomes more digestible.

  • Cauliflower purée cuts calories compared to mashed potatoes.

  • You can make it gluten-free by skipping soy sauce or using GF soy.

  • Packed with collagen, minerals, and naturally rich broth.

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