Smothered Pork Rib Tips
These delectable rib tips atop of cauliflower rice are covered in a savory, creamy, mushroom gravy. This dish is hearty and rich, and the perfect low carb comfort food for those on the Keto diet.
Servings 4
Calories 619kcal
Ingredients
- 2 pounds rib tips sectioned into cubes cutting between the bones
- 1 medium caulifower head chopped in small pieces
- 7 large white mushrooms quartered
- 1/2 large yellow onion large diced
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon worcestershire sauce
- 2 tablespoons butter or ghee
- 2 tablespoons olive oil
- 1 teaspoon xanthan gum
- 1 tablespoon parsley chopped
- 2 scallions chopped for garnish
- 1 teaspoon red pepper flakes
- 1 clove garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in large pan over medium high heat.
- Sprinkle salt and pepper over rib tips, coating all sides.
- Add rib tips to skillet and reduce heat to medium. Allow the rib tips to cook undisturbed until deep brown on bottom. Turn rib tips to equally brown on each side. Continue to cook, turning the rib tips until they are brown, and slightly crispy on the outside. This process takes time and should not be rushed. Remove the rib tips from the pan using a slotted spoon, and reserving the oil in the pan.
- Place the cauliflower pieces in a blender, and blend until it is the texture of rice grains, and set aside.
- Add the ghee to the heated pan, and add the onion. Cook until the onion is softened.
- Add the red pepper flakes, dried thyme, and the garlic to the pan, and until fragrant, about 2 minutes.
- Add the mushrooms, and cook until the mushrooms are slightly brown.
- Remove the mixture from the pan, and set aside.
- Add the beef broth to the pan, and allow it to come to a simmer, add the heavy cream and worchestershire sauce. Allow to the mixture to return to a simmer. Salt and pepper to taste.
- Fill a medium sized pot with water, place over medium high heat and allow to come to boil. Add cauliflower, and cook until slightly tender. The caulflower should still have a rice like texture when cooked. Strain the cauliflower to remove the liquid and return it to the pan, and cook for another 2 minutes to remove remain water. Do not over cook.
- In a small bowl, pour in 3-4 tablespoons of the simmering mixture, add the xantham gum, stirring constantly. The mixture will become almost like gelatin. Add the mixture to the pan, and continue stirring until the mixture thickens. This process takes time, but it will thicken.
- Add the meat with it's juices, and the vegetables back into the pan and allow to simmer for another 6 minutes.
- Spoon cooked cauliflower into bowl cover with meat mixture. Top with chopped scallions and serve hot.
Nutrition
Serving: 1g | Calories: 619kcal | Carbohydrates: 13g | Protein: 25g | Fat: 52g | Fiber: 4g