When we first started following the ketogenic lifestyle I wouldn’t invite people over for dinner this is mainly because I was convinced we would end up going off track and eat excess carbs by trying to please, or we would end up upsetting our guests by giving them cauliflower rice, a fat head pizza followed by a plate of keto bombs.
However, there are lots of meals you can enjoy with your friends and family that will not throw you out of ketosis and your guests won’t know they are eating a restricted diet inspired meal.
You may look at this recipe and think “hold on, this cannot be keto friendly as it has wine in it…” but, when wine is heated ALL the alcohol is cooked off and the carb content in dry red wine is very low. That said, if you’re really worried, then you can substitute the wine with 100ml of red wine vinegar.
So, if you’re planning a fancy dinner party or have guests coming over, then this is the perfect dish. You could serve bacon wrapped asparagus or cream cheese stuffed mini bell peppers for a starter then, when the air is filled with the gorgeous aroma from that slow cooker, dish up your amazing pulled beef with steamed stem broccoli. Why not end the night with some homemade keto sorbet. Beautiful.
Serves – 4 adults
Prep – 20 minutes
Cooking time – 3 hours
Difficulty – Easy
- 4 x Beef Short Ribs (approx 150 – 200g each)
- 1 x tbsp Tomato Puree
- 1 pint beef stock
- 360ml Red wine
- 200g button mushrooms
- 1 x tbsp butter
- 4 x cloves of crushed garlic
- Fresh Parsley
- Salt (we use Himalayan pink salt) & Pepper
- Olive oil for frying
Set your slow cooker to high
In a large pan or casserole dish heat up your olive oil. Generously season your beef with salt and pepper, then transfer to your pan with the oil. Turn periodically until brown on all sides.
Turn down the heat and add in your tomato puree and crushed garlic. Coat your meat with the tomato and garlic and leave to cook for 5 minutes.
Turn the heat back up and gradually add your red wine (or red wine vinegar) to the pan while mixing with the tomato and garlic paste. Cover and leave to cook for 10 minutes.
Transfer the contents of your pan into a slow cooker, add in your beef stock and stir again.
Cook on high for 3 hours or until meat easily falls off bone. Remove bones and using two large forks shred your beef and allow to soak in the sauce while you cook your mushrooms.
5 minutes before serving heat your butter in a small frying pan and cook your finely sliced button mushrooms along with fresh parsley leaves.
Pour over your pulled beef and enjoy. We suggest using stem broccoli on the side.