Looking for a hearty meal that fits your carnivore lifestyle? This roast beef in cream sauce is exactly what you need. It combines tender beef cubes with rich cream and melted cheese for a dish that’s both filling and flavorful.
The beauty of this recipe is in its simplicity. With just three main ingredients – beef, cream, and cheese – you can create a meal that tastes amazing!
The slow roasting process allows the beef to become incredibly tender while soaking up all the flavors from the cream and cheese.
I’ve been making this dish for years, and it never fails to impress both carnivore diet followers and regular meat eaters alike.
The combination of tender beef with the rich, creamy sauce creates a comfort food that works well for family dinners or when you have guests over. You’ll find yourself coming back to this recipe time and again.
👍 Why You’ll Love This Recipe
Minimal Ingredients: This recipe needs just three main ingredients – beef, heavy cream, and cheese. You don’t need to hunt down special items or spend a fortune on fancy stuff.
Tender Meat Guaranteed: The long, slow cooking method ensures the beef becomes incredibly tender.
Even tougher, more affordable cuts like boneless ribs transform into melt in your-mouth meat after the 2+ hour cooking time. No more chewy, disappointing beef dishes!
Budget Friendly Option: Boneless beef ribs are often more affordable than steaks or roasts, making this a budget friendly carnivore meal.
The dish feels luxurious despite using a less expensive cut of meat, helping you stick to your carnivore diet without breaking the bank.
✨ Recipe Ingredients
- 2 pounds Beef Boneless Ribs (cut into cubes)
- 17 fl oz Heavy Cream
- 3.5oz Grated Cheese (I used mozzarella and Parmesan – this product is excellent – amazon link)
Free Cookbook
👨🍳 How To Make
Follow my easy recipe:
Step 1
Preheat the oven to 350°F and arrange the beef cubes in a baking dish.
Step 2
Pour the heavy cream over the beef cubes, and make sure they are evenly coated. Sprinkle the grated mozzarella and Parmesan cheese on top of the beef and cream mixture.
Step 3
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 2 hours.
Step 4
Remove the foil and continue baking uncovered for an additional 20 minutes, or until the cheese is golden brown and bubbly.
Step 5
Remove from the oven and let rest for 30 minutes before serving.
💡Tips
1. Choose The Right Beef Cut
When buying your beef boneless ribs, look for pieces with good marbling throughout the meat. This extra fat will melt during the long cooking time, keeping the beef moist and adding flavor to the cream sauce.
If boneless ribs aren’t available, chuck roast cut into cubes works great too. Try to cut the beef into even sized cubes, about 1.5 to 2 inches each, so they cook at the same rate.
If the pieces are too small, they might become overcooked and dry; if they’re too large, they might not cook through properly in the given time. When trimming the meat, don’t remove all the fat – leave some on for extra flavor.
2. Seal The Foil Tightly
The tightly sealed foil during the first two hours of cooking is important to the success of this dish. Press it firmly around the edges of your baking dish to create a tight seal.
This traps all the steam and flavors inside, essentially braising the beef in the cream. If your foil isn’t sealed well, too much moisture will escape, the cream won’t reduce properly, and the beef might dry out.
Consider using a double layer of foil if you’re concerned about sealing properly, especially if using a baking dish with an irregular shape.
3. Be Patient With The Rest Time
That 30 minute rest time at the end isn’t just a suggestion – it’s a really important step for flavor development. During this rest period, the beef continues to absorb flavors from the sauce, and the sauce thickens to the perfect consistency.
If you cut this rest time short, you’ll likely end up with beef that’s not as flavorful and a sauce that’s too runny.
Use this time to prepare any carnivore side dishes or simply enjoy the amazing smells filling your kitchen.
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FAQ
Can I use a different cut of beef?
Yes, you can definitely use different cuts of beef for this recipe. While boneless beef ribs are recommended for their good balance of fat and meat, you can also use chuck roast, brisket, or even stew meat cut into cubes.
The key is to choose a cut that has some fat marbling and does well with long, slow cooking.
Carnivore Roast Beef in Cream Sauce
Print RecipeIngredients
- 2 pounds Beef Boneless Ribs (cut into cubes)
- 17 fl oz Heavy Cream
- 3.5 oz Grated Cheese (I used mozzarella and Parmesan - this product is excellent - amazon link)
Instructions
- Preheat the oven to 350°F and arrange the beef cubes in a baking dish.
- Pour the heavy cream over the beef cubes, and make sure they are evenly coated. Sprinkle the grated mozzarella and Parmesan cheese on top of the beef and cream mixture.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 2 hours.
- Remove the foil and continue baking uncovered for an additional 20 minutes, or until the cheese is golden brown and bubbly.
- Remove from the oven and let rest for 30 minutes before serving.
I was a bit skeptical about the combination of beef ribs and heavy cream, but this dish totally exceeded my expectations.
The flavor was rich and delicious but the cut of beef used is crucial to this recipe. I used beef that was labeled as “Country Style Beef Ribs”, hoping that these would be melt in the mouth tender, but turned out very tough and chewy. I suspect they were just larger strips of stew beef. Next time I will use a more tender cut.
Rich and delicious