Tender beef short ribs braised in a red wine mix served over creamy mashed cauliflower
Servings 4servings
Prep Time 30 minutesmins
Cook Time 4 hourshrs
Total Time 4 hourshrs30 minutesmins
Equipment
Dutch Oven
Ingredients
For the Short Ribs:
4-5lbsBeef short ribs, seasoned heavily with salt and pepper
3tbspOlive oil
4 Celery stalks, diced
4largeCarrots, diced
1largeYellow onion, medium dice
3-4clovesGarlic, minced
2cupsRed wine of choice
3tbspTomato paste
3cupsBeef stock
2-3Bay leaves
Oregano or fresh thyme sprigs
For the Cauliflower Mash:
5lbsFresh cauliflower florets
3-4tbspButter
1/2 - 3/4cupMilk or heavy cream, can substitute non-dairy milk
2-3 cloves Garlic
Salt and pepper, to taste
Fresh thyme, oregano, or parsley for garnish
Instructions
For the Short Ribs:
Heavily season short ribs with salt and pepper, set aside. Preheat oven to 350 degrees F.
In a large oven-safe dutch oven heat oil over medium-high heat. Once hot, add in the beef short ribs, careful not to overcrowd the pan*. Sear over medium-high heat for 3-4 minutes per side. Once all sides have been seared, transfer short ribs to a plate and set aside.
Add the diced onion into the hot pan. Keeping the heat high, sauté for 3-4 minutes until the onion starts to soften. Add in the diced celery and carrots, sauté for another 4-5 minutes. Add in the garlic and tomato paste, stir to combine. Sauté the garlic for 1-2 minutes until fragrant.
Deglaze the pan with red wine, bring to a simmer over medium-high heat. Simmer for 10-15 minutes until the wine has reduced by half. Add in the beef stock, bay leaves, thyme, and oregano. Transfer the seared short ribs back into the pan.
Cover with aluminum foil and the lid. Braise at 350 degrees F for 2 1/2 to 3 hours*. Check the short ribs starting at 2 1/2 hours, the short ribs should easily fall off the bone and be fork tender once they are done.
Once the short ribs are done braising, remove from the pan, transfer to a plate and cover with aluminum. Strain the veggies from the sauce*.
For the Cauliflower Mash:
In a large stock pot, bring salted water to a boil. Add in the cauliflower florets and boil for 5-7 minutes until fork tender. Cook in batches if needed.
Transfer the cooked cauliflower to a blender or food processor*, add in the butter, garlic, milk or cream, salt and pepper. Blend to combine, adjust seasoning as needed. If the mash is too thick add more milk or cream.
Serve the short ribs whole or shredded over the mashed cauliflower, spoon over the red wine sauce and garnish with remaining fresh herbs. These are best enjoyed immediately but will keep in the fridge for 2-3 days.
Notes
*Sear short ribs in batches if you do not have a big enough pan.*Start testing short ribs at 2 1/2 hours, if they are tender and fall off the bone they are ready. If not, continuing cooking, checking every 30 minutes.*Blend the cauliflower in batches if needed, when blending warm ingredients be sure to leave proper room in the blender or food processor for steam.