Cabernet Braised Short Ribs with Cauliflower Leek Puree
From a Chef's Kitchen
Cabernet Braised Beef Short Ribs are succulent and meltingly tender with intense flavor. Paired with Cauliflower Leek Puree, this is a lovely comforting midwinter meal.
- short RIBS
- 3 tablespoons olive oil ((divided))
- 4 medium beef short ribs ((approximately 2 1/2 to 3 pounds), on the bone, trimmed of excess fat)
- salt and freshly ground black pepper
- 1 medium onion (finely chopped)
- 2 medium carrots (finely chopped)
- 2 stalks celery (finely chopped)
- 10 cloves of garlic (halved if small, sliced if large)
- 1½ cups Cabernet or other hearty dry red wine
- 3 cups beef broth
- 1 can (15-ounce) crushed tomatoes
- 1 tablespoon dried Italian seasoning
- 2 large bay leaves
- 2 tablespoons fresh rosemary
- 2 Tbsp corn starch (Heaping)
- 2 tablespoons fresh parsley
- cauliflower PUREE
- 1 large head cauliflower ( stem removed, cut into large pieces)
- 1 large leek, (white and light green part only, halved and sliced. Approximately 2 cups)
- 8 whole cloves garlic
- 1 can (14.5-ounce) chicken broth
- 4 ounces cream cheese ((half a block) room temperature)
- salt and white pepper
- SHORT RIBS: Preheat oven to 325 degrees. Heat olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and black pepper to taste. Place the short ribs in the hot oil and sear well on both sides, approximately 4-5 minutes per side. Transfer to a plate.
- Add the onion, carrot and celery to the hot oil. Reduce heat to medium-low, add a pinch or two of salt and cook, stirring often until very soft, approximately 10-12 minutes.
- Add the garlic, stir until fragrant (15 seconds), then add wine. Bring to a boil and reduce slightly.
- Add beef broth, crushed tomatoes, Italian seasoning and bay leaves.
- Place short ribs back into the pot, cover securely and place in the oven. Cook for 2 1/2 hours.
- Add the rosemary and place back in the oven for 30 minutes or until ribs are extremely tender.
- Take short ribs out of the Dutch oven and place in a bowl. Remove and discard bay leaves. Cover to keep warm.
- Place corn starch in a small bowl. Remove approximately 1/2 cup of the braising liquid. Let it cool slightly then add it to the corn starch in the bowl, stirring to form a thick paste. Whisk the paste into the braising liquid in small batches, stirring well each time. Bring to a simmer over low heat. Cook 3-4 minutes or until thickened. Place short ribs back into the Dutch oven. Let sit off the heat for 10 minutes or so. The sauce will thicken more upon standing.
- Serve over cauliflower puree.
- CAULIFLOWER PUREE: Combine cauliflower, leek, garlic and chicken broth in a sauce pan. Bring to a boil. Cover and simmer until cauliflower is tender.
- Remove the cover and simmer until most of the cooking liquid has evaporated. Drain off any excess liquid to the extent possible.
- Add cream cheese and stir into cauliflower until it's quite soft. Puree with an immersion blender or transfer to a blender or food processor and process until smooth. Season to taste with salt and white pepper.
- Serve with short ribs.
View the recipe instructions at From a Chef's Kitchen