Cabernet Braised Short Ribs with Cauliflower Leek Puree

Prep Time 45 min
Cook Time 3 hr 15 min
Total Time 4 hrs
Serves 4

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.

Ingredients

  • SHORT RIBS
  • 3 tablespoons olive oil
  • 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
  • 1 1/2 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 chopped fresh rosemary
  • 2 heaping tablespoons corn starch
  • 2 tablespoons chopped 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, to taste

Directions

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.

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Recipe Notes

SLOW-COOKER:  Cook 4 hours on High or 8 hours on Low.

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