Braised Beef Short Ribs paired with creamy Cauliflower Leek Puree is a lovely comforting meal using an economical cut that's easy yet impressive enough for guests!
Beef Short Ribs Dry Red Wine Rosemary Italian Seasoning Cauliflower Garlic Leek Cream Cheese Flour
Season the ribs with salt and black pepper and sear well on all sides, approximately 4-5 minutes per side. Transfer to a plate. Add onion, carrot and celery to the hot oil.
Add garlic and wine, bring to a boil and cook 2-3 minutes. Add beef broth, tomatoes, Italian seasoning and bay leaves.
Place ribs back into the pot, cover securely and cook at 350F for 2-2 ½ hours. Add rosemary, cook another 30 minutes. Make a slurry with flour and braising liquid to thicken the sauce.
Cook cauliflower, leek, garlic and chicken broth. Add cream cheese and puree with an immersion blender. Season to taste.
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