Braised Beef Short Ribs

with Cauliflower Leek Puree

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

Brown Ribs

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.

Cook Vegetables

Add garlic and wine, bring to a boil and cook 2-3 minutes. Add beef broth, tomatoes, Italian seasoning and bay leaves.

Braise Short Ribs

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.

Make Puree

Cook cauliflower, leek, garlic and chicken broth. Add cream cheese and puree with an immersion blender. Season to taste.

Serve the beef short ribs with cauliflower leek puree and enjoy!

Korean Braised Beef Short Ribs

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