Braised Short Ribs Image

Braised Short Ribs

Make this Tonight - "Short Ribs-a-la-Royce"

30
Prep Time
(minutes)
90
Cook Time
(minutes)
2
Servings

Ingredients

Braised Short Ribs

  • 6 pounds short ribs
  • 2 cups AP flour
  • 2 bottles of red wine
  • 1 head garlic, minced
  • 1 head garlic cloves, smashed
  • 2 yellow onions, diced
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme

Roasted Cauliflower Puree

  • 2 heads of cauliflower, cut into florets
  • ¼ cup olive oil
  • 1 pound butter, room temperature
  • ½ cup cream
  • 3 cloves garlic, diced
  • Salt and Pepper

Steps

Braised Short Ribs

  1. Coat short ribs in flour, salt and pepper and brown on all sides on medium-high heat in a 6-quart dutch oven coated in olive oil.
  2. Remove the meat once browned and set aside, ensure to work in batches as not to overcrowd the pan.
  3. Saute the minced garlic and onions in olive oil in the same pan you used to brown the short ribs.
  4. When translucent, add the smashed garlic cloves. Add a healthy splash of wine to deglaze and pick up the tasty brown bits stuck to the bottom.
  5. Add the short ribs, herbs and remaining wine.
  6. Allow simmering until meat is falling off the bone toothsome and tender, about 1 ½-2 hours.

Roasted Cauliflower Puree

  1. In a large saute pan, saute the cauliflower in 2 tablespoons of olive oil on medium-high heat until caramelized and fork-tender.
  2. Once cooked, mash the cauliflower-like you would potatoes and whip with a wooden spoon until creamy and smooth.
  3. Add the butter, cream, garlic, salt and pepper and olive oil to taste.