Randy Feltis shows us this decadent beef short rib and cauliflower puree recipe, a hearty meal perfect for fall evenings.
Ingredients for beef short ribs:
4 large beef ribs (3-4 inches)
½ bottle red wine, Cabernet preferred
500mL beef stock
4 bulbs garlic, bulbs not cloves
2 sprigs rosemary
salt and pepper
2 tbsp olive oil
Ingredients for cauliflower puree:
1 head cauliflower
2 cloves garlic
1 shallot
4 cups chicken stock
1 cup Parmesan cheese
2oz extra virgin olive oil
salt and pepper
Method for beef short ribs:
1) Preheat oven to 350F. Season short ribs with salt and pepper.
2) Sear ribs in roasting pot with olive oil to golden brown.
3) Deglaze with red wine.
4) Add beef stock and garlic. Bring to boil and simmer for about 20 minutes.
5) Then cover and put in the over for 2 hours.
6) Season to taste with salt and pepper and serve over cauliflower puree.
Method for cauliflower puree:
1) Simmer broken down cauliflower, garlic and shallots in the chicken stock on med high heat.
2) Then cover until cauliflower is tender.
3) Puree in food processor with olive oil and Parmesan. Salt and pepper to taste
Serves 4
Courtesy Randy Feltis, @oscarsbarrie