One of the few good things about winter is the delicious, comfort food that we can create. This week I made beef short ribs with potato and cauliflower purée. You’re going to love these bad boys!
Beef Short Ribs with Cauliflower Purée (serves 4)
4 big beef short ribs (about 1.2kg)
2 large cloves of garlic
1 tbsp tomato paste
4 thick middle rashers of bacon with rind removed
1 cup red wine
2 cups good quality beef stock
1 tsp thyme
2 tbsp plain flour
salt and pepper to season
½ large or 1 small head of cauliflower
2 small-medium peeled potatoes
1 tbsp butter
1/4 cup cream
½ cup chicken stock
salt and pepper to taste
- Preheat oven to 150 degrees. Place flour, salt and pepper in a bowl and lightly coat the ribs. Dust off excess flour.
- Place a heavy-based, oven-proof large pot on medium-high heat and add 1-2 tbsp of olive oil. When the oil is hot, add ribs and brown each side. Remove from heat and out the ribs on a plate until the stock is ready.
- Squash garlic cloves and dice onion. Add garlic and onion to the pan. Dice bacon and add to pan. Stir until onion has softened. Add the tomato paste and cook off for one minute.
- Deglaze the pan with the red wine. Bring to boil. Add the stock, the thyme leaves and stir. Add the beef ribs back to the pot and coat them in the liquid. A quarter to a half of the ribs need to be out of the liquid. Add more stock if needed. This will allow for the meat to braise.
- Put the lid on the pot and place in the oven to cook for 3 hours or until the meat is tender and almost falling off the bone.
- Once the ribs are cooked removed them from the liquid and place them on a baking tray lined with baking paper. Place the liquid in a bowl and put it in the freezer so the fat hardens on the top and can easily be removed. Once the fat has cooled, skim it off the top of the liquid and discard. Leave the ribs to cool.
- Turn the oven to 190 and place a little sauce over each rib. Place in the oven for 15 minutes so the ribs start to brown and go a little crispy on the outside and are warmed through.
- Meanwhile strain the sauce over a fine sieve. Push the garlic through the sieve and scrape the bottom of the sieve, placing the thick paste in your sauce. Place the sauce in a saucepan over medium-high heat until it has reduced and started to thicken.
- Steam the cauliflower and boil the potatoes. Once they are cooked through place them in a food processor with butter, cream, stock, salt and pepper. Blend until smooth. Add more salt and pepper if needed.
Serve one beef rib on a bed of the cauliflower and potato purée and then cover with the sauce. Serve with honeyed carrots or steamed greens and a glass of red.