Chef Cassie Powers
Braised Short Ribs with Mashed Cauliflower and Honey Roasted Carrots
Short Ribs:
1.5 lb beef short ribs
1garlic head, cut in half
1 yellow onion, sliced
1 cup red wine (the same wine you will be serving)
2 cups water (or beef stock)
1 bay leaf
4 sprigs fresh thyme
1" cinnamon stick
Olive oil
Salt & Pepper
Preheat oven to 350 degrees
Season short ribs with salt & pepper
In a dutch oven or oven-safe pot (no plastic handles),sear short ribs in olive oil on all sides until brown
Add onions, garlic head, bay leaf and thyme sprigs and saute until onions are soft
Deglaze pan with the wine, and simmer for 5 min
Add just enough water/beef broth to almost cover short ribs
Bring to a rolling boil
Place lid on dutch oven, or cover pot tightly with foil and place in middle rack of oven.
Cook for 1 hour, then remove lid for an additional 15 min
Strain some of the sauce and place in a small pot on low heat
Cauliflower Mash:
1 head cauliflower, cut into florets
1/2 c heavy cream
2 T butter
Place all ingredients in a medium pot and bring to a simmer
Cook until cauliflower is completely tender (about 30 min)
Mash with a potato masher for a more rustic texture, or place all ingredients in a blender for a smooth puree
Honey Roasted Carrots:
1 lb baby carrots, peeled
1 T honey
1 T olive oil
Chopped rosemary
Salt & pepper
Toss all ingredients together, and bake @ 350 until caramelized and tender (about 25 min)
*hint - start carrots in same oven with pot of short ribs, after you bring the cauliflower to a simmer
Wine:
2008 Zen of Zin old vine zinfandel
