Red Wine Braised Short Ribs With Whipped Cauliflower

• servings: 6
• active time: 20 min

Ingredients

SHORT RIBS

5 pounds bone-in beef short ribs

Fine pink Himalayan salt and freshly ground pepper

1 medium yellow onion, thinly sliced

2 shallots, thinly sliced

2 cups dry red wine, such as Cabernet Sauvignon

2 cups low-sodium beef broth

2 tablespoons tomato paste

4 sprigs of fresh thyme, plus more for serving

2 sprigs of fresh rosemary

2 bay leaves

1 head of garlic, unpeeled and halved crosswise

CAULIFLOWER

Pink Himalayan salt

2 large heads of cauliflower, cored and separated into florets (about 6 cups)

4 garlic cloves, smashed

½ cup shredded provolone cheese

4 tablespoons (½ stick) salted butter

Directions

OVEN

COOK 3 HOURS

1. Preheat the oven to 325°F.

2. MAKE THE SHORT RIBS. Season the short ribs with salt and pepper.

Place them in a Dutch oven over medium-high heat and cook until just browned, 3 to 5 minutes per side. Transfer the ribs to a plate.

3. Add the onion and shallots to the Dutch oven. Cook, stirring, until the onion begins to soften, about 5 minutes. Return the short ribs to the pan.

Add the wine, broth, tomato paste, thyme, rosemary, and bay leaves. Season with salt and pepper and gently stir to combine. Add the garlic.

4. Cover and roast until the short ribs are tender and falling off the bone, 2½ to 3 hours. Discard the thyme, rosemary, bay leaves, and garlic.

5. MAKE THE CAULIFLOWER. Bring a large pot of salted water to a boil.

Add the cauliflower and cook until tender, about 10 minutes. Drain, pat dry, and then return to the pot.

6. Add the garlic to the cauliflower. Using an immersion blender, blend the mixture until smooth and creamy, about 1 minute. (Alternatively, transfer the cauliflower to a food processor, add the garlic, and process until combined.) Add the provolone and butter. Taste and season with salt and pepper. Blend until the cheese has melted.

7. Spoon the whipped cauliflower onto plates and add the ribs on top.

Drizzle with the pan sauce, top with fresh thyme, and serve.

SLOW COOKER

COOK 4 HRS 10 MIN TO 8 HRS 10 MIN

1. Season the short ribs with salt and pepper. Heat a large skillet over medium-hieh heat. Add the ribs and cook until just browned, 3 to 5 minutes per side. Transfer the ribs to the slow cooker pot.

2. Add the onion, shallots, wine, broth, tomato paste, thyme, rosemary, and bay leaves. Season with salt and pepper and gently stir to combine. Add the garlic. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours.