Garlic and Red Wine Beef Short Ribs:
2 Tbsp avocado oil
5lb bone-in short ribs, 1½” thick
JF Spicy Salt, to taste
Fresh cracked black pepper
2 large bulbs of garlic, cut into halves
1 medium onion, chopped
4 stalks of celery, chopped
2 medium carrots, chopped
3 Tbsp tomato paste
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 head of cauliflower, roughly chopped into florets
½ cup flour (sub almond flour)
½ cup breadcrumbs (sub grain-free crackers, crushed)
JF Spicy Salt, to taste
½ tsp garlic powder
3 Tbsp milk (sub almond milk)
1 (5oz) jar hot sauce (I like Frank's RedHot)
4 Tbsp unsalted butter, melted (sub ghee or vegan butter)
1 cup parsley, coarsely chopped (optional)
½ cup chives, finely chopped (optional)
1 Tbsp lemon zest (optional)
Garlic and Red Wine Beef Short Ribs
In a Dutch oven on high heat, brown the short ribs in the vegetable oil in batches for 6-8 minutes per side. Season them with JF Spicy Salt and fresh cracked black pepper prior to browning. Remove the excess fat from the Dutch oven, but leave 2 Tbsp. Place the garlic halves face down and brown for 1-2 minutes on medium heat. They should be golden brown. Add the onion, celery, and carrots to the Dutch oven and season with JF Spicy Salt and fresh cracked black pepper. Sauté for 5-10 minutes until softened. Add the tomato paste and mix well to combine with the vegetables. Cook for 2-3 minutes until the tomato paste has begun to caramelize. Pour in the red wine and let simmer for 2-3 minutes. Scrape down any little brown or caramelized bits using a wooden spoon. Pour in the beef stock and season with the sprigs of thyme. Add back in the short ribs and make sure they are completely submerged. Add more beef stock if necessary. Bring the Dutch oven to a simmer, cover and place in the oven at 275º. Cook for 3 1/2-4 hours until the short ribs are falling off the bone. Remove the short ribs from the Dutch oven and set to the side. Strain the vegetables from the cooking liquid and use as a sauce for the short ribs being careful to remove the excess fat as well. Garnish with parsley, chives, and lemon zest on top.
Recipe adapted from the New York Times.
Preheat the oven to 425º. Spray the cauliflower florets with avocado oil. Mix well to ensure all the florets are evenly coated. Season with garlic powder in ¼ tsp increments to ensure the florets are evenly coated. Toss well. Sprinkle flour evenly over the cauliflower. Add milk to the cauliflower. Season the breadcrumbs with JF Spicy Salt and pour them over the cauliflower. Place the florets on a baking sheet and bake for 25 minutes. While these are cooking, combine the melted butter and the hot sauce in a small bowl. Dip each floret into the sauce mixture and cover completely. Place back onto the baking sheet and bake for 15 minutes.
Recipe adapted from Chocolate Covered Katie.