SLOW BRAISED GARLIC AND RED WINE BEEF SHORT RIBS WITH BAKED GLUTEN FREE "BUFFALO CAULIFLOWER"

SLOW BRAISED GARLIC AND RED WINE BEEF SHORT RIBS WITH BAKED GLUTEN FREE "BUFFALO CAULIFLOWER"

The cold weather has me in the mood for cozy, home-cooked meals. These braised short ribs are decadent and delicious. Serves 6.

INGREDIENTS:

Garlic and Red Wine Beef Short Ribs:
2 Tbsp vegetable oil
5 lb bone-in short ribs, 1 1/2” thick
JF Spicy Salt, to taste
Fresh cracked black pepper
2 large heads of garlic, cut into halves
1 medium onion, chopped
4 stalks of celery, chopped
2 medium carrots, chopped
3 Tbsp tomato paste
2 C dry red wine
2 C beef stock
4 sprigs of thyme


Optional Garnish:
1 C parsley, coarsely chopped
1/2 C chives, finely chopped
1 Tbsp lemon zest, finely grated

Buffalo Cauliflower:
1 head of cauliflower, rough chopped into florets
Spray of avocado oil
1/2 C flour
1/2 C breadcrumbs
JF Spicy Salt, to taste.
1/2 tsp garlic powder
3 Tbsp milk
1 (5 OZ) jar of Franks Red Hot Sauce
4 Tbsp unsalted butter, melted 

PROCESS:

 

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.


Buffalo Cauliflower:
Spray the cauliflower florets with avocado oil. Mix well to ensure all the florets are evenly coated. Season with garlic powder in 1/4 tsp increments to ensure the florets are evenly coated. Toss well. Sprinkle 1/2 C of flour evenly over the cauliflower. Add 3 Tbsp of 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 at 425º. While these are cooking, combine the melted butter and the Franks Red 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 at 425º.
 
Recipe adapted from Chocolate Covered Katie.

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