질문하기
Fall-apart short ribs over cauliflower mash instead of potatoes — all the Sunday dinner richness with a smarter carb swap. This one's worth the slow cook time.
Preheat oven to 325°F. Pat short ribs dry, season generously with kosher salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides. Remove to a plate.
Lower heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 6–7 minutes, stirring, until softened and aromatic.
Add minced garlic, cook for 1 minute. Deglaze with red wine, scraping brown bits. Simmer wine for 3 minutes, then add beef broth, thyme, bay leaf, and return short ribs to the pot.
Cover and braise in the oven for 2.5–3 hours until meat is fork-tender and nearly falling apart. Skim excess fat off liquid if desired.
While the ribs finish, steam cauliflower florets until very soft (about 12 minutes). Drain, squeeze out excess moisture with a clean towel.
Mash cauliflower with butter, warm milk, a pinch of salt, and black pepper until silky. Adjust seasoning as needed.
Remove ribs and vegetables to a tray. Reduce braising liquid over medium-high heat for 7–10 minutes until slightly thickened. Discard bay leaf and thyme.
Plate mashed cauliflower, top with short ribs, spoon reduced sauce over, and serve hot.
