Mushroom Braised Short Ribs
Big, bold & beautiful!
Calories 4599kcal
Ingredients
Short Ribs
- 2 kg beef short ribs cut into 6 ribs
- 2 carrots
- 1 stick celery
- 1/2 red onion
- 2 tbsp tomato paste
- 3 sprigs thyme
- 2 bay leaves
- 1-2 tsp chili flakes
- 500 ml red wine
- 100 ml beef stock
- 10 g dried morels
- 250 ml warm water
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic
- 50 ml balsamic vinegar
- salt & pepper
Cauliflower Puree
- 1 whole cauliflower chopped
- 2 cloves garlic crushed
- 70 g butter
- 75 ml cream
- salt & pepper
Carrots
- 1-2 bunch dutch carrots
- 1 tbsp olive oil
- 1 tsp salt
Instructions
Short Ribs
- Mix morel mushrooms with 250ml warm water
- Chop carrot, onion, celery & garlic finely
- Season ribs generously in salt/pepper
- Using a dutch oven on high heat add olive oil & sear short ribs until browned all over. Remove and set aside
- In the same pan on medium heat add butter & vegetables and cook for 3-4 minutes until softened
- Add tomato paste and cook for 2 minutes, stirring regularly
- Remove morels from warm water and chop finely
- To the dutch oven, add thyme, bay leaves, chili flakes, stock, wine, balsamic, chopped morels & morel water. Bring to a rolling boil and add the ribs back in
- Cover and place in the oven @ 150c for 2.5 – 3 hours
- Once meat falls off the bone remove the meat, skim off the fat and strain the sauce (place carrots in the oven and start to cook the cauliflower)
- Reduce sauce by ½ and place the ribs back inside and simmer on a low heat until ready to serve
Cauliflower Puree
- Dice cauliflower and place in a pot of salted water. Cook for approx. 10 minutes until soft
- Place cauliflower in a food processor along with cream and 20g of butter, blend until smooth *see tips*
- In a saucepan add 50g butter and crushed garlic. Cook on medium heat until butter starts to foam and turn brown. Stir through cauliflower puree and serve
Carrots
- Place dutch carrots on a tray and season with oil and salt
- Place in the oven @ 180c and cook for 20-25 minutes
Assembly
- Place a generous spoon of cauliflower puree in center of plate, making a hole in the center. Top with short rib and a couple tbsp of sauce (this will stay within the hole). Place carrots on the side.
- Enjoy!
Notes
Essential Tools
- chef knives
- chopping board
- measuring utensils
- food processor/stick blender
- saucepan
- baking tray
- sieve
- dutch oven/ large heavy bottom casserole dish
Tips/Tricks
- you could substitute beef cheeks if you can’t get hold of short ribs – cooking times may vary slightly
- if you aren’t a fan of cauliflower then mashed potatoes also work great with the dish
- porcini mushrooms are an alternative if you can’t source morels
- when blending cauliflower puree if it’s a little too thick still then add some water to thin it out. I like to run the puree through a sieve afterwards to make sure it’s silky smooth but it’s not essential
- browning the meat is HUGELY important, the more colour the more flavour. Don’t worry about the little burnt bits on the bottom of the pan, once you add the veggies they will come up and they add TONS more flavour too
- if only cooking for 2 or 3 ppl reduce the carrots by 1 and reduce the liquids by 20% - you still want/need enough liquid to cover the ribs in the pot. BUT I like to cook that bit extra and freeze the ribs/sauce for a great midweek dinner!
Nutrition
Calories: 4599kcal | Carbohydrates: 84g | Protein: 290g | Fat: 299g | Saturated Fat: 103g | Cholesterol: 964mg | Sodium: 4834mg | Potassium: 7831mg | Fiber: 16g | Sugar: 36g | Vitamin A: 82525IU | Vitamin C: 42mg | Calcium: 468mg | Iron: 39mg