Mushroom Braised Short Ribs

🧂 Ingredients

• 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
• 1 whole cauliflower

  chopped
• 2 cloves garlic

  crushed
• 70 g butter
• 75 ml cream
• salt & pepper
• 1-2 bunch dutch carrots
• 1 tbsp olive oil
• 1 tsp salt

Instructions

• 1 Mix morel mushrooms with 250ml warm water
• 2 Chop carrot, onion, celery & garlic finely
• 3 Season ribs generously in salt/pepper
• 4 Using a dutch oven on high heat add olive oil & sear short ribs until browned
  all over. Remove and set aside
• 5 In the same pan on medium heat add butter & vegetables and cook for 3-4 minutes
  until softened
• 6 Add tomato paste and cook for 2 minutes, stirring regularly
• 7 Remove morels from warm water and chop finely
• 8 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
• 9 Cover and place in the oven @ 150c for 2.5 – 3 hours
• 10 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)
• 11 Reduce sauce by ½ and place the ribs back inside and simmer on a low heat until
  ready to serve
• 12 Dice cauliflower and place in a pot of salted water. Cook for approx. 10 minutes
  until soft
• 13 Place cauliflower in a food processor along with cream and 20g of butter, blend
  until smooth *see tips*
• 14 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
• 15 Place dutch carrots on a tray and season with oil and salt
• 16 Place in the oven @ 180c and cook for 20-25 minutes
• 17 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.
• 18 Enjoy!

Nutrition Info