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Braised Beef Short Ribs with Cauliflower Mash

with Beef Bone Broth Native Herbs
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
4 hours 20 mins
Braised Beef Short Ribs with Cauliflower Mash

Rich, tender, and oh-so-comforting! This dish is everything you love about comfort food, with the added goodness of Beef Bone Broth Concentrate for some immunity and gut boosting. Paired with creamy cauliflower mash that’s a little lighter (but just as delicious) than traditional mashed potatoes, this dish is the perfect balance of rich flavour and wholesome goodness.

Main Meals
Italian inspired
Pantry Items
View in metric
  • 5-6 Beef short ribs
  • Pinch salt and pepper
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 3-4 tbsp olive oil
  • 3 carrots, cut into chunks
  • 1 lb baby potatoes, halved
  • 2 cups red wine
  • 2 tbsp Beef Bone Broth Concentrate Native Herbs
  • 5 cups hot water
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme + extra for garnish
  • 1 lb frozen cauliflower florets
  • 2 cups milk
  • 2 tbsp butter
  1. Preheat the oven 325 F.
  2. Season the beef ribs with salt and black pepper.
  3. Sear the beef in a Dutch oven or oven proof pot in two separate batches until golden brown on all sides then transfer to a plate.
  4. Add the onion and garlic to the same pot. Cook the onions for approximately 4 to 5 minutes until they soften and caramelize.
  5. Add the beef back into the pot. Pour in the red wine and stir, cook for a minute. Add the tomato paste, beef broth concentrate, 3 cups of hot water, baby potatoes, carrots and thyme.
  6. Cover and cook for 3 hours in a preheated oven. 
  7. After 2 hours, pour 2 cups of hot water into the pot and continue to cook for 1 more hour. The beef should be easily pulled from the bone. 
  8. Meanwhile, make the cauliflower mash, add frozen cauliflower to a pot with 1 tbsp butter and milk. Boil for 10 minutes or until softened.
  9. Scoop out cauliflower into a heat proof food processor. And add in ¼ cup of the milk mixture with a pinch of salt and pepper. Blend until smooth. 
  10. Check the consistency of the beef sauce, if it is too thin, remove the beef ribs and simmer the sauce until it reduces down a little. Taste and season with salt and pepper, and finish with a tbsp of butter (stir through)
  11. Serve into bowls dividing the mash mixture and stew. Garnish with a little fresh thyme.