Prepare to embark on a culinary journey that will transform your kitchen into a gourmet restaurant! These Cabernet Braised Beef Short Ribs are not just a meal; they're an experience that combines the rich, robust flavors of red wine-braised meat with a silky smooth cauliflower leek puree. Imagine tender, fall-off-the-bone beef that's been slowly cooked to perfection, infused with the deep, complex notes of Cabernet Sauvignon - this is the dish that will have your dinner guests begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs beef short ribs
- 1 bottle Cabernet Sauvignon
- 1 cup beef broth
- 2 cups cauliflower florets
- 1 leek, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 1 hour before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Preheat oven to 325°F (165°C). In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat until shimmering.
- Sear short ribs on all sides until deep golden brown, approximately 3-4 minutes per side. This will develop a rich, caramelized exterior and seal in the meat's juices.
- Remove seared ribs from the pot. In the same pot, add sliced leeks and sauté for 2-3 minutes until they begin to soften.
- Deglaze the pot with Cabernet Sauvignon, scraping up all the browned bits from the bottom. Add beef broth and return short ribs to the pot.
- Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for
- 5 to 3 hours, until meat is extremely tender and nearly falling off the bone.
- About 30 minutes before ribs are done, prepare the cauliflower leek puree. Steam cauliflower florets until very tender, approximately 10-12 minutes.
- In a food processor, combine steamed cauliflower and sautéed leeks. Pulse until smooth, adding a small amount of cooking liquid if needed to achieve a creamy consistency.
- Season cauliflower puree with salt and pepper to taste. Keep warm until ready to serve.
- Remove short ribs from braising liquid. Strain and reduce sauce if desired for a more concentrated flavor.
- Plate by spreading cauliflower leek puree on the plate, top with braised short ribs, and drizzle with reduced braising sauce.
Tips
- Temperature Matters: Allow your short ribs to come to room temperature before cooking to ensure even braising.
- Searing is Crucial: Take time to develop a deep golden-brown crust on the ribs - this builds incredible flavor.
- Choose the Right Wine: Use a good quality Cabernet Sauvignon that you'd enjoy drinking, as the flavor will concentrate during braising.
- Low and Slow is the Way: Patience is key. The long, slow cooking process breaks down tough connective tissues, creating melt-in-your-mouth meat.
- Make Ahead Friendly: This dish actually tastes better the next day, so don't hesitate to prepare it in advance.
- Puree Texture Tip: If your cauliflower puree is too thick, use the braising liquid to thin it out, adding extra flavor.
Nutrition Facts
Calories: 656kcal
Carbohydrates: g
Protein: g
Fat: 37g
Saturated Fat: g
Cholesterol: 100mg
