G

Garlic-Braised Short Ribs with Cauliflower Puree

This recipe is a variation of one of our favorite Suvie recipes, the Short Rib Mac and Cheese, which has been one of our most popular recipes to date. There’s good reason for its popularity: tender chunks of hearty beef short ribs are braised with red wine and aromatics, and served over mac and cheese brimming with melty gruyere cheese topped with a crunchy breadcrumb and parmesan crust. We wanted to provide a variation that’s low-carb friendly so this recipe features an easy cauliflower puree that’s rich and creamy.

Garlic-Braised Short Ribs with Cauliflower Puree

  • Servings: 4
  • Difficulty: 10 hours
  • Print

Ingredients

  • 24 oz boneless beef short ribs
  • 1 head of garlic, peeled and cloves separated
  • 1 carrot, peeled and cut into 1 inch pieces
  • 1 oz demi-glace reduction
  • 2 tbsp cornstarch
  • ½ cup red wine, stock, or water
  • 2 sprigs fresh thyme, or 1 tsp dried
  • 1 lb riced cauliflower
  • ½ cup heavy cream or whole milk
  • 2 tbsp butter

Directions

Season boneless beef short ribs on all sides with ½ tsp salt and pepper. Place in a Suvie pan along with the peeled garlic cloves, carrot pieces, and fresh thyme. Whisk together the demi glace, ½ cup red wine (you can also use stock or water) and 2 tbsp cornstarch until fully combined. Pour the whisked mixture over the short ribs.

In another Suvie pan combine 1 lb riced cauliflower with the heavy cream, butter, and 2 tbsp water. Season with ¼ tsp salt. 

Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 8 hours

After the cook is complete, remove both pans from Suvie. For a smooth cauliflower puree use a food processor, blender, or immersion blender to puree the cauliflower (the nice thing about using cauliflower instead of potatoes is there isn’t the risk of the puree becoming gummy due to all of the starch). Adjust seasoning to taste with salt and pepper. 

Divide the cauliflower between plates. Top with the braised short ribs. Stir the sauce in the pan if it has separated and adjust seasoning to taste. Remove the thyme sprigs and spoon the sauce over the short ribs.

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 8 hours.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 32g, Total Carbohydrates 22g, Total Sodium 580mg, Total Protein 37g

CategoriesBeef Dinner French
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments