Mushroom braised short ribs in a brown butter with cauliflower puree & dutch carrotsis the latest recipe to grace the table of AnotherFoodBloggers home.
I wont lie, this dish does take a little bit of time, but most of that is braising time..... so, you can clean the house, mow the lawns, or even better put your feet up with a good book. I promise it will be worth the wait for that 'fall off the bone' and 'melt in your mouth' succulent ribs paired perfectly withSeabrook 'The Founder' Cabernet Sauvignon, it's a match made in heaven!
Serves 6
This recipe is done based upon a 2kg piece of Beef Short Rib, This recipe take around 20 minutes to prep and 3hrs for the Short Rib to be braised perfectly. You can also use Beef Cheek if you cant get your hands on Short Rib from your local butcher. I quickly sear the ribs on a high heat in the Dutch oven or pan before placing in to braise. I’ll add a few tips/tricks at the end
Ingredients
Short ribs x 2 kg (cut into 6 ribs)
Carrots x 2
Celery x 1
Red Onion x ½
Tomato Paste x 2 tbsp
Thyme x 3 sprigs
Bay Leaves x 2
Chili flakes x 1-2 tsp
Red wine x 500ml
Beef stock x 100ml
Dried morels x 10g
Warm water x 250ml
Olive oil x 2 tbsp
Butter x 2 tbsp
Garlic x 4 cloves
Balsamic vinegar x 50ml
Salt & Pepper
Cauliflower Puree
Cauliflower x 1
Garlic x 2 cloves
Butter x 70g
Cream x 75ml
Salt & pepper
Carrots
Dutch carrots x 1 bunch
Olive oil x 1 tbsp
Salt x 1 tsp
Method
Short Ribs
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, 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 any excess 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.
Cauliflower Puree
1. Dice cauliflower and place in a pot of salted water. Cook for approx. 10 minutes until soft
2. Place cauliflower in a food processor along with cream and 20g of butter, blend until smooth *see tips*
3. In a saucepan add 50g butter and chopped garlic. Cook on medium heat until butter starts to foam and turn brown. Stir through cauliflower puree and serve
Dutch Carrots
1. Place dutch carrots on a tray and season with oil and salt
2.Place in the oven @ 180c and cook for 20-25 minutes
Assembly
1. 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.
2. Enjoy!
Tips and 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!
Check out more delicious recipes by Gavin atAnotherFoodBlogger
We met Gavin and his family when they visited the cellar door in September 2019 and upon learning Gavin's love of food and wine decided to collaborate and bring you some delicious recipes paired with our wines.
