Red Wine Braised Short Rib

garlic red chard / purple cauliflower puree 

For the Short Ribs

2. Lb Bone-In Short Ribs

Salt, Pepper

1/4 C. Neutral Oil

8 Pearl Onions, Pealed 

2 Garlic Cloves, Minced

3/4 C. Dry Red Wine (I used Cabernet Sauvignon)

1 C. Beef Broth

5 Thyme Sprigs

Preheat oven to 200 degrees. Season short ribs generously with salt and pepper. Heat oil in medium cast iron pan to high heat. Add short ribs and brown on all sides. Add onions and garlic and let saute for 4 minutes before adding remaining ingredients. Cover with foil and place in the oven for 5-6 hours. Remove short ribs from pan and cover. Reduce juices in pan to use as sauce. Add salt & pepper if needed.

For the Red Chard

1 Tbsp. Olive Oil

1 Garlic Clove, Minced

2 C. Red Chard, Roughly Chopped

Salt, Pepper to taste

Heat oil to medium heat in medium size sauce pan. Add garlic and cook until soft and fragrant, 3-4 minutes. Add chard and saute for 5 minutes, or until wilted. Season with salt and pepper.

For the Cauliflower Puree

1 Head Purple Cauliflower 

3/4 C. Heavy Cream

1 Tbsp. Butter

1 Garlic Clove, Minced

Salt, White Pepper, to taste

Bring 5 C. water to a boil in a large pot. Chop stems from cauliflower head. Place in boiling water and cook until soft and can easily be poked through with a fork. Place in food processor with remaining ingredients. Puree until smooth.