Careme Recipes

Ingredients

• Beef Chuck Bone In Flanken Style Short Ribs 1.5 lb $12.99 / lb
• Organic Cauliflower 1 large head $3.49
• Organic Lacinato Kale (or Organic Kale) 1 bunch $2.99
• Organic Jumbo Yellow Onions 1 medium, sliced $2.19 / lb
• Organic Carrots Bunch 2 medium, chopped $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 6 cloves, divided $2.79
• Dry red wine (Cab/Syrah) 1 1/2 cups
• Beef broth 1 cup
• Tomato paste 1 tbsp
• Olive oil 1 tbsp
• Bay leaf 1 (optional)
• Dried thyme or rosemary 1/2 tsp
• Salt + black pepper to taste
• Milk (or plain Greek yogurt) 2–4 tbsp (for mash, as needed)

Instructions

1. Heat oven to 325°F. Pat short ribs dry; season generously with salt and pepper.
2. Brown ribs: In a Dutch oven over medium-high, heat 1 tbsp olive oil. Brown ribs well on both sides (work in batches), ~8 min total. Remove to a plate.
3. Sauté base: Reduce heat to medium. Add sliced onion and chopped carrots; cook 5 min. Add 3 minced garlic cloves + 1 tbsp tomato paste; cook 1 min.
4. Deglaze: Add 1 1/2 cups red wine, scraping browned bits. Simmer 4 min.
5. Braise: Add 1 cup broth, thyme/rosemary, bay leaf (optional). Return ribs. Cover and bake 2.5–3 hours until very tender.
6. Cauliflower mash: Steam or boil cauliflower florets until very soft, 10–12 min. Drain very well. Blend/mash with 1–2 minced garlic cloves, salt, pepper, and 2–4 tbsp milk (or a spoon of Greek yogurt) until creamy.
7. Quick kale: Strip kale leaves from stems, chop. Sauté in a pan with a little oil, 1 minced garlic clove, salt, and a splash of water; cook 3–5 min until tender.
8. Finish sauce: Remove ribs. Skim fat from the braising liquid and simmer on the stove 8–12 min until glossy. Adjust salt/pepper.
9. Serve: Plate cauliflower mash, top with short ribs and plenty of red-wine sauce, with garlicky kale on the side.