Description
A gourmet dish featuring tender short ribs layered with creamy truffle cauliflower puree.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 large head of cauliflower
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 300°F. Season the short ribs with salt, pepper, garlic powder, and onion powder. In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
- In the same pot, add the beef broth, Worcestershire sauce, and thyme. Stir to combine, then return the short ribs to the pot. Cover and transfer to the oven. Cook for 3 hours, or until the meat is tender and falling off the bone.
- While the short ribs are cooking, prepare the cauliflower. Cut the cauliflower into florets and steam until tender, about 10-12 minutes. Drain well.
- In a large bowl, combine the steamed cauliflower, butter, heavy cream, Parmesan cheese, and truffle oil. Use an immersion blender or a food processor to blend until smooth and creamy. Season with salt and pepper to taste.
- Once the short ribs are done, remove them from the pot and shred the meat, discarding the bones. Reserve some of the cooking liquid to drizzle over the stack later.
- To assemble the stack, place a generous scoop of the truffle cauliflower puree on a plate, followed by a layer of shredded short ribs. Repeat the layers until you have a stack of three layers, finishing with the cauliflower puree on top.
- Drizzle some of the reserved cooking liquid over the stack and garnish with chopped chives. Serve immediately.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Add sautéed mushrooms to the short rib mixture for extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg