Garlic-Braised Short Ribs with Cauliflower Puree | CookOS

Garlic-Braised Short Ribs with Cauliflower Puree

Name: Garlic-Braised Short Ribs with Cauliflower Puree
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 oz boneless beef short ribs; 1 head of garlic, peeled; cloves separated; 1 carrot, peeled and cut into 1-inch pieces; 1 oz demi-glace reduction; 2 tbsp cornstarch; 1 cup red wine, beef broth, or water; 2 sprigs fresh thyme, or 1 tsp dried; 1 lb riced cauliflower; 3/4 cup heavy cream or whole milk; 2 tbsp butter

Garlic-braised short ribs are tender, wine-braised beef chunks with roasted garlic cloves, finished with a silky cauliflower puree. This gluten-free French braise delivers deep, savory flavors without flour thickening.

🌍French 🥗Gluten-Free 🏷️Garlic 🏷️Braised 🏷️Short ribs Cauliflower puree

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🏷️Beef

Garlic-Braised Short Ribs with Cauliflower Puree

Total

8h 10m

Servings

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

24 oz boneless beef short ribs
1 head of garlic, peeled; cloves separated
1 carrot, peeled and cut into 1-inch pieces
1 oz demi-glace reduction
2 tbsp cornstarch
1 cup red wine, beef broth, or water
2 sprigs fresh thyme, or 1 tsp dried
1 lb riced cauliflower
3/4 cup heavy cream or whole milk
2 tbsp butter

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Instructions

1
Season 24 oz boneless beef short ribs on all sides with ½ tsp salt and 1/2 tsp pepper. Place in a Suvie pan with the garlic cloves, carrots, and fresh thyme. In a small bowl, whisk together the demi glace, 1 cup red wine, and 2 tbsp cornstarch until fully combined, and then pour the mixture over the short ribs.
2
In a second Suvie pan, combine 1 lb riced cauliflower, 3/4 cup heavy cream, 2 tbsp butter, and 1/2 tsp salt.
3
Insert both pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 8 hours.
4
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 until creamy. Adjust seasoning to taste with salt and pepper.
5
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.

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Tips & Notes

Pro tips

Sear the short ribs in a hot pan before braising to build a flavorful crust and deepen the sauce.
Use whole peeled garlic cloves rather than minced—they soften and sweeten during the braise, becoming mild and spreadable.
Skim excess fat from the braising liquid after chilling overnight; the ribs taste cleaner and the sauce coats better.
Cauliflower puree can break if overheated or over-whisked; fold in cream gently after cooking to keep it smooth and light.

Substitutions

Red wine → beef broth or water (lighter sauce, less acidity)
Heavy cream → whole milk or crème fraîche (lighter puree, slightly tangier)
Fresh thyme → rosemary or bay leaf (earthier notes, adjust to taste)
Boneless short ribs → chuck roast or beef chuck stew meat (similar texture, reduce braise time by 20–30 minutes)

Storage & make-ahead

Store braised short ribs and puree separately in airtight containers for up to 3 days. Reheat ribs gently in the oven at 325°F or low stovetop heat; warm puree in a double boiler or microwave, stirring in a splash of cream to loosen if needed.

Common Questions

Can I use bone-in short ribs instead of boneless?

Yes. Bone-in ribs add extra flavor to the braising liquid but will require 25–30 minutes longer cooking time. Account for the extra weight when calculating portions.

How do I know when the short ribs are done?

The meat should be fork-tender and easily pierced without resistance. At low simmer, boneless ribs typically reach this point in 1.5–2 hours.

Can I make this ahead?

Yes. Braise the short ribs 1–2 days in advance, cool completely, and refrigerate in their braising liquid. Reheat gently on the stovetop. Make the cauliflower puree fresh or up to 1 day ahead.

What if I don't have demi-glace reduction?

Omit it and increase the braising liquid (red wine and beef broth) slightly. The dish will be lighter but still flavorful; finish with a knob of butter to round out the sauce.