Garlic-Braised Short Ribs with Cauliflower Puree

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.

In a second Suvie pan, combine 1 lb riced cauliflower, 3/4 cup heavy cream, 2 tbsp butter, and 1/2 tsp salt.

Insert both pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 8 hours.

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.

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.