Braised Short Ribs with Cauliflower Mash

Ingredients makes 6 servings

• Short ribs:
• 6 bone-in short ribs (1.8 kg/ 4 lbs) - will yield about 60% meat
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp ghee or duck fat (30 ml)
• 1 tsp garlic powder
• 1 tsp onion powder or 2 tsp onion granules
• 1 tbsp sweet paprika or smoked paprika
• 1 tbsp dried oregano or rosemary
• ¹/₂ tsp chili powder
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 1 cup bone broth or chicken stock (240 ml/ 8 fl oz)
• Cauli-mash:
• 1 large cauliflower (1 kg/ 2.2 lb)
• 1 stick unsalted butter or ¹/₂ cup ghee extra virgin olive oil (113 g/ 4 oz)
• 1 tsp sea salt
• ¹/₂ tsp ground black pepper

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Season the ribs with a good pinch of salt and pepper. (Total weight of 6 short ribs with bones will be about 1.8 kg.)

2. Heat pot over high heat (or use the Saute setting on the Instant Pot). Add in ghee and heat up. Once hot, sear the short ribs in for about 1 minute per side. Remove from pot and set aside.

3. Transfer the seared ribs to a baking tray. In a small bowl, mix the garlic powder, onion powder, paprika, oregano and chili powder. Sprinkle the seared ribs.

4. Turn the ribs on the other side to sprinkle all over with all of the spice mix.

5. Pour coconut aminos and bone broth into the tray. Cover with aluminium foil. Transfer into the preheated oven and bake for 3 ¹/₂ to 4 hours, until the meat is tender.

6. Meanwhile, prepare the cauliflower mash. Cut the cauliflower into florets. Place cauliflower in a steamer basket over a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook. Remove the lid and let the steam escape.

7. Transfer the cauliflower into a blender and add the butter (or use ghee or olive oil), and a good pinch of salt and pepper. Process until smooth. Set aside.

8. Remove the ribs from the oven and set aside to cool down for a few minutes before serving.

9. Serve the cauliflower mash with the braised short ribs and pour some of the meat juices over. Sprinkle with sliced spring onions.

10. To store, refrigerate for up to 4 days. The meat can be frozen for up to 2 months but the mash is best prepared fresh.