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This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is the ultimate comfort dish during the colder months and a great recipe to use around the holidays! It’s hearty and flavorful, made with Cauliflower instead of traditional Mash for less carbs, and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Braised Short Ribs with Cauliflower Mash

Main Ingredients Needed

  • Bone-in Beef Short Ribs

  • Avocado Oil

  • Veggies – Onions, Carrots, Celery Stalks, Shallot

  • Tomato Paste

  • Red Wine

  • Beef or Chicken Broth

  • Fresh Thyme & Rosemary

  • Head of Cauliflower – Cut into florets.

  • Butter – I used non-dairy.

  • Garlic Cloves

  • Milk – Any milk will work but I used almond milk.

  • Salt & Pepper – To taste.

Tips When Making Braised Short Ribs With Cauliflower Mash Potatoes

  • You can substitute red wine for the balsamic.

  • Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.

Red Wine Braised Short Ribs with Cauliflower Mash

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

25

minutes

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is hearty and flavorful and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Ingredients

  • For the short ribs:
  • 3-5 Lbs Bone-In Beef Short Ribs

  • Salt & Pepper (to taste)

  • 3 Tablespoons Avocado Oil

  • 1 Onion (chopped)

  • 3 Carrots (chopped)

  • 2 Celery Stalks (chopped)

  • 1 Shallot (peeled & chopped)

  • 2 Tablespoons Tomato Paste

  • 2 Cups Red Wine

  • 1 Cup Beef or Chicken Broth

  • 1 Bunch Fresh Thyme

  • 3 Sprigs Fresh Rosemary

  • For the cauliflower mash:
  • 1 Head Cauliflower (cut into florets)

  • 3 Tablespoons Butter (dairy or non-dairy)

  • 6 Garlic Cloves (roughly chopped)

  • 2 Shallots (roughly chopped)

  • 1 Tablespoon Milk (dairy or non-dairy)

  • Salt & Pepper (to taste)

Directions

  • Preheat oven to 350° Fahrenheit.
  • Season all sides of short ribs with a generous pinch of salt and black pepper. Heat avocado oil in a large pot over medium-high heat, then brown short ribs in oil, rotating to evenly brown on all sides. 
  • Remove short ribs from pot then add in onion, carrot, celery, and shallot. Cook until soft, about 5 minutes, then stir in tomato paste and cook for another 2-3 minutes.
  • Place short ribs back into pot, along with any juices that have been released from the meat. Add in red wine, beef or chicken broth, fresh thyme, and fresh rosemary.
  • Bring everything to a boil, then cover pot with lid, and transfer it into preheated oven. Cook for about 2 hours or until short ribs are super tender.
  • While short ribs cook, make the cauliflower mash by boiling cauliflower florets in a large pot of salted boiling water until tender, about 10 minutes. Strain cauliflower then set aside to cool slightly before pureeing. 
  • While cauliflower cools, melt butter in the same pot over medium-low and add in garlic, cook for about 2 minutes or until fragrant.
  • Transfer cooled cauliflower, sautéed garlic, milk, salt, and black pepper to a food processor or high-speed blender. Pulse cauliflower until smooth, then scoop onto plates, and serve with braised short ribs on top.

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More Healthy & Hearty Recipes

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Instant Pot Bolognese

This Instant Pot Bolognese Sauce is one of my most favorite recipes that I love to serve with penne or other type of pasta. Thanks to the pressure cooker, the cooking time is cut in half and tastes absolutely delicious. Also, this is a super great recipe for meal prepping. You can easily double the recipe and freeze. So, when you don’t feel like cooking, you can easily defrost it, cook up some pasta, and voila! You have your dinner or lunch for the week.

Main Ingredients Needed For Instant Pot Bolognese

  • Ground Beef – Swap with ground turkey for an even leaner dish, or ground tofu.

  • Pancetta – seasoned Italian salt-cured meat made from pork belly. It really brings a lot of flavor to this sauce, so I highly recommend, but totally optional!

  • Celery/Carrot –  I recommend including the carrots & celery, but feel free to swap with peppers or other veggies. Or, remove the veggies altogether.

  • (Dry) Red Wine – You can use white wine instead, which will alter the flavor. You can also skip the alcohol and just use water.

  • Pasta – Choose whatever pasta you’d like to serve. I used penne, but you could try tagliatelle noodles.

  • Jar-Crushed Tomatoes

  • Spices – Oregano, salt, black pepper, fresh parsley

Instant Pot Bolognese Sauce

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Ingredients

  • 1 Tablespoon Olive Oil

  • 1 Onion (chopped)

  • 1 Celery Stalk (chopped)

  • 1 Carrot (chopped)

  • 3 Garlic Cloves (minced)

  • 1 LB Ground Beef

  • 4 Ounces Diced Pancetta

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1 28-Ounce Jar Crushed Tomatoes

  • 1/2 Cup Dry Red Wine

  • 1/4 Cup Fresh Parsley (chopped)

Directions

  • Set Instant Pot to sauté setting, add in olive oil. Once hot, sauté onion, celery, and carrots until soft, about 4 minutes.
  • Add in garlic, ground beef, pancetta, dried oregano, salt, and black pepper. Cook, stirring frequently, until meat is no longer pink. 
  • Pour in crushed tomatoes and red wine. Stir to combine before securing lid and setting Instant Pot to manual high pressure for 20 minutes.
  • Quick release steam, remove lid, and set back to the sauté setting for 3-5 minutes or until liquid has reduced slightly. Add parsley, then taste and adjust any seasoning as desired.

Notes

  • To store: You’ll want to store the pasta and sauce separately. Once cool, transfer the Bolognese to an air-tight container and refrigerate for up to 5 days.
  • To freeze: Freeze this Bolognese for up to 3 months in a freezer-friendly container or freezer bag.

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