Braised Boneless Beef Short Rib with Horseradish Gremolata, Cauliflower & Potato Puree
- 3 lbs Boneless short ribs * see note below
- 1 Package brown sauce
- 1 Bottle Scott Harvey Wines Barbera
- 1 Head of cauliflower
- 1 Package quality instant mashed potatoes
- 1 cup Salted butter
- 1/3 cup Tres Osos Organic EVOO
- 1/2 cup Fresh grated horseradish
- 1 cup Chopped fresh Italain parsley
- 1 tsp Salt
Cut the boneless short rib into 8oz pieces. Place into large ziplock and pour ½ the bottle of Barbera into the bag and hold at room temp for 1 hour. Preheat oven to 400, take a large roasting pan, and place the marinated meat and the remaining wine into the roasting pan. Fill up the pan with water to just cover the meat and mix in the dried brown sauce mix and the garlic. Cover and roast for 1 hour then lower the oven to 250 and continue for 3 more hours.
Mix the shredded horseradish, chopped parsley, and salt together and hold for service.
To make the puree, take the cauliflower and break it up into florets and then steam until soft. Take the hot florets out and put them on a baking sheet lined with parchment and put them into a 250 over for 25 minutes to dry out a bit. Now take the cauliflower and place it in a food processer and puree while adding your instant potato mixture, salt and butter until smooth. Place finished puree into a piping bag with tip and hold warm for plating.
Use 6 warned pasta bowls and place the braised short rib into the center of the bowl. Ladle some of the braising liquid over the meat then pipe your puree next to the short ribs and top with the gremolata and drizzle your Tris Osos EVOO over the dish and serve with Scott Harvey’s 2018 J&S Reserve Barbera.
*NOTE: This cut is ridiculously hard to find at retail, so you will get great results from using the Choice boneless short ribs from Costco. Pick the most marbled ones you can find in the display case!