Beef Short Rib & Roasted Cauliflower 


  • Beef ribs
  • Red wine
  • Beef or chicken stock
  • Tomato Purée 
  • Sugar
  • Orange zest
  • Thyme
  • Rosemary
  • Carrot
  • Celery
  • Onion
  • Garlic
  • Cauliflower 

Short rib should give amazing taste and texture once he’s done.  He needs a long slow braise to render all of that fat and to soften the  meat.

  • First job, get those ribs properly browned.  No grey allowed.
  • Remove from the pan, discard excess oil and now add to the pan the: carrot, celery, onion and whole garlic cloves. Gently fry until everything gets a bit of colour.  
  • Combine veg with the short ribs, herbs and orange zest in a roasting tray. 
  • Deglaze the frying pan with a bottle of red wine and beef/chicken stock.  Add some tomato puree and a pinch of sugar, a little salt and pepper.  
  • Reduce this down a little, then pour over the short rib.  They should be 2/3 submerged. 
  • Cover tightly in tinfoil, baking at 140 c for 3-4 hours, basting every 1/2 hour. 
  •  When the meat is deliciously tender put it aside. Skim fat off the liquor  that’s left and reduce until it has a little more body and tastes fantastic. 
  • Adjust seasoning accordingly and pour back over the meat. 
  •  We served this with yorkshire puddings, mash potato, horseradish sauce and roasted cauliflower cheese. 

 Roasted Cauliflower Cheese 

  • Separate out the florets and put in roasting tray.  Put in a little olive oil along with salt and pepper and thoroughly toss to coat.  
  • Roast in medium oven for 25-35 mins, shaking regularly until florets are golden and nutty.  
  • Then add cheese sauce and roast for another 5-10 mins.  

Try this and you’ll never make cauliflower cheese with steamed veg again…!



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