Bone-in Beef Shortrib Recipe

Cooking Instructions

1. 1

   Prepare the Braise

   Preheat your oven to 300°F (150°C). In a large oven-safe pot, heat olive oil over medium-high heat. Season the beef shortrib with salt and pepper, then sear on all sides until browned. Remove the shortrib and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

3. 3

   Add Liquids and Herbs

   Pour in the cherry wine and port wine, scraping the bottom of the pot to deglaze. Add beef broth, thyme, and bay leaf. Return the shortrib to the pot.

4. 4

   Braise the Shortrib

   Cover the pot and transfer it to the oven. Braise for about 3 hours or until the meat is tender and pulls away from the bone.

5. 5

   Prepare the Purée

   Meanwhile, boil the chopped cauliflower and potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.

6. 6

   Sauté the Spinach

   In a skillet, heat a little olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

7. 7

   Serve

   Plate the cauliflower-potato purée, top with the braised shortrib, and serve with sautéed spinach.