Red Wine Braised Short Ribs w/ Mashed Garlic Cauliflower

Ingredients

2-3 lbs. Beef Short Ribs

1 Yellow Onion (Chopped)

1 Green Pepper (Chopped)

3 Celery Stalks (Chopped)

2 Carrots (Chopped)

 ½ bottle of Cabernet Sauvignon or preferred Red Wine

3 Tbs Granulated Chicken Bouillon

1 Tbs Garlic Powder

1 Tbs Italian Seasoning

1 Tbs Parsley

½ Tbs Onion Powder

5 Bay Leave

Salt and Pepper to taste

1 Cup Water

Olive Oil

 Instructions

Preheat oven to 300

1. On medium high heat add a small amount of Olive Oil to Dutch oven and sear beef ribs on each side. Once ribs are seared, remove from the oven and set aside. Leave about a Tbs of the remaining drippings that are left in the pot and discard the rest.

2. Add carrots, onions, celery, pepper, and seasonings to the pot and cook for 4-5 minutes stirring occasionally. Pour in red wine and water and place ribs back into the pot. Add Bay leaves, and cook in oven for 3 hrs.

3. Cook until ribs are falling off the bone tender and serve over mashed cauliflower. Enjoy

Mashed Garlic Cauliflower

Head of Cauliflower cut in florets

1 Tbs Minced Garlic

¼ Cup Grated Parmesan

2 Tbs Reduced Fat Cream cheese (Softened)

½ Tbs Garlic Powder

Salt and Pepper to taste

Instructions

1. Put cauliflower in a steamer over a pot of boiling water. Steam anywhere between 10-15 minutes or until tender. Remove from steamer and drain the cauliflower.

2. In a food processor combine all the above ingredients except for cheeses. Blend on high. Continue to blend until cream texture is achieved.

3. Stir in cheeses and until the mashed cauliflower begins to thicken up. Serve with braised ribs and garnish with parsley. Enjoy