Dinner By Dagny

Not just food, food with flavor

Archive for the month “December, 2012”

Beer Braised Short Ribs over Pureed Cauliflower

A few months ago I  made braised short ribs on the stove and they came out delicious.  However, I’ve been dwelling on cooking them in my crockpot for a while now.  As there is nothing quite like loading the crockpot and then forgetting about it until dinner.  I use “forget” loosely here as I find that the smell becomes more prominent during the day and every time I walk by I take a tweak through the lid to see how everything is going.

Originally I was going to just used the braising gravy from the last time I made short ribs, as it was so good that I froze it.  But then I was looking around for crockpot recipes just to confirm cooking time and came across this recipe at It’s a Keeper. I made a few adjustments like cutting down the volume of onions, adding garlic and I used a Guiness Extra Stout as that was what I was able to find (I didn’t think the pumpkin lager would go well).  I have been bored of potatoes lately and we had already had rice, so I looked for alternatives – pureed cauliflower or pureed white beans.  Cauliflower was outvoted, and I’m very glad for this decision

Ingredients

2 small onions

3-4 pounds bone-in beef short ribs

4 garlic cloves

1 bottle beer (Guiness Extra Stout)

2 Tbsp brown sugar

2 Tbsp Dijon mustard

2 Tbsp tomato paste

2 tsp dried thyme

2 tsp beef base granules

3 Tbsp all-purpose flour

1/2 cup cold water

1 head cauliflower

1 Tbsp cream cheese

Adobo and Pepper to taste

Directions

1.  Layer onions and short ribs in crockpot

2.  Season with Adobo and pepper

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3.  Whisk together beer, brown sugar, mustard, 2 cloves garlic crushed, tomato paste, thyme, beef base, flour and cold water in a bowl

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4.  Pour over short ribs and onions

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5.  Cook on low for 8-10 hours

6.  Clean and Cut cauliflower into small florets

7.  Boil in large stock pot for 6 minutes

9.  Blend in food processor or blender the cauliflower, cream cheese, 2 garlic cloves until smooth

10.  I kept the cauliflower in a warm oven with a pat of butter on it to keep until we were ready to serve

Results

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I served the short ribs over the cauliflower with an arugula salad with clementines and shaved parmesan, dressed with a simple vinagrette.  My oldest daughter devoured 3 short ribs and a helping of cauliflower.  While she said that the cauliflower was not her favorite preparation it was ok.  And at first she didn’t even notice it wasn’t potatoes.  My youngest disliked it from the moment she was told it was cauliflower.  She also devoured a short rib.  My cousin took leftovers for lunch and I can’t wait to heat up the leftovers for lunch.

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