Braised Boneless Short Ribs With Cauli Mash

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Preheat oven to 350° ⠀

Heat up a deep cast iron fryer with a lid..

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Ingredients:

2 pkgs boneless beef short ribs⠀

Coconut flour⠀

1 med onion diced ⠀

3 stalks celery diced⠀

2 carrots or 10 baby carrots diced⠀

6 slices of bacon or panceta diced⠀

2 cups red wine⠀

2 cups beef bone broth⠀

1 heaping tbsp minced garlic⠀

2 heads small, or 1 large cauliflower⠀

1/2 pkg cream cheese⠀

A splash of heavy cream ⠀

1 tbsp butter ⠀

1 tbsp dry rosemary⠀

Fresh ground salt and pepper ⠀

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Method:

1. Salt and pepper the ribs well. Add a bottom full of coconut flour into a gallon ziplock bag. Add 2-3 ribs, a bit more flour, 3 more ribs, a bit more flour. Close and shake to coat. Do all ribs and set aside.⠀

1. In the deep cast iron, fry up the diced bacon til crispy. DO NOT DRAIN PAN ⠀

1. In the same cast iron, add a couple tbsps olive oil with the bacon grease, and sear all sides of the ribs. About 45 seconds a side. Set em aside.⠀

1. Clean out the pan if there's too much blackness on the bottom and add some bacon fat. Throw the diced veggies and minced garlic in the same pan. Fry for about 10 mins.⠀

1. Add the red wine. Bring to a boil and cook for 10 minutes.⠀

1. Add the bone broth, rosemary, fresh ground salt and pepper. Stir. Add in the ribs, they should be submerged, the top ones partially. ⠀

1. Bake for 2 hours covered , after 2 hours turn oven up to 400° for 30 mins. Let rest for 15 minutes. ⠀

1. Steam the cauli til good and tender, about  20 minutes.  In a med bowl, add the cream cheese, heavy cream, and a tbsp of butter. ⠀
2. When cauli is done, throw into the bowl and hit it with an electric mixer til creamy... You can add a tbsp of garlic powder, dry parsley, salt and pepper...
3. Plate the ribs on top of the mash and dig in .