Slow-Braised Short Ribs with Creamy Cauliflower Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Short Ribs with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Creamy Cauliflower Puree

Enjoy a comforting and elegant dish featuring tender slow-braised short ribs paired with a silky, creamy cauliflower puree. The rich, deeply flavored beef is complemented by the mild, velvety puree, resulting in a meal that satisfies both the palate and your nutritional goals.

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NUTRITION

458kcal
Protein
36.7g
Fat
30.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1.5 cups Cauliflower Florets (raw, chopped)

1/4 cup Unsweetened Almond Milk

1 Garlic clove

1/2 cup Beef Broth

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and add the olive oil.

  • 4

    Sear the short ribs on all sides until they develop a rich, brown crust, about 2-3 minutes per side.

  • 5

    Add the garlic and beef broth to the pot, ensuring the liquid comes about halfway up the ribs.

  • 6

    Cover the pot with a lid and transfer it to the oven. Braise the short ribs for approximately 2 to 2.5 hours until tender.

  • 7

    While the ribs are braising, prepare the cauliflower puree. Steam the cauliflower florets until they are very tender, about 10 minutes.

  • 8

    In a blender, combine the steamed cauliflower, unsweetened almond milk, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 9

    Once the short ribs are fork-tender, remove them from the braising liquid. If desired, skim off any excess fat from the liquid.

  • 10

    Plate the dish by spooning a generous serving of the creamy cauliflower puree onto each plate and topping with a portion of the short ribs.

  • 11

    Drizzle a little of the reduced braising liquid over the ribs for extra flavor and serve immediately.

Slow-Braised Short Ribs with Creamy Cauliflower Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Short Ribs with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Creamy Cauliflower Puree

Enjoy a comforting and elegant dish featuring tender slow-braised short ribs paired with a silky, creamy cauliflower puree. The rich, deeply flavored beef is complemented by the mild, velvety puree, resulting in a meal that satisfies both the palate and your nutritional goals.

NUTRITION

458kcal
Protein
36.7g
Fat
30.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1.5 cups Cauliflower Florets (raw, chopped)

1/4 cup Unsweetened Almond Milk

1 Garlic clove

1/2 cup Beef Broth

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and add the olive oil.

  • 4

    Sear the short ribs on all sides until they develop a rich, brown crust, about 2-3 minutes per side.

  • 5

    Add the garlic and beef broth to the pot, ensuring the liquid comes about halfway up the ribs.

  • 6

    Cover the pot with a lid and transfer it to the oven. Braise the short ribs for approximately 2 to 2.5 hours until tender.

  • 7

    While the ribs are braising, prepare the cauliflower puree. Steam the cauliflower florets until they are very tender, about 10 minutes.

  • 8

    In a blender, combine the steamed cauliflower, unsweetened almond milk, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 9

    Once the short ribs are fork-tender, remove them from the braising liquid. If desired, skim off any excess fat from the liquid.

  • 10

    Plate the dish by spooning a generous serving of the creamy cauliflower puree onto each plate and topping with a portion of the short ribs.

  • 11

    Drizzle a little of the reduced braising liquid over the ribs for extra flavor and serve immediately.