Cotes de Boeuf Braisees, Puree de Chou-fleur

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 C. Pat the beef short ribs very dry, then season all over with the salt and black pepper. Dry surfaces brown more effectively, which is essential for building flavor in a short braise.

   900 g beef short ribs, bone-in8 g fine sea salt3 g freshly ground black pepper
2. 2

   Heat a heavy ovenproof Dutch oven over high heat. Add the ghee, then sear the short ribs on all sides until deeply browned, about 8-10 minutes total. Do not crowd or move them too early; proper contact with the pan creates the dark fond that will enrich the sauce. Transfer the ribs to a plate.

   20 g ghee or beef tallow900 g beef short ribs, bone-in
3. 3

   Lower the heat to medium. Add the onion, carrot, and celery to the pot and cook for 4-5 minutes until softened and lightly caramelized. Stir in the garlic and tomato paste and cook for 1 minute more, until the paste darkens slightly and smells sweet rather than raw.

   120 g onion, finely diced60 g carrot, finely diced60 g celery stalk, finely diced4 cloves (16 g) garlic cloves, crushed15 g tomato paste
4. 4

   Pour in the red wine and scrape the bottom of the pot thoroughly to dissolve the fond. Simmer briskly for 5-6 minutes until reduced by about half; this cooks off harsh alcohol notes and concentrates the flavor.

   250 ml dry red wine
5. 5

   Add the bone broth, thyme sprigs, and bay leaf, then return the short ribs to the pot. The liquid should come roughly halfway up the meat rather than fully submerge it. Cover tightly and transfer to the oven. Braise for about 35 minutes, turning the ribs once halfway through, until the meat is very tender when pierced and nearly pulling from the bone. This is an accelerated braise, so using meaty, not overly thick ribs is important.

   400 ml bone broth4 sprigs fresh thyme1 bay leaf900 g beef short ribs, bone-in
6. 6

   Meanwhile, steam or gently boil the cauliflower florets for 10-12 minutes until completely tender. Drain very well, then let the moisture evaporate for 1 minute in the warm pot; excess water will make the puree loose and dilute.

   500 g cauliflower florets
7. 7

   Blend the hot cauliflower with the heavy cream, butter, salt, and pepper until perfectly smooth. If needed, pause to scrape down the bowl for a finer puree. Keep warm.

   80 ml heavy cream25 g unsalted butter3 g fine sea salt1 g freshly ground white or black pepper500 g cauliflower florets
8. 8

   Remove the pot from the oven and transfer the ribs to a warm plate to rest for 5 minutes. Discard the thyme sprigs and bay leaf. Skim excess fat from the braising liquid if needed, then boil the sauce over high heat for 3-5 minutes until glossy and lightly syrupy. Whisk in the cold butter off the heat for a silky finish.

   900 g beef short ribs, bone-in4 sprigs fresh thyme1 bay leaf10 g cold unsalted butter
9. 9

   Spoon the cauliflower puree onto warm plates, set the short ribs on top or alongside, and nap with the reduced sauce. Finish with fresh thyme leaves and serve immediately.

   1 tsp (1 g) fresh thyme leaves

Origin & History

Wine-braised beef is a cornerstone of French cookery, especially in the tradition of dishes such as boeuf a la bourguignonne, where meat is slowly cooked with aromatics and stock until tender. This version adapts that classic braising approach into a keto-friendly plate by replacing the usual potatoes or bread with a rich cauliflower puree.