for 4 portions
1.5 g bone-in beef short ribs, cut into 2-inch pieces
1 tablespoon kosher salt
2 teaspoons of kosher salt
1 ½ teaspoon freshly ground black pepper
2 tablespoons avocado oil, divided
1 large white onion, cut into 1-inch (2.5 cm) pieces
4 stalks celery, cut into 1/2-inch (1 1/4 cm) diagonal pieces
2 tablespoons of tomato paste
2 tablespoons all-purpose flour
2 cups dry red wine (480 ml), such as Cabernet Sauvignon
1 head of garlic, cut in half crosswise
6 small rainbow carrots, peeled and ends cut off
10 sprigs of fresh thyme
2 cups low-sodium beef broth (480 ml)
2 lb. cauliflower (910 g), cut into florets
1 cup raw cashews (150 g)
1 teaspoon garlic
¼ cup fresh parsley (10 g), chopped, for garnish
Season the short ribs generously on all sides with 1 tablespoon of salt and pepper.
Heat 2 tablespoons of avocado oil in a 5-litre ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short ribs at a time to the pot and sear them undisturbed for 2-3 minutes, until a golden crust forms. Turn the pieces over and continue cooking until they are well seared on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pan if necessary, and repeat with the remaining short ribs.
Reduce the heat to medium and add the onion, celery and the remaining teaspoon of salt. ½ Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
Add the tomato paste and stir to coat the vegetables and cook for 2 minutes. Add the flour and stir to coat the vegetables and cook for another 2-3 minutes until they turn a dark red colour. Pour in the wine and stir to release the brown bits at the bottom of the pan.
Place the short ribs on top of the vegetables in the pan. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, about 15-20 minutes.
Preheat the oven to 350˚F (180°C).
Nest the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
Cover the pan and put in the oven. Bake in the oven for 2½ hours, until the meat comes off the bone and is fork tender.
While the short ribs are in the oven, prepare the cauliflower purée: Fill a medium saucepan with about one inch of water and place a steamer basket inside. Cover and simmer the water over medium-high heat. Add the cauliflower to the basket and steam it for 12-15 minutes, until it can be mashed with the back of a fork, but not overcooked.
Working in batches, transfer the steamed cauliflower to a fine-mesh strainer over a bowl. Using another bowl slightly smaller than the colander, press the bowl into the cauliflower to remove excess liquid. Repeat with the rest of the cauliflower. Discard the liquid and set the cauliflower aside.
Add the cashews to the bowl of a food processor. Blend on high speed for 2 to 3 minutes, until the cashews are completely decomposed and can be reduced to a paste between your fingers, scraping the sides of the bowl if necessary.
Add drained cauliflower, garlic powder and salt. Mix until smooth and well blended with the cashew paste.
Transfer to a serving bowl and serve hot.
Serve the braised short ribs and carrots with the cauliflower purée and garnish with parsley.