American · Dinner
New York Braised Short Ribs (GLP-1)
Bone-in beef short rib braised low and slow in red wine and beef stock with onion, carrot, celery, and garlic until fork-tender, served over a smooth white bean and cauliflower mash. A protein-forward, lower-fat rework of the classic that preserves deep braised flavour with far less starch.
$7
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
420Calories
36.2gProtein
11.8gFat
22.1gCarbs
4.2gSugar
6.4gFiber
869mgSodium
102mgChol
4.7gSat Fat
1050mgPotassium
132mgCalcium
4.2mgIron
2.3mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Pat the short rib completely dry and season all sides with 1/4 tsp salt and the black pepper. Dice the onion, carrot, and celery; mince the garlic.
2
Sear
Heat olive oil in a small oven-safe pot over high heat until shimmering. Sear the short rib 3 minutes per side until deep brown crust forms on all sides.
3
Sauté
Reduce heat to medium, add diced onion, carrot, and celery; cook 5 minutes, stirring occasionally, until softened and lightly browned at edges.
4
Bloom
Stir minced garlic and tomato paste into vegetables; cook over medium heat 1–2 minutes until paste darkens from bright red to brick red.
5
Deglaze
Pour red wine into pot and scrape up browned bits; boil over high heat 2–3 minutes until reduced by about half. Add beef stock, thyme, rosemary, and bay leaf.
6
Braise
Return short rib to pot so it sits two-thirds submerged, cover tightly, and braise in a 160°C (325°F) oven for 3 hours until fork-tender.
7
Rest
Remove from oven and lift out short rib; set aside 5 minutes. Strain braising liquid into small saucepan.
8
Reduce
Simmer braising liquid over medium-high heat 6–8 minutes until reduced by half and glossy enough to coat back of spoon.
9
Boil
Meanwhile, boil cauliflower florets in salted water over high heat 8–10 minutes until a knife slides through with no resistance; drain well.
10
Warm
Heat cannellini beans in small saucepan over medium-low heat 2–3 minutes until heated through.
11
Blitz
Combine drained cauliflower, warmed beans, butter, whole milk, 1/8 tsp salt, and white pepper in food processor; blitz 1–2 minutes until smooth.
12
Plate
Spoon bean and cauliflower mash onto plate, set short rib on top, and spoon reduced braising sauce over the meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bone-in beef short rib
- 11 medium onion
- 11 medium carrot
- 11 celery stalk
- 2 clove2 clove garlic
- 2 sprig2 sprig fresh thyme
- 22 small sprig fresh rosemary
- 22 bay leaf
- 1/2 cup120ml dry red wine
- 1 cup240ml beef stock
- 3 tsp3 tsp tomato paste
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g cannellini beans
- 7 oz200g cauliflower florets
- 2 tsp10g unsalted butter
- 2 tbsp30ml whole milk
- 1/4 tsp1/4 tsp salt (for mash)
- pinch white pepper
