Preheat
oven to 350° ⠀
Heat up a
deep cast iron fryer with a lid..
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 ⠀
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.⠀
2. In the deep cast iron, fry up the diced bacon til
crispy. DO NOT DRAIN PAN ⠀
3. 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.⠀
4. 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.⠀
5. Add the red wine. Bring to a boil and cook for 10
minutes.⠀
6. Add the bone broth, rosemary, fresh ground salt and pepper.
Stir. Add in the ribs, they should be submerged, the top ones partially. ⠀
7. Bake for 2 hours covered , after 2 hours turn oven up
to 400° for 30 mins. Let rest for 15 minutes. ⠀
8.
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. ⠀
9. 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...
10.
Plate the
ribs on top of the mash and dig in .