Braised Short Ribs with Cauliflower Mash


Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Season the ribs with a good pinch of salt and pepper. (Total weight of 6 short ribs with bones will be about 1.8 kg.)

Step 2Heat pot over high heat (or use the Saute setting on the Instant Pot). Add in ghee and heat up. Once hot, sear the short ribs in for about 1 minute per side. Remove from pot and set aside.

Step 3Transfer the seared ribs to a baking tray. In a small bowl, mix the garlic powder, onion powder, paprika, oregano and chili powder. Sprinkle the seared ribs.

Step 4Turn the ribs on the other side to sprinkle all over with all of the spice mix.

Step 5Pour coconut aminos and bone broth into the tray. Cover with aluminium foil. Transfer into the preheated oven and bake for 3 1/2 to 4 hours, until the meat is tender.

Step 6Make the cauliflower mash. Cut the cauliflower into florets. Place cauliflower in a steamer basket over a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook. Remove the lid and let the steam escape.

Step 7Meanwhile, prepare the cauliflower mash. Transfer the cauliflower into a blender and add the butter (or use ghee or olive oil), and a good pinch of salt and pepper. Process until smooth. Set aside.

Step 8Remove the ribs from the oven and set aside to cool down for a few minutes before serving.

Step 9Serve the cauliflower mash with the braised short ribs and pour some of the meat juices over. Sprinkle with sliced spring onions.

Step 10To store, refrigerate for up to 4 days. The meat can be frozen for up to 2 months but the mash is best prepared fresh.