Ingredients

• 1.5 g of bone in beef short ribs3 lb of bone in beef short ribs
• 1 tablespoon of kosher salt
• 2 teaspoon of kosher salt
• 1 ½ teaspoon of freshly ground black pepper
• 2 tablespoon of avocado oil
• 1 of large white onion
• 4 of celery stalk
• 2 tablespoon of tomato paste
• 2 tablespoon of all purpose flour
• 480 mL of dry red wine2 cup of dry red wine
• 1 head of garlic
• 6 of small rainbow carrot
• 10 sprig of fresh thyme
• 480 mL of low sodium beef broth2 cup of low sodium beef broth
• 910 g of cauliflower2 lb of cauliflower
• 150 g of raw cashews1 cup of raw cashews
• 1 teaspoon of garlic
• 10 g of fresh parsley¼ cup of fresh parsley

Instructions

1. Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
2. Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
3. Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
4. Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
5. Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
6. Preheat the oven to 350˚F (180°C).
7. Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
8. Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
9. While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
10. Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
11. Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
12. Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
13. Transfer to a serving bowl and serve warm.
14. Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
15. Enjoy!