I know that is a doozy of a title, but I had to get it all in there for you. 

I have been wanting to braise short ribs for a while now.  I honestly had no intention of actually photographing this meal and then blogging it...it was more of a tester meal to see how they turned out for maybe a future post.

Well let me tell you that all changed when the ribs were in the oven and the aromas began to waft throughout the house.  It smelled so good, that I decided I might photograph the meal in case I needed to share the recipe with you.  I wish there was a way for me to have captured the smell and share it on the blog because it smelled of all things homey and cozy and comforting!

I am guessing that you have figured out that it was pretty dang tasty because here I am sharing the recipe with you!

What I love is that this is one of those stick to your ribs kind of meal perfect for January when your body is craving a good ole hearty meal, but without the guilt and calorie overload.  A couple of swaps here and there and you will never miss those mashed potatoes full of butter served on the side.

The meat was tender and full of flavor, the cauliflower was roasted to golden perfection along with some garlic and then smashed all together into some yummy goodness and the spinach provided the perfect green balance to this decadent meal!

It would really be the perfect date night cook at home meal or some other special occasion, although I am probably going to make it even if I plan on eating it in my PJ's alone. 

I really dug this meal and I think you will too!

Ingredients:

Short Ribs-

• 2 LBS Beef Short Ribs
• 2 Stalks Celery
• 2 Carrots
• 1 Onion
• 6 Garlic Cloves
• 3 Tbsp. Tomato Paste
• 2 Cups Red Wine
• 6 Sprigs of Fresh Thyme
• 2 Bay Leaves
• Salt and Pepper

Smashed Cauliflower-

• I Head of Cauliflower
• 1/2 Whole Head of Garlic
• Extra Virgin Olive Oil
• 1/4 Cup Grated Parmesan Cheese
• Salt and Pepper
• 2 Heaping Spoonfuls of Nonfat Greek Yogurt

*Double all of this if you are feeding more than two to three people

Spinach-

• 1 Large Container of Organic Spinach (the really big one)
• Extra Virgin Olive Oil
• Salt and Pepper

Directions:

Short Ribs-

-Preheat oven to 375 degrees.

-Start by prepping all of your veggies by adding your celery, carrots, onion, and garlic to a food processor to make almost into a paste.

-Heat a large pot on the stove on high.  Add 2 tbsp. of oil, season your ribs with salt and pepper generously and then add to the hot pan searing each side a couple of minutes until a nice caramelized crust had formed on the meat.

-Remove the meat and let rest on a separate plate.  Add your veggie mixture to the hot pan in the little bit of fat that the meat made, and add more salt and pepper and sauté until they start to become translucent and then brown a little.  Add your tomato paste and continue to brown another 4-5 minutes.

-Add your red wine to deglaze the pan scraping the bottom of the pan to get any bits that have formed on the bottom.  Stir and let reduce by half and then add back in your ribs along with your thyme sprigs and bay leaves.

-Add just enough water to almost cover the meat and then if you have used an oven safe pot transfer directly to the oven for 3 hours covered, flipping the meat halfway through and then removing the lid for the last 30 minutes for browning.  If you did not use or don't have an oven safe pot, just transfer the meat and juices to an oven safe dish.  No biggie!

Smashed Cauliflower-

-Separate your cauliflower florets onto a baking sheet and season with 2 tbsp. of olive oil and season generously with salt and pepper.

-Take one half of your head of garlic (or if you are using two heads of cauliflower you can use the whole thing) and take the whole head, skins and all and slice in half.  Drizzle a tsp. of olive oil and more salt and pepper and wrap in aluminum foil and stick on the same pan as your cauliflower.

-Roast at 375 for about 45 min to an hour until the cauliflower gets a little brown and is tender.

-In a bowl combine, your roasted cauliflower, roasted garlic (just squeeze the garlic cloves from their sleeves they should come right on out for you), your greek yogurt, parmesan cheese, and salt and pepper to taste.  Smash away until the consistency is similar to mashed potatoes (but they won't be as smooth).

-I like to then put the cauliflower mixture back in a pot on a stove to keep warm if you aren't serving immediately.

Spinach-

-Heat a large pan to med-high, add 1-2 tbsp. of olive oil and begin adding handfuls of spinach and wilting until all spinach has been added. Salt and pepper to taste and that's it, it only takes 2-5 minutes total time!  You want the spinach just wilted.

I plated mine with the spinach on the bottom, some cauliflower on top of that, and then your short ribs propped up on top with a little extra sauce on them!  That way you can get a bite of everything together! 

Mmmmm, mmm, mmmm.  That sums up how I feel about this meal.  And I am pretty sure that is what I was mumbling as I was eating.  You ever have one of those meals where you say "mmm" off and on without even knowing it because you are so into what you are eating?  That was me with every bite.

I just ate this last week and I am already wanting it again.  Seriously.

Hey short ribs...you're alright!

Yeah, I think I'll make you again.