Bone broth recipe | Braised beef ribs
Bone broth recipe: Braised beef ribs
This tasty recipe with our valuable bone broth from pasture cattle will delight you: braised beef ribs on a delicious cauliflower and goat cheese puree.
Recipe for 8
- 8 whole short ribs of beef
- 1 large cauliflower head, cut into floret
- 1 tablespoon ghee or butter
- 4 garlic cloves, chopped
- 30 g goat cheese Gouda, shredded
- 30 ml olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 2 shallots, peeled and finely chopped
- 450 ml red wine
- 500 ml JARMINO beef bone broth
- 1 tsp rock salt or sea salt
- salt and pepper to taste
- 2 sprigs thyme
- 2 sprigs rosemary
- Salt and pepper the ribs and set aside.
- Preheat the oven to 180°C. To make the puree, put a few centimeters of water in a large pot. When the water boils, put the cauliflower florets in the pot and put a lid on. Cook the cauliflower for 12-15 minutes until it is very tender. Then drain and put it back into the pot. Add 50ml broth, ghee and garlic to the cauliflower. Mix the ingredients with a hand blender. Then stir in the goat cheese gouda over low to medium heat until it is completely melted. The cauliflower should be quite thick and resemble the consistency of semolina. Season to taste with salt and pepper and set aside.
- Put the olive oil in a high pan and set the hotplate to high temperature. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs from the pan and set them aside. Turn the heat to a medium setting. Add onions, carrots and shallots to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the delicious aromas. Bring to the boil and cook for 2 minutes. Add the broth, 1 teaspoon of salt and freshly ground black pepper. Add more salt as needed. Add the ribs to the liquid; they should be almost completely under water. Add the thyme and rosemary sprigs (whole). Put the lid on and put everything in the oven. Cook for 2 hours at 180°C, then reduce the heat to 150°C and let it simmer for another 30 to 45 minutes. The ribs should then fall off the bone. Take the pan out of the oven and let the ribs rest for at least 20 minutes before spreading them over the puree. Bon appetite!