Guinness Braised Short Ribs (Dairy-Free)

Ingredients

• 2 lb Beef short ribs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 bottle (11.2 oz) Guinness stout
• 2 cups Beef broth
• 1 leaf Bay leaf
• 2 sprigs Fresh thyme
• 1 large head Cauliflower, cut into florets
• 0.5 cup Dairy-free milk (e.g., coconut)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Olive Oil

Instructions

1. 1Preheat your oven to 325°F (160°C). Sprinkle the 2 lb of beef short ribs evenly with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned short ribs into the hot oil and sear them on all sides until deeply browned, about 2-3 minutes per side. Once browned, remove the short ribs from the pot and set them aside.
3. 3Add the 1 large onion (chopped), 2 medium carrots (chopped), and 2 stalks of celery (chopped) to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the 4 cloves of garlic (minced) and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly. Pour in the 1 bottle (11.2 oz) of Guinness stout and the 2 cups of beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot – this adds flavor. Return the browned short ribs to the pot. Add the 1 bay leaf and the 2 sprigs of fresh thyme.
5. 5Bring the liquid in the pot to a gentle simmer over medium-high heat. Once simmering, cover the pot tightly with a lid and carefully transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
6. 6While the short ribs are braising, place the 1 large head of cauliflower (cut into florets) into a steamer basket over a pot of boiling water, or into a pot of boiling water. Cook until the cauliflower is very tender, about 15 minutes. Drain the cauliflower thoroughly.
7. 7Transfer the drained cauliflower to a food processor or blender. Add the 0.5 cup of dairy-free milk, 2 tablespoons of nutritional yeast, 1 tablespoon of olive oil, and a pinch of salt and pepper. Blend until the mixture is completely smooth and creamy, resembling mashed potatoes.
8. 8Carefully remove the short ribs from the braising liquid. Using two forks, shred the meat from the bones. Strain the braising liquid through a fine-mesh sieve into a separate bowl or container, discarding the solids (onion, carrots, celery, bay leaf, thyme). Return the strained braising liquid to the pot and place it over medium-high heat on the stovetop. Simmer for 5-10 minutes, or until the sauce has reduced slightly and thickened.
9. 9Serve the shredded short ribs over the dairy-free mashed cauliflower. Spoon the reduced braising sauce over the short ribs.

Substitutions

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