Ingredients

• 6 tablespoons EXTRA VIRGIN OLIVE OIL or GRAPE SEED OIL
• 2 pounds bone in BEEF SHORT RIBS
• SALT and freshly ground BLACK PEPPER
• 1 large Spanish ONIONS, diced
• 2 medium CARROT, diced
• 2 ribs CELERY, diced
• 4 ounces PANCETTA cubes
• 2 cups HEARTY RED WINE, such as Robert Mondavi Cabernet
• 2 cups canned TOMATO SAUCE
• 1 clove GARLIC minced
• 2 BAY LEAVES
• Kosher salt and pepper to taste
• For the Creamy Cauliflower Puree:
• 2 tablespoons unsalted butter
• 1 small onion, sliced
• 3 cups cauliflower, in florets or small pieces
• 2 cups whipping cream

Instructions

• Preheat oven to 300 degrees F. for braising in the oven or use a slow cooker/crockpot.
• Heat the oil in your frying or other heavy-bottomed pan, such as a Dutch oven if you will be braising in the oven, until it's smoking (that's really hot). Meanwhile, Rinse the short ribs and blot dry. Sprinkle ribs with salt and pepper on both sides and brown them for awhile in the oil, around 10-12 minutes. Don't overcrowd the pan as you want the heat to stay really high, and if it's too crowded the moisture won't evaporate quickly enough and they'll begin to steam. I do about 2 to 3 batches. Remove the meat to a platter, drain all but 2 tablespoons of fat and put the chopped onions, celery, carrots, and the pancetta into the pan. Add a pinch of salt and pepper.
• When the vegetables are soft and have begun to brown slightly, approximately 8 minutes, add the garlic, tomato sauce and the red wine to the vegetable mixture. Bring to a boil, and then add the ribs, and bay leave(s).
• Now transfer the rib and wine mixture to slow cooker/crockpot. Cook in slow cooker or crock pot on low for 8 hours.
• Or keep the mixture in your Dutch Oven, cover with a lid and bake in the oven for 3 1/2 to 4 hours, or until the ribs are fork-tender.
• You will have to skim the fat off the top before serving and remove bay leaves. Taste for additional salt and pepper if needed. I serve over Creamy Cauliflower Puree or Rigatoni pasta with freshly grated parmesan cheese.
• For the Creamy Cauliflower Puree: Heat the butter in a medium saucepan on medium heat. Add the onions and sauce until softened but not colored, about 8 minutes. Add the cauliflower, lightly season with salt and cook for 2 to 3 minutes to release the flavors. Be careful not to brown the vegetables. Add the cream, reduce the heat to low and simmer for 10 to 12 minutes, until the cauliflower is very tender and the cream has reduced.
• Drain any remaining cream into a small bowl. Puree the cauliflower in a blender or using a hand-held immersion blender. Add enough cream to give the puree a smooth consistency. Press the puree through a fine-mesh sieve and season with salt and pepper. Reheat in a small pan on low heat.