Market District Recipes: Braised Short Ribs & Cauliflower Casserole
If you're in the mood for some comfort food, be sure to try out these two recipes from the Giant Eagle Market District today!
Braised Short Ribs
Serves: 4
Prep Time: 25 minutes
Cook Time: 21/2 - 3 hours
Ingredients:
- 3 tbsp vegetable oil
- 6 short ribs (approx. 4lb)
- 2 onions, cut into 2" pieces
- 2 carrots, cut into 2" pieces
- 1 celery ribs, cut into 2" pieces
- 3 garlic cloves
- 1 1/2 tbsp tomato paste
- 2 bay leaves
- 8 sprigs thyme
- 2 cups red wine
- 2 qt Market District beef stock
- Salt and pepper to taste
Directions:
Preheat the oven to 350 degrees. Heat a Dutch oven, over medium heat. Add the oil to the pan. Season the ribs with salt and pepper; add to the Dutch oven in a single layer. Brown the ribs on all sides and remove from the pan to a plate.
Add the onions, carrots, celery and garlic to the Dutch oven. Sauté the vegetables until tender and the onions are lightly browned. Add the tomato paste and cook for 2 minutes stirring constantly.
Add the wine to the pan and cook until reduced by half,scrapping up any browned bits in the bottom of the pan. Add the beef stock, bay leaf and thyme; bring to a simmer. Cover the Dutch oven and place in the oven. Cook until the ribs are tender. Remove the ribs from the braising liquid and keep warm.
Strain the braising liquid into a sauce pan and skim the fat from the liquid. Simmer the braising liquid until reduced to 1 1/2 cups. Season the sauce with salt and pepper; serve over the ribs with sautéed mushrooms, and root vegetables.
Creamy Cauliflower Casserole
Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 head cauliflower, cut into florets
- 6 tbsp butter, split in half and melted
- 1/4 cup cream or milk
- Pinch nutmeg
- 3 tbsp Market District bread crumbs
- 2 tbsp Parmigiano-Reggiano cheese, grated
- Salt and pepper to taste
Bring a lot of water to the boil. Add the cauliflower to the pot and cook until tender. Remove the cauliflower from the water and place in a food processor.
Puree the cauliflower with 3 tbsp butter and the cream until smooth and creamy. Season the puree with salt, pepper and nutmeg. Place in a buttered casserole dish.
Top with the bread crumbs, Parmigiano-Reggiano cheese and butter. Broil the casserole until browned.
