Braised Short Ribs with Cauliflower and Caperberries

Name: Braised Short Ribs with Cauliflower and Caperberries
Cuisine: French
Ingredients: 1½ cups red wine; Salt and black pepper to taste; 2 cloves garlic, smashed; 1 shallot, sliced; 2 tablespoons neutral-flavored vegetable oil; Salt and black pepper to taste; 4 (4-inch-square) pieces beef short ribs, bone in, excess fat removed (4 pounds, trimmed); 12 caperberries, or 1 tablespoon capers; 12 caperberries, or 1 tablespoon capers; 1 teaspoon lemon zest; 1 teaspoon julienned orange zest; 12 shavings Parmesan cheese, removed with a vegetable peeler; ¼ teaspoon salt; 12 shavings Parmesan cheese, removed with a vegetable peeler; 8 fresh sage leaves; 2 tablespoons olive oil; Black pepper to taste; ¾ cup cauliflower florets (little ones); ¼ cup heavy cream; ½ teaspoon salt; 1 tablespoon olive oil; ¼ cup (½ stick) butter; 1 sprig fresh sage; 2½ cups roughly chopped cauliflower; 3 cups veal stock; 3 cups chicken stock; 1 bay leaf; 1 sprig fresh thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

My first memorable short rib was eaten in the 1990s at Lespinasse, a fancy establishment in New York City’s St. Regis Hotel. Gray Kunz was the chef and had received four stars from Ruth Reichl, who was the restaurant critic for the New York Times back then. Born in Singapore, he was admired for h

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method