Braised Short Ribs & Cauliflower in Dark Ale

A riff on one of my favorites, short ribs — but different this time, with beer, cauliflower and thyme. These were tangy from the ale, but sweetened with the honey. The dijon cuts through with a nice amount of creaminess, salt and acidity. I’d serve some on the side. The recipe is for one, but sharing is caring, naturally, unless like me, you find yourself alone, not lonely, in your own best company, desiring something rich and dare I say easy, for dinner. The oven does all the cooking - you just have to have patience and wait to eat em.

• 1—2 short ribs for you (multiply as you wish)

• Kosher salt and freshly ground black pepper

• 1 tbsp coconut oil

• 1 sweet onion, quartered

• 1/2 head of cauliflower

• 1-2 tablespoons honey

• 3/4 large can of dark beer (drink the rest)

• 1 heaping tbsp dijon mustard

• soy sauce or coconut aminos

• 2-4 cups broth (chicken, veggie beef stock)

• fresh sage or thyme

• dijon & fresh herbs to serve

Hot pan, oil, season the ribs, liberally. Sear on high, but don’t touch — let them brown completely. Each side. Remove the ribs, keep the fat and tasty bits. Add onion, cauliflower. Whatever you have really. Caramelize. Add tablespoons of honey, fresh thyme or sage. And bubble. Add a tbsp of dijon mustard.  And mix through. Deglaze with beer and simmer so the alcohol cooks off. Add stock and cover lid on for 425 degrees for 2.5-3ish hours. Let rest and then taste! Serve with chopped herbs, bread or just good old fashioned hands to sop up or lick up the bottom of the pan. If you’re entertaining, love a butter lettuce with dijon vinaigrette and lemon on the side. Enjoy.