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Main Dish

Short ribs with cauliflower puree

Richard Slusarz
Grand Hyatt, San Francisco

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2 (4-oz.) sections beef short ribs
1 1/2 oz. Morel Mushroom Sauce (see below)
5 oz. Cauliflower Puree (see below)
1 tbsp. olive oil
2 spears asparagus, blanched
1 oz. baby pepper (1/2 roasted)

Cauliflower Puree
2 heads cauliflower
1 cup heavy cream
1/2 tsp. salt
2 oz. canned, shredded horseradish

Morel Mushroom Sauce
2 tbsp. butter
1 shallot, finely chopped
12 fresh morel mushrooms
1/4 cup dry white wine
1 cup veal stock
1/2 cup heavy cream
1/2 tbsp. dry tarragon
Salt and coarsely ground black pepper, to taste


For Cauliflower Puree: Clean and cut cauliflower into florets. Cook until soft, then whip with cream, salt and horseradish until consistency is similar to mashed potatoes. Keep warm and place to the side.

For Morel Mushroom Sauce: In a medium skillet, sauté shallot and mushrooms in butter over medium to high heat for approximately 4 minutes. Reduce heat slightly and deglaze with white wine; let liquid reduce by half. Add veal stock, cream, tarragon, salt and pepper. Let sauce bubble gently for a few minutes until it reaches the desired consistency. If it's too thick, add a bit more stock. If it's too thin, reduce a little more.

Rib preparations: Sear short ribs in sauté pan with 1 tbsp. olive oil and finish in oven until hot. Place cauliflower puree into bottom of serving bowl, top with asparagus and roasted pepper, then short ribs and finish with mushroom sauce drizzled on top.

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