Shortrib with Roasted Cauliflower

Shortrib with Roasted Cauliflower


  • 5 oz Beef Chuck Short Rib 1.5-3 Lb Boneless All Natural Fully Cooked Frozen
  • 1/4 ea Cauliflower Fresh, Sliced into two steaks
  • 2 Tbsp Seasoning Cajun
  • 4 oz Oil Olive
  • 1/2 Tbsp Base Demi Glace Concentrate
  • 1/8 oz Rosemary Fresh, Finely chopped
  • 2 Tbsp Salt Coarse Kosher Box, Divided


  1. Heat the demi glace with 1/2 cup of red wine and add the rosemary and half the salt. Meanwhile marinate the cauliflower steaks in 2 Tbsp of the oil and the Cajun seasoning and remaining salt.
  2. In a hot sauté pan add the rest of the blended oil. Sear the cauliflower steaks on both sides until caramelized, then cook in a 350°F oven for an additional 5 minutes.
  3. Place the demi glace on the side to pour over the heated short rib portion.