Braised Short Ribs

2 pounds boneless beef short ribs1 tablespoon garlic powder 1 teaspoon cumin1 tablespoon salt1 tablespoon black pepper 1 can (10 ounces) diced tomatoes in juice 2 teaspoons tomato paste3 cups beef stock 1 cup red wine 1 yellow onion, chopped3 carrots, chopped3 ribs celery, chopped1 bay leafCauliflower gratin2 pounds cauliflower (diced small)1 cup shredded Parmesan cheese1 cup shredded cheddar3 eggs, beaten2 cups cream1 tablespoon seasoning salt1 teaspoon nutmegMushroom sauce2 cups sliced mushrooms 2 tablespoons chopped shallot 2 tablespoons chopped garlic 2 tablespoons tomato paste 1 bay leaf 2 cups red wine 4 cups beef demi glace

Heat oven to 350 degrees.

Combine spices in a small bowl; dust all over ribs. Sear beef in a large, ovenproof pot, browning both sides.

To the pot add diced tomatoes and juice, tomato paste, stock, wine, onion, carrots, celery and bay leaf. cover with foil and cook about 3 hours until fork tender, cool in liquid.

For the gratin: Heat oven to 325 degrees. Grease four, 4-ounce ramekins.

In a large bowl combine chopped cauliflower, cheeses, eggs, cream, salt and nutmeg; mix until well-combined. Spoon mixture into ramekins and bake 45 minutes or until firm.

For the sauce: Saute mushrooms, shallots, garlic, bay leaf and tomato paste until mushrooms are tender. Add red wine and reduce by half. Stir in demi glace and bring to boil. Season to taste with salt and pepper.

To serve: Place ribs on a bed of sauted spinach. Invert cauliflower gratin onto plate. Top ribs with mushroom sauce.

Serves four.

Chef Scott Halverson, prasino, St. Charles