Medallion Of Aussie Striploin And Braised Beef Shortribs On Cauliflower Puree And Apple And Spanish

Ingredients

• 5 pounds Australian beef, grainfed striploin (cut in two lengthwise, trimmed of all fat and sinew, and wrapped in cling rap to form barrel shape)
• Sea salt
• Crushed black pepper to taste
• 10 ounces red wine sauce
• 5 large boneless beef short ribs
• 2 cups barbecue sauce
• 2 cups veal stock
• 2 cups guava nectar
• Salt and pepper to taste
• 1 cup red wine
• 1 cauliflower (cut into florets)
• 1 large potato
• 1/4 onion
• 1 garlic clove
• 1 pint milk
• 1/2 stick butter
• Salt to taste