Beer-Braised Ribs & Cauliflower Mash

Fall-off-the-bone tender short ribs require low heat and long cooking time, just perfect for slow cookers. Serve ribs au jus over cauliflower “mashed potatoes.” These ribs are cooked in a beer-infused liquid, but you can substitute the beer with 11/2 cups low-sodium beef broth, if desired. Remember to trim off excess fat, searing all sides and skimming the top after cooking to keep this dish light.



Ingredients for servings

    Ribs

  • 3 lb beef short ribs cut into 2in pices

  • 1 red onion chopped

  • 2 celery stalks sliced

  • 3 garlic cloves chopped

  • 16 oz baby carrots

  • 2 tbs low-sodium tomato paste

  • 12 oz light beer

  • 2 tbsp Worcestershire sauce

  • 2 tbsp salt

  • 0.5 tsp coarsely ground black pepper

  • 1 cup frozen petite peas

  • cauliflower mashed potatoes

  • 1 cauliflower head cut into florets

  • 3 garlic cloves sliced

  • 0.25 tsp coarsely ground black pepper

Directions

  • Sear short ribs on all sides in a heavy skillet over medium-high heat; this helps to render off more fat, in addition to trimming.

  • Place ribs in an even layer in a (5-quart) slow cooker. Add onion, celery, garlic and carrots.

  • Stir together tomato paste, beer, Worcestershire sauce, salt and pepper.

  • Pour over ribs and vegetables. Cover, and cook on low heat for 6–8 hours or until ribs are tender.

  • While the ribs are slow cooking, prepare the cauliflower mash. Heat about 2 inches of water in the bottom of soup pot fitted with a steamer basket. Allow water to boil then add cauliflower and garlic; steam 10 to 15 minutes or until cauliflower is tender. Drain, and place cauliflower and garlic in a food processor; puree until almost smooth. Stir in salt and pepper.

  • Once the ribs are tender, skim off excess fat and stir in peas; cover, and let stand 5 to 10 minutes until peas are thoroughly heated but remain bright green.

  • Once the ribs are tender, skim off excess fat and stir in peas; cover, and let stand 5 to 10 minutes until peas are thoroughly heated but remain bright green.

  • Transfer ribs and vegetables to a serving platter or serving plates with a slotted spoon. Spoon any fat off the top of liquid, and discard. Drizzle sauce over ribs, vegetables and cauliflower.

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