Valentine’s Day is quickly approaching. Are you ready? This recipe we have to day is a sweet meal for your sweetie. These braised short ribs are savory and so filling…and the garlic rosemary cauliflower mash is a perfect complement.
You can think of these braised short ribs as a leveled-up pot roast. What better dish to make for your lover? Especially if your lover is a meat-and-potatoes type of person. This dish is like an upscale version of the most classic dinner recipe.
You’ll need a heavy pot or Dutch oven for this one. You’ll also need a food processor. Once you have these things, you’ll be good to go.
Now, you might see that these short ribs are braised and think they’re too complicated to make. But that couldn’t be further from the truth.
You’re going to start with bacon. Now, you show me a recipe that has been a dud that has ever started with bacon. Guarantee that you can’t 🙂
So, first…start with your bacon – cook it up in your Dutch oven. Remove it from the pan with a slotted spoon – so..leave all the grease behind. Add your seasoned short ribs to the pan. Brown them up on all sides. This is where you’re bringing the flavor so be sure not to skip this step.
Once that’s done, you’re going to cook your carrots, shallots, and onions. Once they’re fragrant and soft, add the short ribs back in and cover with your broth. You want the short ribs about 3/4 of the way covered, so add in additional water if you need to. You can make the call here and adjust as necessary.
The key to making good braised short ribs is to cook it slow. These are going to be in the oven for at least 2 hours. After that, turn the heat down and cook for about 45 more minutes. You’re looking for these babies to fall apart just with a little touch of a fork. So keep a close eye on these and let them cook until they’re at that level.
Once the ribs are almost done, it’s time to whip up the mashed cauliflower. You can steam your florets (or just buy already-riced cauliflower – that’s fine too…) and the garlic. Put all of that in the food processor with some milk and butter. Opt for ghee if you can’t do dairy.
Puree in the food processor until it comes out smooth and creamy. Stir in the remaining butter and the rosemary before serving.
After letting the short ribs rest for a bit, serve them on a plate alongside the mashed cauliflower.
I promise, this is one meal that is going to leave your loved one feeling cherished and satisfied.
If you like this recipe, check out these others:
Braised Short Ribs with Garlic Rosemary Mashed Cauliflower (Valentines)
- 3 slices bacon diced
- 2 tablespoons olive oil
- 4 beef short ribs
- 1 small onion diced
- 1 shallot minced
- 1 carrot diced
- 2 cups chicken or beef broth
- 1 sprig thyme
- 1 sprig parsley
- 1 sprig rosemary
- 2 cloves garlic smashed
- 4 cups cauliflower florets
- 2 cloves garlic smashed
- 1/4 cup buttermilk or coconut milk
- 2 tablespoons butter
- 1 teaspoon finely chopped fresh rosemary
- Sea salt and fresh ground pepper to taste
Preheat oven to 350 degrees F.
In a heavy pot or Dutch oven, cook the bacon until crisp. Remove from pan with a slotted spoon. Season the short ribs with salt and pepper and add them to the pan. Cook until well browned on both sides, and remove from the pan.
Add the olive oil and cook the onion, shallots, and carrot until softened, scraping the browned bits from the bottom. Add the short ribs back to the pot, along with the broth. Add additional water if necessary to make sure short ribs are about 3/4 covered. Add the herbs and garlic cloves and cover.
Put in the oven and cook for about 2 hours. Turn the heat down and cook for another 45 minutes, or until ribs are falling apart with a fork.
Just before ribs are done, make the cauliflower. First, steam the florets and garlic cloves until very soft, either in a vegetable steamer basket or the microwave.
Put the cauliflower and garlic in a food processor with the milk and half the butter. Puree until smooth and creamy and stir in the remaining butter and rosemary before serving.
Serve the short ribs with the mashed cauliflower.
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