Slow Cooker Braised Short Ribs
Garlic Mashed Cauliflower
Ingredients
- 4 lb bone-in beef short ribs
- 3 Tbsp chili powder
- 3 Tbsp avocado oil
- 2 onions, cut into wedges
- 3 cloves garlic, minced
- ¾ tsp salt
- ¾ tsp pepper
- 2 cups organic chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
Instructions
- Rub ribs with chili powder. Cook in hot oil in a Dutch oven over medium-high heat 2 to 3 minutes per side or until browned. Transfer ribs to a 5- to 7-quart slow cooker. Add onions, garlic, salt, and pepper; pour broth and tomatoes over ribs.
- Cover and cook on LOW 8 to 10 hours or until ribs are tender.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- ½ cup extra virgin olive oil
- 2 cloves garlic, mashed
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Cook cauliflower in boiling water to cover in a saucepan 10 minutes or until tender; drain well.
- Return cauliflower to pan over low heat. Stir in oil, garlic, salt, and pepper. Mash with a potato masher until smooth.
Paleo Meal Plan
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