Slow Cooker Braised Short Ribs
Garlic Mashed Cauliflower
Ingredients
- 2 lb bone-in beef short ribs
- 1½ Tbsp chili powder
- 2 Tbsp avocado oil
- 1 onion, cut into wedges
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup organic chicken broth
- ½ (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 4-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
- 1 (12-oz) pkg cauliflower florets
- ¼ cup extra virgin olive oil
- 1 clove garlic, mashed
- ½ tsp salt
- ½ 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
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
