This recipe is the ultimate comfort dish during the colder months. It takes a bit of time in the oven but is oh so worth it if you’re home and have the time! Braised chuck short ribs paired with cauliflower potato mash is a hearty flavorful dish that will leave anyone wanting more. (Luckily this recipe makes plenty!) Although you can make regular mashed potatoes, we made a cauliflower-potato mash for less carbs and more veggies – trust us, kids won’t even be able to tell! Give these Whole 30 Braised Short Ribs a try even if you’re not following the program – they are THAT good.
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Whole 30 Braised Short Ribs Recipe Tips
- You can substitute red wine for the balsamic, but then the recipe will not be Whole 30 friendly.
- Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.
- If you want to add some more veggies, throw in some chopped carrots with the braised short ribs.
- Top with some fresh herbs, like parsley, to add some color and fresh flavor.
- Store in the fridge for up to 4 days.
Whole 30 Braised Short Ribs with Cauliflower-Potato Mash
- Dutch Oven
what you'll need
Braised Short Ribs
- 1 head of cauliflower chopped
- 3 gold potatoes diced
- 1/3 cup coconut cream
- 1/4 tsp garlic powder
- 1/2 tsp salt
let's do it
- Heat a dutch oven on the stovetop over medium high heat and add the oil. Once hot, add the short rib pieces and let sear, untouched, for 3 minutes per side. Once done, remove from the pan.
- Add the chopped onion and cook for about 3-5 minutes. Add the garlic and cook for another minute.
- Add the tomato paste and cook for about 2 minutes until the onions are completely coated and slightly caramelized.
- Deglaze the pan with the balsamic vinegar and let cook down for about 1 minute.
- Add the beef chunks back to the pan and pour 3 cups beef broth over the top. The beef should not be completely covered.
- Add the bay leaves and rosemary.
- Cover and place in the oven for 2 hours to braise.
- Once the two hours is up, take it out of the oven. Remove the lid and take the bay leaves out. In a small bowl, whisk together the last cup of beef broth and arrowroot starch. Pour into the dutch oven and give it a good stir.
- Place the lid back on the pot and put in the oven for another 1-1.5 hours. Once the meat is tender and falls apart to the touch, it’s done. Remove from the oven and let sit on the stove top to cool while you make the mash.
- Place the cauliflower and potatoes in a large pot and fill with water.
- Bring to a boil over high heat and let cook for about 15 minutes until fork tender.
- Drain the vegetables and pour back into the empty pot. Add the coconut cream, seasonings, and mash with a potato masher until you reach desired consistency.
- Serve the braised beef and gravy over the mash.