Whole 30 Braised Short Ribs with Cauliflower-Potato Mash

This is such a yummy and delicious Whole 30 recipe! We promise it's worth the time it takes to cook!

Course Christmas, dinner, Easter, Main Course

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 296

Author Lindsay

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 at 350 degrees 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.