LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/8125/
Slow Cooker Short Ribs
Gluten Free; Less Sodium
Yield: 4 servings
Preparation Time: 15 min; Cook: 4 hours 15 min
Ingredients
| 2 |
pounds |
bone-in beef short ribs
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|
|
|
|
salt and pepper, to taste
|
|
|
| 2 |
tablespoons |
olive oil, divided
|
|
|
| 4 |
|
carrots, diced
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|
|
| 1/2 |
|
onion, chopped
|
|
|
| 4 |
|
celery hearts, diced
|
|
|
| 4 |
cloves |
garlic
|
|
|
| 1 |
tablespoon |
tomato paste
|
|
|
| 2 |
cups |
low sodium beef broth
|
|
|
| 1 |
tablespoon |
Worcestershire sauce
|
|
|
| 1 |
cup |
red wine
|
|
|
Directions:
Season short ribs lightly with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium heat. Sear short ribs on each side until brown, about 2-3 minutes per side. Place short ribs in slow cooker, along with diced carrots. Add remaining 1 tablespoon olive oil to pan. Add onion and celery and cook until the onion begins to soften, about 5 minutes. Then add in garlic and tomato paste and cook for about 1 minute. Then add broth, Worcestershire, and red wine. Bring to a boil and cook for 5 minutes. Pour broth mixture over short ribs and carrots in the slow cooker.
Cook on high for 4-5 hours or low for 7-8 hours. Serve over mashed cauliflower.
For the Mashed Cauliflower:
In a large pot, melt the butter over medium heat. Add the cauliflower and saute for 3-5 minutes, stirring occasionally. Add water and bring to a boil. Boil until tender, about 10 minutes. Reserve 1 cup of cooking water and drain cauliflower. Return cauliflower back to pot and add in half of the reserved water. Blend using an immersion blender, or in a standing blender working in small batches. Add small amounts of reserved water until you reach desired consistency. Season to taste with salt and pepper.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/8125/