This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is the ultimate comfort dish during the colder months and a great recipe to use around the holidays! It’s hearty and flavorful, made with Cauliflower instead of traditional Mash for less carbs, and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Main Ingredients Needed

Bone-in Beef Short Ribs

Avocado Oil

Veggies – Onions, Carrots, Celery Stalks, Shallot

Tomato Paste

Red Wine

Beef or Chicken Broth

Fresh Thyme & Rosemary

Head of Cauliflower – Cut into florets.

Butter – I used non-dairy.

Garlic Cloves

Milk – Any milk will work but I used almond milk.

Salt & Pepper – To taste.

Tips When Making Braised Short Ribs With Cauliflower Mash Potatoes

You can substitute red wine for the balsamic.

Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.

Red Wine Braised Short Ribs with Cauliflower Mash

5 from 1 vote

Recipe by Samantha Course: MainDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is hearty and flavorful and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Ingredients

For the short ribs:
3-5 Lbs Bone-In Beef Short Ribs
Salt & Pepper (to taste)
3 Tablespoons Avocado Oil
1 Onion (chopped)
3 Carrots (chopped)
2 Celery Stalks (chopped)
1 Shallot (peeled & chopped)
2 Tablespoons Tomato Paste
2 Cups Red Wine
1 Cup Beef or Chicken Broth
1 Bunch Fresh Thyme
3 Sprigs Fresh Rosemary
For the cauliflower mash:
1 Head Cauliflower (cut into florets)
3 Tablespoons Butter (dairy or non-dairy)
6 Garlic Cloves (roughly chopped)
2 Shallots (roughly chopped)
1 Tablespoon Milk (dairy or non-dairy)
Salt & Pepper (to taste)

Directions

Preheat oven to 350° Fahrenheit.
Season all sides of short ribs with a generous pinch of salt and black pepper. Heat avocado oil in a large pot over medium-high heat, then brown short ribs in oil, rotating to evenly brown on all sides.
Remove short ribs from pot then add in onion, carrot, celery, and shallot. Cook until soft, about 5 minutes, then stir in tomato paste and cook for another 2-3 minutes.
Place short ribs back into pot, along with any juices that have been released from the meat. Add in red wine, beef or chicken broth, fresh thyme, and fresh rosemary.
Bring everything to a boil, then cover pot with lid, and transfer it into preheated oven. Cook for about 2 hours or until short ribs are super tender.
While short ribs cook, make the cauliflower mash by boiling cauliflower florets in a large pot of salted boiling water until tender, about 10 minutes. Strain cauliflower then set aside to cool slightly before pureeing.
While cauliflower cools, melt butter in the same pot over medium-low and add in garlic, cook for about 2 minutes or until fragrant.
Transfer cooled cauliflower, sautéed garlic, milk, salt, and black pepper to a food processor or high-speed blender. Pulse cauliflower until smooth, then scoop onto plates, and serve with braised short ribs on top.