Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash
User Reviews
5
-
Total Time
8 hrs
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Servings
4
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Course
Main Course
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Cuisine
American
Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash
Description
This recipe starts by seasoning boneless beef short ribs with salt, pepper, and flour, which can be seared in oil for added crust before slow cooking. The ribs then cook in Guinness stout combined with low-sodium beef stock for about 8 hours on low heat, allowing the meat to become tender and infused with the rich, dark beer flavor.
After cooking, the ribs are shredded, and the remaining cooking liquid is thickened using a slurry of flour and beef stock to create a flavorful sauce. The accompanying cheesy cauliflower mash involves steaming or cooking the cauliflower, then blending it with browned butter, cheddar, Parmesan, and seasoning for a creamy side that contrasts the robust meat.
Serving this dish highlights comfort food qualities: tender, flavorful meat with a deep sauce alongside a smooth, cheesy vegetable mash that provides a lower-carb alternative to traditional mashed potatoes. The slow cooker method allows set-it-and-forget-it preparation suited for a relaxed dinner.
Ingredients
- 3 to 4 pounds beef short ribs boneless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoons canola oil or vegetable oil
- 8 ounces Guinness or another stout beer
- 1 cup beef stock low-sodium
- 1 tablespoon all-purpose flour
cheesy cauliflower mash
- 1 cauliflower large head
- 2 tablespoons butter browned
- 1/4 cup cooking liquid from the cauliflower
- 4 ounces cheddar cheese freshly grated, sharp, white
- 3 tablespoons Parmesan Cheese freshly grated
- pinch salt
- pinch black pepper
Instructions
- Season the short ribs with the salt and pepper. Sprinkle the flour over top and coat them all evenly. At this point, you can throw the short ribs directly in the slow cooker or you can brown them first. I have this slow cooker that sears meat, and it's amazing!
- To sear the beef, add the oil to a large pot or dutch oven. Add the ribs and sear on all sides until golden brown, about 1 minute per side. Place the short ribs in the slow cooker and add the Guinness. Cover and cook on low for 8 hours.
- After 8 hours, remove the short ribs and shred them with kitchen tongs or a fork. At this point, I like to thicken the sauce or liquid that is left in the slow cooker. I use my slow cooker and turn it to the saute setting at 500 degrees. Otherwise, you can transfer the liquid to a saucepan on the stovetop over medium heat. Add the flour to the beef stock in a shaker bottle and shake for 30 seconds to create a slurry. Pour into the saucepan (or slow cooker if you have the same one I do) and whisk constantly until thickened.
cheesy cauliflower mash
- Cut the head of cauliflower into florets. Place it in a large pot or saucepan and cover it with water, just about an inch past the top of the cauliflower. Bring the mixture to a boil and cook until tender, about 10 minutes or so. Drain the cauliflower, reserving about 1/4 cup of the liquid. Add the cauliflower to a food processor and blend until pureed. Stream in the cooking liquid, the browned butter, the cheddar cheese and the parmesan cheese, along with a pinch of salt and pepper. Blend until creamy. Taste and season additionally if needed!
- Serve the short ribs with the gravy over the cauliflower mash!
User Reviews
Overall Rating
5
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