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Tender Paleo Slow Cooker Beef Short Ribs with Easy Cauliflower Mash Recipe

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A hearty and clean slow cooker recipe featuring tender, fall-off-the-bone beef short ribs seasoned with earthy spices, paired with a creamy, paleo-friendly cauliflower mash.

Ingredients

Scale
  • 3–4 pounds beef short ribs, bone-in
  • 1 tablespoon avocado oil or olive oil (for searing)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 1/4 cup coconut aminos
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt (adjust to taste)
  • Pinch of red pepper flakes (optional)
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons ghee or clarified butter
  • 2 cloves garlic, roasted or sautéed
  • 1/4 cup full-fat canned coconut milk (or almond milk for lighter option)
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped (optional garnish)

Instructions

  1. Pat the beef short ribs dry with paper towels. Season generously with sea salt and black pepper.
  2. Heat the avocado oil in a large skillet over medium-high heat. Sear the ribs in batches, browning on all sides (about 3-4 minutes per side). Transfer seared ribs to the slow cooker.
  3. In the same skillet, reduce heat to medium. Add sliced onions and cook until softened and golden, about 5 minutes. Add minced garlic and cook another minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes, stirring constantly to avoid burning.
  5. Pour in beef broth and coconut aminos, scraping up browned bits from the pan. Stir in smoked paprika, thyme, cumin, and red pepper flakes if using. Simmer for 2-3 minutes.
  6. Pour the onion and broth mixture over the ribs in the slow cooker. Tuck onions and garlic around the ribs.
  7. Cover and cook on low for 6-8 hours or on high for 4-5 hours until ribs are fall-off-the-bone tender.
  8. If sauce is too thin, remove ribs, set slow cooker to high, and reduce sauce uncovered for 15-20 minutes.
  9. While ribs cook, steam or boil cauliflower florets until very tender (about 10-12 minutes). Drain well.
  10. In a food processor or with an immersion blender, combine cauliflower, ghee, roasted garlic, and coconut milk. Blend until smooth and creamy. Season with salt and pepper to taste.
  11. Serve cauliflower mash topped with tender short ribs and drizzle with slow cooker sauce. Garnish with fresh chives or parsley if desired.

Notes

Searing the ribs before slow cooking adds rich flavor and a caramelized crust. If you skip searing, the dish will still be tasty but less flavorful. Drain cauliflower well to avoid watery mash. Roasting garlic before adding to mash adds a mellow sweetness. Adjust seasoning and add a splash of lemon juice if needed to brighten flavors. Slow cook low and slow for best tenderness. Can be adapted for Instant Pot by pressure cooking on high for 45 minutes.

Nutrition

Keywords: Paleo, slow cooker, beef short ribs, cauliflower mash, gluten-free, dairy-free, Whole30, comfort food

Find it online: https://goldensimmer.com/tender-paleo-slow-cooker-beef-short-ribs-with-easy-cauliflower-mash-recipe/