Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash.
I’ve got a situation.
If you’re looking for some major comfort food, these Guinness short ribs and cauliflower mash are the business. I mean, we are talking one heck of a fabulous dinner.
You really want to get in on this situation, I swear! I’m calling it the meal of the WEEK.
And I know! I’m very much having a moment with Guinness. Never going to drink it buuutt… will gladly do all the other fun things with it.
These short ribs are SO fantastic. I made these three separate times (and three separate ways) to really test them, and they were also super delicious on sandwiches. And on nachos! Yes yes, omg.
Also! I used boneless short ribs here which I almost never do. I usually buy bone-in. The boneless I got were perfect. I had the butcher cut them fresh and he took off most of the fat (leaving some for flavor, obvs) and every single bit was deliciously edible. Unlike when I buy the bone-in ribs, I feel like we lose SO much.
These just fall apart and melt in your mouth.
Okay, next! The cheesy cauliflower mash. Oooooh my gosh. This is incredible.
So cauliflower mash is not a new thing to me, but it’s something I’ve avoided, basically forever. For at least ten years. And it’s because way back in the day, right after I graduated from college, someone at my gym used to make it often and gave me a recipe for it. I made it and it was HORRIFIC. Like legitimately terrible. It turned me off from cauliflower in general for a super long time.
I’m pretty sure that was back when the South Beach Diet was all the rage, you know? Cauliflower mash has come a looooong way since then. Thank goodness.
This is not that. At all. It’s delicious and creamy and cheesy. But better yet, it’s the perfect component to the short ribs! The beef has this gravy-like sauce that melts into the mash, not to mention how tender the ribs are – so you always get a bite of both together. And that is so freaking fantastic.
This was one of the best beef meals we’ve had a in a long time. One of the best comfort meals! And I made it around the time I was having a love affair with cauliflower – four cauliflower recipes that week that I’m trying to spread out so you don’t think I’ve lost my mind. Ooomph.
Now I just have to figure out what to make on Saint Patrick’s Day! I’m thinking an entire week full of delicious meals, starting today.
- 3 to 4 pounds boneless beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoons canola or vegetable oil
- 8 ounces Guinness or another stout
- 1 cup low-sodium beef stock
- 1 tablespoon all-purpose flour
- 1 large head cauliflower
- 2 tablespoons browned butter
- 1/4 cup cooking liquid from the cauliflower
- 4 ounces sharp white cheddar cheese freshly grated
- 3 tablespoons freshly grated parmesan cheese
- pinch of salt and pepper
- 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.
- 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!
I want to swan dive into that plate pile.