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Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash

5 from 22 votes
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  • 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

cheesy cauliflower mash

  • 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.

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!

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