These fall-off-the-bone tender short ribs are slow-cooked in a flavorful red wine sauce and served with a creamy cashew cauliflower mash. It's a rich and satisfying dish that's perfect for a cozy night in.

Quick Info

⏱️ 230 min • 🍽️ 4 servings • ⭐ 93%

Nutrition

1257 cal • 78g protein • 98g carbs • 56g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Low-Carb] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 3 pounds bone-in beef short ribs, cut into 2-inch pieces
• 1 tablespoon + 2 teaspoons kosher salt, divided
• n/a
• 1½ teaspoons freshly ground black pepper
• 2-3 tablespoons avocado oil, divided
• 1 large white onion, cut into 1-inch pieces
• 4 celery stalks, cut into ½-inch diagonal pieces
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups dry red wine, such as Cabernet Sauvignon
• 1 head of garlic, halved crosswise
• 6-8 small rainbow carrots, peeled and ends trimmed
• 10 sprigs of fresh thyme
• 2 cups low-sodium beef stock
• 2 heads cauliflower (about 2 pounds each), cut into florets
• 1 cup raw cashews
• 1 teaspoon garlic powder
• ¼ cup fresh parsley, chopped, for garnish

Instructions Preview

1. Liberally season the short ribs on all sid…
2. Heat 2 tablespoons of avocado oil in a 5-q…
3. Reduce the heat to medium and add the onio…

…and 12 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful