Whole 30 Slow Cooker Braised Beef Short Ribs with Cauliflower Mash and Paleo Dinner Rolls
Happy Monday everyone! Did you have a nice weekend? Mine was wonderful and spent celebrating my aunt's birthday with our families and it's safe to say everyone had a great time. I'm sharing with you today a Whole 30 and Paleo recipe for braised beef short ribs. I have made short ribs in the Crock-Pot many times before with great success, fall off the bone tender meat but those recipes used a dark beer like Guiness. This time I opted to try a Whole 30 recipe instead. The flavor was excellent and the meat was definitely tender, but it didn't fall off the bone like before. I attribute that to the beer tenderizing the meat better and would suggest perhaps monitoring the cook time. I went with four hours like I did in the past, but likely three to four hours would have been better this time. I also used a different Crock-Pot than I made this in in the past so perhaps that contributed to the minor difference.
Now, on to the good stuff!
The menu (Whole 30 and Paleo friendly): slow cooker braised beef short ribs with truffled mashed cauliflower and dinner rolls.
For the Short Ribs
- 4 beef short ribs, bone in
- 1 white onion, chopped
- 3 carrots, peeled and cut into slices
- 3 small golden potatoes, diced (or more to your liking)
- button mushrooms, sliced (optional)
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 3 cups organic beef stock
- 2 tbsp thyme (fresh or dried) or 1 tbsp ground thyme
- 2 tbsp dried oregano
- 2 bay leaves
- salt and pepper
- 1-2 tbsp olive oil, as needed to brown the beef
For the Cauliflower Mash
- 1 head cauliflower florets
- 2 tbsp grass fed butter or 1-2 tbsp coconut oil
- truffle salt
For the Dinner Rolls
- 3/4 cup tapioca flour (or arrowroot flour)
- 1/2 cup coconut flour
- 1/2 cup water
- 1/2 cup and 4 tbsp olive oil
- 1 large, organic egg
- 1 tsp salt
Slow Cooker Braised Beef Short Ribs: Season all sides of the short ribs with salt and pepper. Heat olive oil in a skillet and brown all sides of the short ribs.
Cauliflower Mash: Wash the cauliflower florets and boil them on the stove until fork tender. Drain the water out of the pot with a colander. Add the 2 tbsp grass fed butter (or 1 tbsp oil if dairy free) and a generous amount of truffle salt, to taste preference. Using an immersion blender, puree the cauliflower. You may also transfer it to a food processor to puree, if needed. *Alternatives to truffle salt would be sea salt, Parmesan cheese, or other desired seasonings.
Paleo Dinner Rolls: Mix together 3/4 cup tapioca (or arrowroot) flour, 1/2 cup coconut flour, and 1 tsp. salt. Then add 1/2 cup water, 1/2 cup olive oil, and 1 egg. Mix this all together with a hand mixer. If the batter has too much liquid to roll the dough in your hands, then add a little more coconut flour. Roll the dough into approximately 8 balls using your hands and place them on a greased baking sheet or parchment paper lined sheet. I used a non-stick baking sheet and they baked perfectly without sticking. *Optional, sprinkle a little sea salt, dried thyme, dried rosemary, or dried oregano on top before baking for added flavor to compliment the meal you're serving it with.
Bake them at 350* F for 30-35 minutes until they begin turning golden brown on the bottom.
For me, the tapioca flour version took a little longer for the inside of the rolls to bake than the arrowroot version I previously made took to bake. You'd have to cut into one to determine this, but it's worth it. They are incredibly delicious!
When everything is finished serve immediately & enjoy!
I hope you enjoyed the recipe today. You can tweak it to your liking and add different vegetables to it as well. Please share the recipe with your family & friends!
You can find my previous Paleo recipe posts here.
You can find my previous Whole 30 recipe posts here.
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Wishing everyone a wonderful week ahead!