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Braised Short Ribs with Garlic and Bacon Mashed Cauliflower (Paleo)

I have a strong love for short ribs and it’s regularly my go-to anywhere I can find it. This version keeps all the flavor and replaces the higher calorie mashed potatoes from the traditional version. If you haven’t tried mashed cauliflower yet, this combination is delightful. Serves 4.


2-3 lbs short ribs (bone in or boneless)

1/2 lb uncured bacon, diced

64 oz beef broth (not low sodium)

1 yellow onion, diced

6 cloves of garlic, minced

1/3 c red wine

Handful each of fresh rosemary and thyme (or 2 T each dried)

1 head of cauliflower, quartered and stem removed

2 T butter or ghee

Salt and pepper to taste


1.) Preheat oven to 325 degrees.

2.) In a dutch oven or heavy stock pot, cook bacon and garlic until crisp. Remove and set aside.

3.) Salt the ribs on all sides, then brown in reserved bacon grease for about 45 seconds per side. Remove and set aside.

4.) Add diced onions and sauté until soft.

5.) Add the wine, broth, salt and pepper, and bring to a boil.

6.) Once boiling add the ribs back to the pot, keeping them submerged under the liquid.

7.) Top with rosemary and thyme sprigs and add the lid.

8.) Cook at 325 degrees for 3 hours.

9.) When ribs are done cooking, pull them out to cool (lid on) for a few minutes while you prepare the cauliflower mash.

10.) Steam cauliflower until soft. Err on the side of overcooking.

11.) Place steamed cauliflower, butter, salt and pepper in the blender or food processor and puree until smooth.

12.) Gently fold in reserved crumbed bacon and garlic mixture.

13.) Scoop cauliflower mash onto each plate and top with a portion of short rib. Drizzle a bit of liquid over each plate.


· If you don’t have a dutch oven or stock pot that fits in the oven, brown the ingredients in a pan and transfer to an oven safe dish or your crock pot insert covered with foil.

· Not ready for cauliflower mash? Try 50/50 mashed potatoes and cauliflower. Don’t tell anyone and see if they notice.

· No fresh herbs? Substitute a 1-2 tablespoons of each dried rosemary and thyme. You want this dish to have plenty of flavor.

· Want to omit the wine? Replace with grape juice or learn this tidbit from the Food Network: “The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol.”


Breanna Barton

Certified Nutrition Coach and CrossFit Trainer with over 20 years of experience in the health and fitness industry.



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