Slow Cooker Beef Short Ribs
melt in your mouth short ribs
In the morning:
Combine the flour, salt, and garlic powder in a ziplock bag. Add the short ribs, seal the bag, and toss to coat. Melt the butter in a cast-iron pan or large sauté pan over medium-high heat. Brown the ribs on all sides, about 3 to 5 minutes per side. Transfer ribs to slow cooker meat-side down. Place the rosemary sprig snuggly in between the meat.
Add the onions and brown sugar to the pan and cook until tender, about 5 minutes. Stir occasionally to ensure even caramelization. Add the remaining ingredients except parsley and bring to a boil. Pour liquid over the ribs, cover, and cook on low for 7 hours.
In the evening, make cauliflower puree:
Remove cauliflower leaves and cut out the core with a paring knife. Pull off florets with your fingers, using the knife when needed. Cut the florets into smaller pieces (1½ to 2 inches) and place them in a steamer insert. Cook florets until tender, about 15 minutes. Set aside.
In a small pot, warm the half-and-half and butter over medium heat. Working in batches, puree the cauliflower florets in a blender with the butter mixture. Scrape down blender as necessary. Transfer to a large bowl. Stir in the grated parmesan and season with salt and pepper.
Calories: 568kcal | Carbohydrates: 30g | Protein: 34g | Fat: 36g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 933mg | Potassium: 1135mg | Fiber: 4g | Sugar: 17g | Vitamin A: 754IU | Vitamin C: 50mg | Calcium: 157mg | Iron: 5mg