Slow Cooker Beef Short Ribs Recipe

4.84 from 6 votes

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Keyword: short ribs

Servings: 6

Calories: 578kcal

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.

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.

Transfer short ribs to a platter. Strain the sauce into a measuring cup and transfer mushrooms to the platter. Use a spoon to remove fat from the surface of sauce and discard. Serve short ribs and mushrooms over cauliflower puree with sauce spooned over. Garnish with parsley.