Fall-off-the-bone tender short ribs require low heat and long cooking time, just perfect for slow cookers. And the au jus from the ribs will be delicious over the cauliflower “mashed potatoes.”
RD Tip: These ribs are cooked in a beer-infused liquid, but you can substitute the beer with 1 ½ cups low-sodium beef broth, if desired. Remember to trim off excess fat, searing all sides and skimming the top after cooking to keep this dish light.
Active time: 45 minutes | Total time: 6 hours 30 minutes
Slow-Cooker Beer-Braised Ribs & Cauliflower Mash
Ingredients
For the ribs:
- 3 lbs beef short ribs, cut into 2-2 ½-inch pieces and trimmed (about 6 ribs)
- 1 medium (110g) red onion, chopped
- 2 celery stalks (80g), sliced
- 3 garlic cloves, chopped
- 8 oz (227g) baby carrots
- 2 tbsp low-sodium tomato paste
- 1 (12-oz) bottle light beer or 1 1/2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 cup (135g) frozen petite peas, thawed
For the cauliflower mashed potatoes:
- 1 medium head (590g) cauliflower, cut into florets
- 3 garlic cloves, sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Directions
Sear the short ribs on all sides in a heavy skillet over medium-high heat; this helps to render off more fat, in addition to trimming. Place the ribs in an even layer in a (5-quart) slow cooker. Add the onion, celery, garlic and carrots.
Stir together the tomato paste, beer, Worcestershire sauce, salt and pepper. Pour over the ribs and vegetables. Cover, and cook on low for 6–8 hours or on high for 4–5 hours, until the ribs are tender. Low is recommended for the most tender result.
While the ribs are slow cooking, prepare the cauliflower mash. Heat about 2 inches of water in the bottom of a soup pot fitted with a steamer basket. Allow the water to boil, then add the cauliflower and garlic; steam 10 to 15 minutes or until the cauliflower is tender. Drain, and place the cauliflower and garlic in a food processor; puree until almost smooth. Stir in the salt and pepper.
Once the ribs are tender, skim off excess fat and stir in the peas; cover, and let stand for 5 to 10 minutes until the peas are thoroughly heated but remain bright green.
Transfer the ribs and vegetables to a serving platter or serving plates with a slotted spoon. Spoon any fat off the top of the liquid, and discard. Drizzle the sauce over the ribs, vegetables and cauliflower.
Serves: 6 | Serving Size: 1 short rib + 1/2 cup vegetables + 1/2 cup mashed cauliflower
Nutrition (per serving): Calories: 485; Total Fat: 24g; Saturated Fat: 8g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 0g; Cholesterol: 168mg; Sodium: 839mg; Carbohydrate: 17g; Dietary Fiber: 5g; Sugar: 8g; Protein: 44g
Nutrition Bonus: Potassium: 1212mg; Iron: 41%; Vitamin A: 116%; Vitamin C: 88%; Calcium: 6%
Originally published October 26, 2015; Updated June 2026
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