Garlic Braised Beef Short Ribs & Cauliflower Mash

⚡ KevEats Recipe

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Dinner Comfort Food Lower Carb

Garlic-Braised Short Ribs with Cauliflower Mash

Fall-apart beef, deep garlic flavor, and creamy mash without needing a pile of potatoes.

This is the kind of dinner that feels heavy and restaurant-style, but still works way better for a lower-carb setup. The ribs get deeply browned, slowly braised until tender, then served over roasted garlic cauliflower mash with a reduced pan sauce on top. Exact macros can vary a bit depending on the size and trim of your short ribs.

650 Calories

29g Protein

13g Carbs

52g Fat

Servings 4 servings

Prep Time 30 min

Total Time 4 hr

Portion 1 short rib + 3/4 cup mash

Jump to Ingredients Jump to Instructions Jump to Tips

Short Rib Ingredients

• 2 tbsp avocado oil
• 2.5 lb bone-in short ribs, about 4 large pieces
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 10–12 cloves garlic, finely chopped
• 3 medium shallots, chopped
• 2 cups beef stock or bone broth
• 4 sprigs thyme
• 1 bay leaf
• 1/3 cup dry red wine or dry sherry, optional
• 2 tbsp chopped parsley, for garnish
• 1 tsp lemon zest, for garnish

Roasted Garlic Cauliflower Mash

• 1 large head cauliflower, cut into florets
• 1 head garlic, roasted
• 1/3 cup heavy cream
• 1/3 cup finely shredded Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp olive oil, for roasting garlic

Kev Tip Brown the ribs hard before braising. That deep crust is what gives the sauce real flavor. If they look pale, keep going.

Portion Guide / Make It Fit Lighter meal: 1 smaller short rib with mash.
Standard serving: 1 short rib with about 3/4 cup mash.
Hungrier day: 1 large rib plus a green vegetable on the side.

This is naturally a richer dinner, so keep the rest of the plate simple.

Storage Store the ribs in their braising liquid so they stay juicy. They reheat really well and honestly taste even better the next day.

Instructions

1. 1Preheat the oven to 275°F.
2. 2Pat the short ribs dry and season all over with kosher salt and black pepper.
3. 3Heat the avocado oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, then remove and set aside.
4. 4Lower the heat to medium. Add the shallots and cook for 2–3 minutes until softened. Stir in the chopped garlic and cook for about 30 seconds, just until fragrant.
5. 5Deglaze with the red wine or sherry if using, scraping up the browned bits from the bottom of the pot.
6. 6Pour in the beef stock. Add thyme and bay leaf, then return the ribs to the pot. The liquid should come partway up the meat, not fully cover it.
7. 7Cover and braise in the oven for about 3 to 3 1/2 hours, until the ribs are very tender and nearly falling off the bone.
8. 8While the ribs cook, roast the garlic for the mash. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 350°F for about 40–50 minutes until soft and golden.
9. 9Steam or boil the cauliflower until very tender. Transfer to a food processor with the roasted garlic cloves, heavy cream, Parmesan, salt, and pepper. Blend until smooth and creamy.
10. 10Remove the ribs from the pot. Skim excess fat from the braising liquid if desired, then simmer the liquid on the stove for 8–12 minutes until slightly reduced and more concentrated.
11. 11Serve the short ribs over cauliflower mash. Spoon the reduced garlic sauce over the top and finish with parsley and lemon zest.

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