I was going to post the recipe promised on Monday today that uses my nut-free pesto, but since we just got our first “winter precipitation” last night, I’m feeling much more inclined to give you all some slow-cooked comfort food today instead of a light healthy dish!
I say “winter precipitation” because we didn’t get the coating of pretty snow we were hoping for; instead our poor city got coated in a thick layer of brittle ice…
But come snow, ice, or rain, when the world is feeling extra wintery outside, you just want to say nah-nah-nah-boo-boo to the frosty weather by getting cozied up in a blanket and spooning this into your mouth!
This winter, I have been all about the roasty, slow cooked comfort food. Between recooking my chai brisket, my roasted chicken, and my slow cooker stewed chicken, my stomach has been in this perpetual state of “mmmm, cozy!”
What can I say? Those tender, warm foods are like a hug for my belly. Plus, it’s amazing to have dinner ready quickly after work ’cause all I want to do when I get home is wrap up and put on tha ‘flix.
Well, although I enjoyed my last short rib recipe, I’ve gotten tired of seeing short rib recipes that are only made with alcohol! Now you know I don’t knock a good cocktail, and I’m all for mixing the spirits into your food, but I never like it when I feel like it’s my only option.
And I had a bunch of short ribs just begging for me to find a new way to cook them. So that’s how we ended up with these delicious (alcohol free) Paleo Mustard Braised Short Ribs!
Now, although this recipe is paleo friendly, these braised short ribs do not need to be made paleo. If you’re not dairy-free you can substitute cow’s milk or yogurt for the dairy-free milk mentioned in the recipe. And, if you can, go for full-fat buttah in the mashed cauliflower. Butter = THE BEST.
But just in case you do prefer to eat dairy-free or if you are following more strict paleo diet, I’ve made it so that you too can enjoy these sexy, tasty short ribs. 🙂
And you’ll love them! They come out melty tender and stuffed full of flavor.
I always know food is good when my boyfriend (who does not eat according to any kind of diet) says out loud that he likes them. And when he started eating these, I tell you the truth, guys, they got an OUT LOUD MOAN.
I looked over at him from where I was setting up Parks and Rec and saw that he had his eyes closed and a reverent, blissful look on his face as he chewed slowly.
That’s the dream, people. That. Is. The. Dream.
So I can confidently say that anyone, paleo, dairy-free, diet, or not, will looooooove these short ribs.
Trust. They’re boyfriend approved.
- 2 pounds boneless beef short ribs
- 1 tablespoon olive oil
- sea salt and pepper
- 4 cloves of garlic, smashed
- 3 cups of beef broth
- 1 cup dijon mustard
- 3/4 cup non-dairy milk
- 1/4 teaspoon sea salt
- 8-10 stalks of fresh thyme
- 1 head of cauliflower, broken into florets
- 3/4 cup water
- 2 tablespoons butter or ghee
- 2 tablespoons non-dairy milk
- 2 teaspoons sea salt, + more to taste
- 1/8 teaspoon ground black pepper
- Preheat the oven to 325 degrees F.
- Bring your short ribs to room temperature. Dry them off thoroughly with paper towels and sprinkle generous amounts of sea salt and freshly ground black pepper on all sides of each short ribs.
- Heat the olive oil in a large cast-iron Dutch oven over medium-high heat. When it's hot, add the short ribs to the pan and do not move them for 3-5 minutes, or until a dark crust forms on that side. Repeat on all of the other sides of the short ribs. Cook the garlic cloves in the pan at this time as well, getting them golden brown on both sides. Then remove the short ribs and garlic to a plate.
- Add the beef broth to the pot to deglaze it. With a wooden spoon, stir the broth around the pan, scraping up the browned bits on the bottom of the pan. Whisk in the mustard, milk, sea salt, and fresh thyme until evenly combined. Bring to a simmer and let it cook for 3 minutes to allow the flavors to blend.
- Add the short ribs and garlic back to the Dutch oven. Cover the pan with a lid, place it in the preheated oven, and let your short ribs braise for 2 1/2 hours.
- Add the cauliflower florets to a large pot with the water. Cover the pot and steam the florets over medium heat until they are fork tender, about 15 minutes.
- Drain the cauliflower and add the florets to the bowl of a large food processor. Add the butter or ghee, milk, sea salt, and black pepper to the bowl and process until the mixture resembles mashed potatoes. Taste and add more of anything to get a seasoning level and consistency that matches your tastes.
- Serve with the braised short ribs and enjoy!