Garlic-Braised Short Ribs with Cauliflower Puree

This recipe is a variation of one of our favorite Suvie recipes, the Short Rib Mac and Cheese, which has been one of our most popular recipes to date. There’s good reason for its popularity: tender chunks of hearty beef short ribs are braised with red wine and aromatics, and served over mac and cheese brimming with melty gruyere cheese topped with a crunchy breadcrumb and parmesan crust. We wanted to provide a variation that’s low-carb friendly so this recipe features an easy cauliflower puree that’s rich and creamy.

Garlic-Braised Short Ribs with Cauliflower Puree

  • Servings: 4
  • Difficulty: 10 hours
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  • 24 oz boneless beef short ribs
  • 1 head of garlic, peeled and cloves separated
  • 1 carrot, peeled and cut into 1 inch pieces
  • 1 oz demi-glace reduction
  • 2 tbsp cornstarch
  • ½ cup red wine, stock, or water
  • 2 sprigs fresh thyme, or 1 tsp dried
  • 1 lb riced cauliflower
  • ½ cup heavy cream or whole milk
  • 2 tbsp butter


Season boneless beef short ribs on all sides with ½ tsp salt and pepper. Place in a Suvie pan along with the peeled garlic cloves, carrot pieces, and fresh thyme. Whisk together the demi glace, ½ cup red wine (you can also use stock or water) and 2 tbsp cornstarch until fully combined. Pour over the short ribs and load into the upper right cooking zone.

In another Suvie pan combine 1 lb riced cauliflower with the heavy cream, butter, and 2 tbsp water. Season with ¼ tsp salt and load in the upper left cooking zone. 

Fill reservoir with water and enter cook settings to schedule or cook now.

My Cook > Slow Cook & Starch

High: 8 hours

Starch: 0 minutes

After the cook is complete, remove both pans from Suvie. For a smooth cauliflower puree use a food processor, blender, or immersion blender to puree the cauliflower (the nice thing about using cauliflower instead of potatoes is there isn’t the risk of the puree becoming gummy due to all of the starch). Adjust seasoning to taste with salt and pepper. 

Divide the cauliflower between plates. Top with the braised short ribs. Stir the sauce in the pan if it has separated and adjust seasoning to taste. Remove the thyme sprigs and spoon the sauce over the short ribs.


Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 32g, Total Carbohydrates 22g, Total Sodium 580mg, Total Protein 37g

CategoriesBeef Dinner French
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