This classic and cozy meal is pure comfort in a bowl. Hearty short ribs are slow cooked for 6 hours until fork tender and served with creamy cauliflower mash, for a delicious meal the whole family will love.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 7 hours
Top Zone: Slow Cook on High for 7 Hours
Select YES from frozen
Slow Cooked Short Ribs with Cauliflower Mash
Ingredients
- 24 oz short ribs
- 8 oz mirepoix
- 1 oz demi-glace
- 1 oz corn starch
- 20 oz cauliflower florets
Directions
1) Open short ribs and place in a Suvie pan. Gently tap mirepoix on the counter to break up. Open the mirepoix and evenly pour over the short ribs.
2) In a bowl or measuring cup, whisk together ½ cup red wine (or water), demi-glace reduction, and cornstarch. Pour the mixture over the short ribs. Place short ribs in the Bottom Zone of Suvie.
3) Before opening, tap cauliflower florets against the counter to break up any large pieces. Transfer cauliflower florets to a separate Suvie pan with 2 cups water. Place cauliflower florets in the Top Zone of Suvie.
4) Input settings and cook now or schedule. (Please be sure to select “Yes” when asked if cooking from frozen.)
Suvie Cook Settings
Bottom Zone: Slow Cook on High 7 hours
5) When the cook is complete, remove pans from Suvie. Drain excess water from pan with cauliflower. Add 4 tbsp softened butter or olive oil to the pan along with ½ tsp salt and ¼ tsp ground black pepper. Using a fork or potato masher, mash cauliflower until smooth (for a whipped consistency you can also purée in a food processor or blender).
6) Divide mash and short ribs between plates and drizzle with pan sauce. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 500, Total Fat 34g, Total Carbohydrates 16g, Total Sodium 410mg, Total Protein 33g.
