Slow Cooker Curried Short Ribs and Cauliflower Mash

Something really, really great happened to me last weekend...I got a slow cooker! A whole new world of delicious recipes has opened up to me, and the first one I tried was from the Against All Grain cookbook: curried short ribs. On my visit back to Missouri for Thanksgiving, my parents hooked me up with some of the beef from the cow they just bought (yep...they bought 1/2 a cow and there are way too many delicious cuts of meat chillin' in their deep freezer). My boyfriend Josh made this recipe for us the other day, and it is definitely one of our new favorites. With cauliflower mash and carrots as a side, this was the perfect winter comfort food (and it's grain free and dairy free!).

Against All Grain's Curried Short Ribs

ingredients:

Danielle's presentation is much 
prettier than mine! ;) 

• 2 tablespoons coconut oil
• 4 pounds bone-in beef short ribs, cut into 3-inch pieces (you can also use a chuck roast for a more budget-friendly option)
• salt and pepper
• curry sauce:
• 1 13.5 oz. can coconut milk
• 1/3 cup tomato paste
• 1/3 cup red curry paste
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 teaspoons fresh lime juice
• 1 teaspoon ground ginger
• 1/2 yellow onion, sliced
• about 8 whole carrots

method:

1. Place coconut oil in a large pot over medium-high heat. Salt and pepper both sides of the short ribs and sear on all sides, about 6 minutes.
2. Whisk together curry sauce ingredients. Add sauce and onions to slow cooker and place the short ribs on top, spooning some of the sauce over the meat. 
3. Cook for 8 hours on low, basting the ribs once.
4. Skim off and discard the fat that has accumulated at the top of the pot.
5. Add whole carrots and cook for 1 more hour.

   

   The grocery store was out of white cauliflower,
   so we had yellow cauliflower mash.

Cauliflower Mash

ingredients:

• 1 head cauliflower
• ~2 tablespoons olive oil
• splash of almond milk
• ~1 tablespoon nutritional yeast
• 1 clove garlic, minced
• salt and pepper to taste

method:

1. Roughly chop cauliflower and remove green stem
2. Boil cauliflower chunks until very easy to puncture with a fork, about 15-20 minutes.
3. Drain cauliflower and place in food processor with the rest of your ingredients. 
4. Process until smooth, and add more nutritional yeast, salt, and pepper to taste.