Slow Cooked Short Ribs with Cauliflower Puree & Fresh

This is a cold weather meal if there ever was one. It is the type you serve when it is bleak and damp outside, maybe even snowy. The smell of slow cooking food, deep, savory, and rich aromas, will fill every inch of your abode. While you are holed up, possibly doing chores, taxes or just reading a good book, these smells will elevate your mood and brighten your home. Cooking smells pair very well with a spicy red wine, in case you needed a reason to have a glass. Sometimes when it has been winter for longer than you can remember or your work week was particularly rough, we need a good meal to save us from ourselves. This will be that meal. While the ribs are cooking away, I have just the soundtrack to start the saving.

With a vibrant album name like Fresh and Sly jumping in exuberance on the front cover, how could you not start feeling more joyful and alive when In Time starts playing? Sly and the Family Stone, in a total fusion of soul, R&B, funk, and rock, is a perfect blend of some slower tunes andsome upbeat beats to complement the fusion of flavors that happens in a slow cooker. By the time I Don’t Know (Satisfaction) comes on, you will be moving and grooving and feeling funky. A good funky, I promise. Another fusion/melting pot aspect of Sly and the Family Stone? It was the first major “integrated, multi-gender” rock band ever. The band formed in 1967, at a time when race riots were raging through the US and the Vietnam and Cold wars had been going on for several years.  Maybe we all need a little more funk, psychedelia, soul, R&B and rock fusion, a little more Sly and the Family Stone to refresh our memory that “People got to be reminded where its really at.”
Vinyl: Sly and the Family Stone – Fresh


Slow Cooker Short Ribs with Cauliflower and Radishes

Prep Time – 40 minutes

Cook Time – 6-8 hours in the slow cooker

Total Time – 7-9 hours

Serves approx. 2



o    2 medium peeled and chopped carrots

o    2 stalks chopped celery

o    1 small chopped onions

o    3 garlic cloves

o    1 teaspoon soy sauce

o    ½  teaspoon Worcestershire sauce

o    4-5 springs of thyme

o    2 stems of rosemary

o    ½  tsp crushed red pepper flakes

o    ½ c dry red wine

o    1 cup of beef stock

o    2 English-style bone-in beef short ribs


o    1 head of cauliflower

o    2 tablespoons of olive oil

o    1/3 cup heavy cream

o    1/3 cup non-fat plain yogurt

o    Salt, to taste

o    Ground black pepper, to taste


o   3-4 radishes, tops removed and thinly sliced

o   ½ c of dukkah (or any nuts you choose, dukkah is delicious and I had some leftover! See recipe at the bottom)

o   ¼ cup chopped parsley

o   1 tablespoon olive oil

o   1 tablespoon red wine vinegar

o   Salt and pepper to taste



  1. Salt the short ribs generously on all sides. Warm a pan on the stove top, add a small amount of olive oil and brown each side of the short ribs.
  2. Add the carrots, celery and onions into the slow cooker. Add the garlic cloves, soy sauce, Worcestershire, thyme, rosemary and red pepper flakes. Mix lightly. Place the ribs on top and pour the red wine and chicken stock over the ribs. Turn the slow cooker on low and cook for 6-8 hours or until tender and the bone is exposed.
  3. Roughly 2-3 hours before the ribs are done, take the whole head of cabbage, rub with olive oil and salt and pepper. Place in a baking dish, cover with aluminum foil for 90-120 minutes or until it is tender, use a fork to test.
  4. Once the cauliflower is tender, place the head into a blender, you may want to break it up a bit first. Add in the yogurt and heavy cream and blend until smooth. Season to taste with salt and pepper. Place back into the baking dish and place into the still warm oven to keep warm.
  5. Mix radishes with dukkah and parsley. Pour olive oil and red wine vinegar over and toss to mix.
  6. Once the ribs are done, plate your dish with a gorgeous looking swish of cauliflower puree, a tender short rib and top with the radish salad. Enjoy the end of cold weather!



This can easily be done in the oven instead if you so desire. I enjoy the ease of the crockpot and the set and done ability that it adds. Granted, with the cauliflower this isn’t as hands off as it could be. You have to pick and choose.

Not a fan of cauliflower? You could use sunchokes instead which would have a similar amount of fiber.

I served this with a Reverse Vesper which was clean, crisp and cut through any fattiness from the short ribs.

Dukkah? It is delicious and one of my favorite appetizers. Here is the recipe:

¼ c Pistachio Nuts

2 tbsp Sesame Seeds

1 tbsp Cumin Seed

1 tsp Coriander Seeds

1 tsp Fennel Seed

½ Kosher Salt

Toast all of the above, minus the salt, in a pan until fragrant. Throw into a food processor, add the salt and process until coarse. Use on top of this salad or dip crudités into it. For an easy, make ahead appetizer, dukkah works great next to a dish of olive oil and crudites!

I use primarily grass-fed, free range beef. I strongly believe that the animals we eat should live happy lives and should be antibiotic and hormone free. I also believe the taste is much richer, more developed, and tastes one heck of a lot better. You can save your short rib bones after to make a bone broth!

This recipe is loosely based on Bon Appetit’s Feb 2016 Roasted Short Ribs with Cauliflower and Celery. Thank you for the inspiration!

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