I’ve got a situation.
If you want true comfort food, these Guinness short ribs with cheesy cauliflower mash deliver. This is one seriously fabulous dinner — rich, tender short ribs in a savory Guinness gravy paired with a creamy, cheesy cauliflower mash.
It’s the kind of meal you’ll want to make again and again. I’m calling it the meal of the week.
Yes, I’m having a moment with Guinness. I’m not one to drink it often, but I love cooking with it — it adds depth and a subtle roastiness that pairs beautifully with beef.
These short ribs are fantastic. I tested them several ways and they turned out tender and flavorful every time. They’re also great shredded for sandwiches or even on nachos — versatile and utterly delicious.
I used boneless short ribs here, which I don’t always buy. The butcher trimmed most of the excess fat, leaving enough for flavor, and the result was tender, fully edible meat without the waste I sometimes find with bone-in pieces. These fall-apart ribs practically melt in your mouth.
Now, about that cheesy cauliflower mash — oh my gosh. It’s creamy, cheesy and indulgent in the best possible way. I avoided cauliflower mash for years because of a terrible version I tried long ago, but this is a whole different story. It’s rich, silky and the perfect partner for the short ribs.
The gravy from the beef soaks into the mash and the texture contrast — silky mash plus tender beef — makes every forkful outstanding. This was one of the best beef dinners we’ve had in a long time and ranks high on the comfort-food scale.
I made several cauliflower recipes that week because I was on a cauliflower kick, but this one stands out. It’s an ideal centerpiece for a cozy meal, and it feels a bit festive too — perfect timing as Saint Patrick’s Day approaches.
This recipe is simple to execute in a slow cooker. Sear or brown the ribs if you like, add Guinness and cook low and slow until the meat is fall-apart tender. Shred the ribs, thicken the sauce into a gravy, and serve over the cauliflower mash for a comforting, elegant meal.
Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash
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Ingredients
- 3 to 4 pounds boneless beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoons canola or vegetable oil
- 8 ounces Guinness or another stout
- 1 cup low-sodium beef stock
- 1 tablespoon all-purpose flour
cheesy cauliflower mash
- 1 large head cauliflower
- 2 tablespoons browned butter
- 1/4 cup cooking liquid from the cauliflower
- 4 ounces sharp white cheddar cheese freshly grated
- 3 tablespoons freshly grated parmesan cheese
- pinch of salt and pepper
Instructions
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Season the short ribs with salt and pepper, then sprinkle with flour and coat evenly. You can place the ribs directly into the slow cooker or brown them first for extra flavor.
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To sear, heat oil in a large pot or Dutch oven and brown the ribs on all sides, about 1 minute per side. Transfer the ribs to the slow cooker and add the Guinness. Cover and cook on low for 8 hours until the meat is very tender.
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After cooking, remove and shred the short ribs with tongs or forks. Thicken the remaining cooking liquid into a gravy: whisk flour into the beef stock to make a slurry, then add it to the slow cooker (or a saucepan over medium heat) and whisk until thickened.
cheesy cauliflower mash
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Cut the cauliflower into florets and place in a large pot. Cover with water by about an inch and bring to a boil. Cook until tender, about 10 minutes. Drain, reserving about 1/4 cup of the cooking liquid.
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Add the cauliflower to a food processor and puree. Stream in the reserved cooking liquid, browned butter, cheddar and parmesan, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
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Serve the shredded short ribs with the thickened gravy spooned over the cheesy cauliflower mash.
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I want to swan dive into that plate pile.