The Whole30 Slow Cooker: 150 Totally Compliant Prep-and-Go Recipes for Your Whole30 ― with Instant Pot Recipes

Braised Short Ribs with Cauliflower–Sweet Potato Pilaf from The Whole30 Slow Cooker

Serves 4 | Prep: 20 minutes | Slow Cook: 8 hours (low) or 4 hours (high) | Total: 8 hours 30 minutes

The term 'convenience product' used to mean something that was highly processed and likely contained preservatives and fake flavor enhancers. But with the move toward clean eating, there are now great convenience products for Whole30-ers, such as the frozen riced cauliflower and sweet potato that serves as the base of the pilaf that accompanies these ribs. Just a few stir-ins—chopped parsley, capers, olive oil, and lemon—give this pure product great flavor.

Ingredients

• 2 tablespoons dried sage
• 2 tablespoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon coarse black pepper
• 8 to 12 bone-in beef short ribs (3 to 4 pounds)
• 3 medium carrots, peeled and sliced diagonally 1⁄2 inch thick

• 2 medium yellow onions, coarsely chopped
• 4 cloves garlic, crushed
• 1 cup Whole30-compliant tomato juice
• 1 package (12 ounces) frozen riced cauliflower and sweet potato
• Grated zest and juice of 1 lemon
• 1⁄4 cup chopped fresh parsley
• 2 teaspoons Whole30-compliant capers, drained
• 2 teaspoons extra-virgin olive oil
• Fresh thyme sprigs

Directions

1. In a small bowl, combine the sage, oregano, garlic powder, salt, and pepper. Rub the ribs with the spice mixture. Place the carrots, onions, garlic, and tomato juice in a 6-quart slow cooker. Add the ribs.

2. Cover and cook on low for 8 hours or on high for 4 hours. Use a slot- ted spoon to transfer the beef and vegetables to a platter; cover to keep warm.

3. Transfer the cooking liquid to a medium saucepan. Skim the fat. Bring the sauce to a boil over medium heat. Reduce the heat and simmer until reduced by half, about 10 minutes.

4. Meanwhile, for the pilaf, prepare the riced cauliflower and sweet potatoes according to the package directions. Stir in the lemon zest and juice, parsley, capers, and olive oil.

5. Drizzle the sauce over the ribs and vegetables and top with fresh thyme. Serve on top of the pilaf.

Instant Pot Variation

Follow the directions of the first two steps using a 6-quart Instant Pot, but leave out the carrots. Lock the lid in place. Select Manual and cook on high pressure for 50 minutes. Use natural release for 5 minutes, then quick release. Remove the ribs from the pot. Add the carrots to the pot. Select Sauté and adjust to Medium.

Simmer until the liquid is reduced by half and the carrots are tender, about 10 minutes. Continue with the last three steps.