These Blood Orange Balsamic Glazed Short Ribs with Cauliflower Potato Mash are going to be so juicy and fork tender, you probably won’t even need a knife. Prepare the ribs in the slow cooker early in the day, go about your routine, and come home to enjoy this immensely flavorful dish, made with beautiful Sunkist Blood Oranges.

Balsamic Blood Orange Braised Short Ribs with Cauliflower Potato Mash

By Christine Fiorentino | @christinefiorentino_

  • Prep Time: 30 minutes
  • Cook Time: 6 hours

Number of servings

Short Ribs ingredients

  • 3.5 pounds bone in short ribs
  • .5 cup all purpose or gluten free all purpose flour
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 2 tablespoons extra virgin olive oil, divided
  • 1 sweet onion, thinly sliced
  • 4 garlic cloves, smashed and roughly chopped
  • 2 Sunkist® Blood oranges; for juice and wedges
  • .5 cup balsamic vinegar
  • 6 tablespoons coconut aminos or soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cups beef bone broth or beef broth
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • Chopped fresh parsley, for garnish and serving

Gravy ingredients

  • 1.5 tablespoons cornstarch
  • 1 tablespoon coconut sugar
  • .5 tablespoon balsamic vinegar
  • 1 tablespoon salted butter

Cauliflower Potato Mash ingredients

  • 2 Yukon Gold potatoes, peeled and cut into quarters (about 1 1/2 pounds)
  • 1.5 pounds cauliflower florets
  • 2 tablespoons salted butter
  • .5 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Short Ribs

Directions

  1. Pat short ribs dry with paper towels. Season each short rib with salt and pepper. Coat lightly with flour.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook each side of ribs just until browned. Place aside.
  3. Add remaining tablespoon olive oil to same pan. Cook onions over medium heat until slightly softened, about 5 minutes. Add garlic. Cook 2 more minutes, stirring frequently.
  4. Juice Sunkist® blood oranges, and then cut each into 4 wedges. In a large crock pot or slow cooker, add onions and garlic, orange juice, orange wedges, balsamic vinegar, coconut aminos or soy sauce, honey, Dijon mustard, broth. Whisk to combine. Add thyme and rosemary sprigs. Add browned short ribs, tucking them into the broth. They will not be fully submerged in liquid. Cook 6 hours on low. If you’re in a time crunch, cook 4 hours on high.
  5. Once fully cooked, remove short ribs and place aside, tented with aluminum foil. Remove herb sprigs from slow cooker. Use a ladle to transfer liquid to a large pan. Prepare gravy (method below).
  6. Serve short ribs over a base of Cauliflower Potato Mash (method below), drizzled with hot gravy. Serve additional gravy on side.

Gravy

Directions

  1. Prepare a slurry: mix cornstarch with 3 tablespoons cold water in a small bowl until smooth and combined. Place aside to begin thickening.
  2. Remove and discard orange wedges and herb stems from slow cooker. Ladle liquid into large sauce pan. Add slurry, coconut sugar, and balsamic vinegar. Whisk over medium heat to fully incorporate.
  3. Once gravy begins to thicken, 4-5 minutes, remove from heat and whisk in butter until melted and combined.

Cauliflower Potato Mash

Directions

  1. Place cauliflower and potatoes in a large pot of salted water. Vegetables should be covered. Bring to a rolling boil. Reduce to a simmer. Cook until very fork tender.
  2. Strain cooked cauliflower and potatoes. Transfer to a food processor or blender. Add butter, salt, and pepper. Mix until completely smooth. Place aside covered until ready to serve.

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