I’m back!!! I’ve officially turned in my entire manuscript for my next cookbook, Juli Bauer’s Paleo Cookbook!! I’ve been working on it since the summer time and it’s finally…almost done. I still have a trip to Pittsburgh in April to finish the final photos for the book. AHHHHHH, I can’t freaking wait to see this all come together! I’m so stupid excited.

Speaking of Pittsburgh, this is the weirdest freaking thing. On Saturday I got an email from United telling me that there had been a change to my flight. I check it out and can’t seem to figure out what is different since the times were exactly the same and that’s what was highlighted in the email. Then I notice that the date has changed. United is sending me home a day early from Pittsburgh. And this is after I already paid $150 to change my flight since weather messed my previous plans up. So I paid $150 to just change the dates of my flight to 4 months later and now they are making me go home earlier? Ummmmm wtf? Can they do that? I haven’t called them yet since I was finishing up my manuscript all weekend, but this just doesn’t make sense to me. I picked those specific dates and paid for those specific dates because I need exactly that many days out there. Not one day less. Has this ever happened to any of you? What.the.fudge.

I’m also facing another issue, guys. My car smells. Like, really bad. I don’t know why. It’s been like this for a couple months now and I keep cleaning it out thinking something fell underneath the seat and rotted, but nothing seems to be working. I even push a car freshener thing in it and it just made it smell like dirty diapers, trying to mask the stink. Ugh. I talked to my morning CrossFit classes about it and each class thinks it’s something different.

  1. My 6am class seems to think a mouse crawled in my car since it’s been so cold and probably died so it’s rotting in my car.
  2. My 7am class seems to think that since it’s been so wet and slushy, that my mats are getting mildew in them and smelling it up.

If it’s a dead mouse, how do I find the bastard? Do I just take it into the shop and pay them to look for something dead? Or do I just have the mats washed and hope for the best? Please help me solve my stank ass issue.

Guess what I learned? Don’t get buzzed on mimosas and shop. I had way too much fun at Inpsyre Boutique. Time to get our Fashion Friday on this week!

Wait, before you go…I have a question. Do you like my Weekly Workouts posts? I’m trying to decide if I want to keep going with them! Let me know!

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Braised Short Ribs over Roasted Garlic Mashed Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Yield: 3-4 1x



For the short ribs

  • 5 slices of thick cut bacon
  • 2 pounds beef short ribs (68 short ribs)
  • 1 yellow onion, diced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1/4 cup red wine
  • 64 ounces of beef broth
  • salt and pepper, to taste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

For the mashed cauliflower

  • 1 bulb of garlic
  • 1 head of cauliflower, chopped into florets
  • 1 tablespoon softened butter
  • salt and pepper, to taste


  1. Preheat oven to 325 degrees F.
  2. In a large dutch oven over medium heat, cook the bacon over medium heat until completely crispy, remove bacon and set aside. Once cool, chop into pieces.
  3. Salt short ribs on all sides then brown the ribs on all sides, about 30 seconds per side. Remove and set aside.
  4. Add onions and shallots to the pan and cook for about 2 minutes then add garlic cloves. Add the red wine, broth, salt and pepper. Scrap down the bottom of the pan then let the pot come to boil.
  5. Once boiling, add the short ribs back to the pot into the liquid so they are completely submerged. Add the thyme and rosemary sprigs into the liquid.
  6. Put lid on the dutch oven and into the oven. Cook until the ribs are falling off the bone, about 2 1/2 -3 hours. Remove the pan from the oven and let rest for 30 minutes with lid still on. **When the ribs have about 45 minutes left, wrap garlic bulb in foil and place in the oven to cook until soft and fragrant.
  7. While the ribs rest in liquid, steam cauliflower.
  8. When cauliflower is fork tender, place in high speed blender (such as a blendtec) and puree until smooth. Squeeze out the softened garlic cloves and add to blender along with butter and salt and pepper. Puree until smooth and combined.
  9. Lasty, add bacon back into the short ribs mixture, mix and serve short ribs over cauliflower. (Feel free to let cool some to remove the fat that renders on top, it’s up to you buttercup!)

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


PaleOMG Braised Short Ribs over Roasted Garlic Mashed Cauliflower


You May Also Like:

PaleOMG Maple Pomegranate Glazed Short Ribs

Maple Pomegranate Glazed Short Ribs

Slow Cooker Red Wine Braised Short Ribs


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Jessie Hopkins says:

    Love this recipe! :do you think it could be done in the slow cooker??

    1. juli says:

      for sure! just haven’t made it that way

  2. Karen says:

    This recipe looks PERFECT for the arrival of fall! Question: is it for reals 64 oz of beef broth, or is that a typo? It just seems like a lot to me, but then again, WTF do I know? Looking forward to making the recipe this week!

    1. juli says:

      yes, that is the amount i used

  3. Jen Pennington says:

    Can’t wait to try this recipe this evening!