It’s only October 7th and I’m already stressed out that October is almost over. Pumpkins get a lot of attention this season, but let’s not forget about apples.

I marinated short ribs in a mix of apple cider (not the hard kind, and not the sparkling kind), peppercorns, and crushed garlic. After a few hours, I patted them dry and dusted each surface with flour. I seared the ribs on the stove with garlic and shallots to seal in flavor and color. Then, I dumped the ribs into the Instant Pot, along with the marinade liquid, fresh thyme, salt, and pepper. I let the Instant Pot work its magic while I made roasted garlic mashed cauliflower and assorted roasted vegetables.

I N G R E D I E N T S

• 3 pounds of beef short ribs
• 2+ cups of apple cider, no sugar added
• 3 cloves crushed garlic
• 1 head of roasted garlic
• thyme and rosemary
• peppercorns
• 5 shallots, divided
• 2 cauliflower heads
• 2 tablespoons melted butter
• 2 tablespoons heavy cream
• 1 bunch rainbow carrots
• olive oil

D I R E C T I O N S

1. Cover the short ribs in apple cider, peppercorns, and crushed garlic.
2. Roast the carrots and 4 shallots with olive oil, salt, and pepper. Drizzle olive oil over the top of a head of garlic, cut crosswise. Wrap in foil and roast along with the carrots and shallots.
3. Prepare the cauliflower by breaking the heads into smaller florets. After rinsing, steam the cauliflower until fork tender (not too soft, or the mash will be watery)
4. Pat and dry the short ribs and sprinkle each surface with flour. Lightly sear each side of the ribs in a heavy bottomed pan drizzled with oil.
5. Toss the ribs and the marinade into the Instant Pot with rosemary and thyme. This can be cooked low and slow in the oven or a slow cooker as well.
6. Heat the butter and cream until melted. In a food processor, process the cauliflower into a puree and add in the butter, cream, salt, pepper, and roasted garlic.
7. Serve the ribs on a med of mashed cauliflower.
8. Yum!