Directions:

Season short ribs lightly with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium heat. Sear short ribs on each side until brown, about 2-3 minutes per side. Place short ribs in slow cooker, along with diced carrots. Add remaining 1 tablespoon olive oil to pan. Add onion and celery and cook until the onion begins to soften, about 5 minutes. Then add in garlic and tomato paste and cook for about 1 minute. Then add broth, Worcestershire, and red wine. Bring to a boil and cook for 5 minutes. Pour broth mixture over short ribs and carrots in the slow cooker.

Cook on high for 4-5 hours or low for 7-8 hours. Serve over mashed cauliflower.

For the Mashed Cauliflower:
In a large pot, melt the butter over medium heat. Add the cauliflower and saute for 3-5 minutes, stirring occasionally. Add water and bring to a boil. Boil until tender, about 10 minutes. Reserve 1 cup of cooking water and drain cauliflower. Return cauliflower back to pot and add in half of the reserved water. Blend using an immersion blender, or in a standing blender working in small batches. Add small amounts of reserved water until you reach desired consistency. Season to taste with salt and pepper.