Heat olive oil in a large skillet over medium-high heat.
Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides and then place them into the bottom of a slow cooker.
In a mixing bowl, add dijon mustard.
Add tomato paste.
Add beef bouillon.
Pour in red wine.
Whisk sauce ingredients together until smooth and combined.
Place bay leaves and onions over the ribs in the slow cooker.
Pour the red wine mixture over the top of the meat, place the lid on the slow cooker. Cook on low heat for 8 hours. You will want to use low heat if possible in order to ensure the most tender ribs possible.
Once finished, remove the meat from the slow cooker. Place on a serving platter.
Pour the sauce from the slow cooker into a skillet over medium heat.
Pour in heavy whipping cream, and whisk the sauce well until combined.
Bring the sauce to a boil, and then reduce the heat to medium again. Cook down until the gravy reaches the desired consistency stirring frequently.
Serve over mashed or riced cauliflower with gravy and fresh parsley (optional).
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Braised Short Ribs https://www.730sagestreet.com/low-carb-slow-cooker-braised-short-ribs-recipe/