Season the short ribs with 1/2 tsp both salt and pepper.
Prep your vegetables and set them aside.
Turn your Crock-Pot® Express pressure cooker on the sauté function, with the lid off. Wait 1-2 minutes until it heats up and then brown your ribs in batches by cooking them for about 1 minute on each side. Once through your batch, set aside.
Keep the sauté function on and add your onions to the pressure cooker. Cook for about 7-8 minutes, until translucent and soft.
Add your garlic and tomato paste and stir to combine.
Then add the broth, balsamic vinegar, thyme, bay leaf and Italian seasoning.
Cook for about 6-7 minutes until the liquid has reduced about 25%. Once the liquid has reduced, add your short ribs back into the Crock-Pot® Express pressure cooker, not fully submerging them in liquid, but try to ensure each are covered.
Close the lid in the lock position and close the pressure valve. Set the function to steam and turn it on for 40 minutes.
Once cooked, release the pressure valve. Open the lid and add the carrots in.
Close the lid in lock position, close the pressure valve and cook for another 7 minutes.
Release pressure open the lid and turn the pressure cooker off.
While the short ribs are cooking, prepare your cauliflower mash.
Steam the cauliflower for about 10 minutes, until soft.
Once soft, add to a high-powered blender along with the coconut oil, milk, salt and pepper. Blend until smooth and creamy.
If there isn’t enough liquid, add 1 Tbsp at a time until desired consistency.
Once everything is ready, remove the short ribs and vegetables from the crock pot and mix together (in a small cup) the water and arrowroot powder.
Turn the sauté function back on and then add the arrowroot mixture to the liquid and cook until thickened.
Portion the short ribs out with the vegetables and mashed cauliflower. Pour liquid gravy on top. Serve immediately.