Pizzaiola is an Italian word for a pizza maker. And while the tomato, basil, olives, and pickled pepperoncini in this yummy dish make it taste like pizza, it doesn’t have the globs of cheese and bready crust that make you wish hadn’t just eaten a slice (or a few) of that pie.
Serves 4 to 6
Prep: 35 minutes
Slow Cook: 7 hours (low) or 3½ hours (high)
Total: 7 hours 35 minutes
For the Short Ribs
2 teaspoons dried oregano, crushed
2 teaspoons fennel seeds, crushed
½ to 1 teaspoon red pepper flakes
1 teaspoon salt
12 bone-in beef short ribs
2 tablespoons extra-virgin olive oil (optional)
1 onion, chopped
1 bulb fennel, trimmed and chopped
1 green bell pepper, chopped
½ cup sliced pickled pepperoncini peppers
4 cloves garlic, minced
1 can (14.5 ounces) Whole30-compliant diced tomatoes
For the Cauliflower Rice
2 packages (12 ounces each) frozen riced cauliflower or 6 cups raw cauliflower rice (page 60)
1 tablespoon extra-virgin olive oil
½ teaspoon dried oregano, crushed
½ teaspoon garlic powder
Salt and black pepper
½ cup fresh basil leaves, torn
¼ cup sliced Whole30-compliant black or green olives
Make the short ribs: In a small bowl, combine the oregano, fennel seeds, red pepper flakes, and salt; rub onto the short ribs. If desired, in a large skillet, heat the olive oil and cook the short ribs on all sides until browned, about 10 minutes. In a 6-quart slow cooker, combine the onion, chopped fennel, bell pepper, pepperoncini peppers, and garlic. Add the short ribs; top with the tomatoes.
Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours, or until the short ribs are tender. Remove the ribs from the cooker. Skim the fat from the cooking liquid.
Make the cauliflower rice: Cook the cauliflower rice according to the package directions; drain well. Stir in the olive oil, oregano, and garlic powder. Season to taste with salt and pepper.
Serve the short ribs and cooking liquid (not strained) over the cauliflower rice. Top with fresh basil and olives.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. If desired, brown the short ribs in the Instant Pot by selecting Sauté, then More/High. In the second step, lock the lid in place. Select Meat/Stew, select More/High, and cook for 1 hour 15 minutes. Use natural release for 10 minutes, then quick release. Continue with the remaining directions.