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Crockpot Cider Braised Short Ribsโฆcan we make crockpot Wednesday a thing?
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Not going to lie, itย seems all I have time for latelyย is to throw dinner into the crockpot, forget about it all day while I work, and then realize itโs nine oโclock, and um, dinner time!
I feel like a lot of us are in the same boat (while maybe not the nine oโclock dinner part), so more crockpot recipes, right??!
Speaking of being busy, have any of you noticed that we are less than two weeksย from Halloween??
I do not even know how that happened, just insane. AND you guys, I havenโt given you a baby goat update since mid-September! Ahh, I think now is the time!
The baby goats are really not tiny babies at all anymore, theyโre kind of like teenagers, and growing at rapid speeds. I swear they grow a half an inch per day! I wish theyโd just stop getting so big already. New moms, you probably know the feelingโฆ
Weโve talked about selling the boy goats, but trust me, that is NOT happening. Every time I watch all five of the babies playing together, it reminds me that there is no way we can separate them. I mean, I know itโs kind of how life works in the animal world, but not over here. They are just too cute.
In other news, we are currently weaning them off their momโs milk, since most of them are already eating grass, but itโs kind of a tricky process, and they whine and cry all-day long. Not only is it semi-annoying, but itโs pretty hard to hear, I feel so bad! But in the end, theyโll be better off, and ok, I kind of want all the goat milk to myselfโฆmuahahaha ๐
Ok, leaving the farm now, back to recipes, and crockpot cooking, and THESE Crockpot Cider Braised Short Ribs!
For real though,ย this is such an awesome fallย recipe, and for a few reasonsโฆ
โฆone: nothing beets short ribs that have been cooked low and slow for eight hours. They fall off the bones and are just so darn good!
โฆtwo: applesโฆ in a savory way! I was just writing a story for my cookbook manuscript and I mentioned that I loved using apples, not only for baking, but for cooking as well! In fact, I might just like using apples in savory recipes even more. Or well, itโs at least a tie!
โฆthree: browned sage butter mashed potatoesโฆenough said. ๐
Obviously, the fact that this recipe isย super easy, makes it just that much better!
I do like to sear my short ribs on the stove before adding them to the crockpot, I know itโs kind of a pain, but the added flavor is so worth it! The cider adds a nice sweetness and pairs well with the meaty short ribs. Not to mention, it creates the most perfect sauce to spoon over those mashed potatoes, which yes, have me way too excited for the Thanksgiving feast that is coming up!
Also, I know itโs only Wednesday, but how perfect is this for a Sunday night dinner? I dunno why, but I truly LOVE Sunday night dinners. Thereโs something so cozy and wonderful about them. This meal feels like the perfect fit!
Whatever day you decide to make this, just know youโre going to love it! OH, and maybe serve it up with a side of breadโฆor ok maybe saladโฆahh no, lets be real, we all want the bread! ๐
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes.
Ingredientsย
- 2 tablespoons olive oil
- 5 pounds beef short ribs
- kosher salt + pepper
- 1 sweet onion, thinly sliced
- 1 tablespoon brown sugar
- 4 cloves garlic, minced or grated
- 8 ounces cremini mushrooms, halved
- 2 cups apple cider
- 1 tablespoon fresh chopped thyme
- 2 Honeycrisp apples, chopped
Brown Butter Mashed Potatoes
- 4 large Idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
- 2-4 cloves garlic, peeled (I used 4)
- salt
- 3/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 8 tablespoons butter, browned, 1 stick
- 6 leaves sage, chopped
Instructionsย
- Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet.
- Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
- Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine.
- Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crockpot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat.
- About 40 minutes before youโre ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt.
- In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
- Divide the mashed potatoes between plates and top with the rib meat. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
PS. thereโs cheddar in those mashers. Yup!
Way too much apple cider. Incredibly overpowering. Next time Iโll use a quarter cup of vinegar.
Hi Mali,
Very sorry to hear this. The recipe calls for apple cider, not apple cider vinegar:) hopefully it will taste much better next time!
Can I use country style ribs for this? I apparently didnโt know there was a difference when I was grocery shopping.
Hi Candace,
I have never tried that with this recipe, but you could certainly give it a go! Sorry I couldn’t be of more help!
Hi! If I were making this in an instant pot, how would you tweak this recipe?
Hi Stephanie,
I would cook the meat on high pressure for 60 minutes and follow the potatoes as written:) I hope you love this recipe! xx
I absolutely love this mashed potato recipe, I most often use sweet potatoes and it is a divine alternative with these flavor combos
Hey Ashely,
Happy Sunday!! Iโm so glad this recipe is always enjoyed, thank you so much for making it and your feedback! xx
Dinner is so quiet when I make this itโs to delicious to talk!
Love to hear this Sherri!! Thanks so much for your feedback and making this dish so often:) xT
This recipe turned out perfectly and was delicious! Great flavor combinations.
Yay!! Love to hear this Ashley:) Thanks so much for making this recipe and your message! Have a great week! xT
Think I may have posted my review for this dish in the wrong place before ๐คฃ
Made this the other night. The store only had 3.5 pounds of short ribs. It was fine but I did end up making a corn starch slurry to add to the broth after cooking to thicken it up. Worked like a charm. My short ribs were a touch dry, but not terribly so. Next time Iโll cook them on a lower setting and see.
I also skipped the brown butter on the mashed potatoes (one less dish to clean) and although I imagine itโs tasty, they were so good just with the other ingredients.
Lol no worries Meredith! So glad you enjoyed this dish! Thanks so much for trying the recipe and sharing your review! xx
This was incredible -so decadent! Honestly loved the brown butter mashed potatoes the best – will probably make them this way all the time!
Hi Jill,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
We loved this recipe! A couple notes/adjustments:
– The beef chuck looked better than the short rib at the store, so I just got that instead and it came out wonderfully. I didn’t make any changes, or even cut it down. Just browned it quickly in the pan, then cooked on low for 8 hours. It was so tender and flavorful.
– We served it with baguette instead of the mashed potatoes to cut down on cooking time for our busy weeknights.
– I also couldn’t get sage, so I used lots of thyme and rosemary and it was lovely.
– The leftovers held up great!
Hi Sabrina,
Amazing!! So glad to hear this recipe was enjoyed, such a great idea to use beef chuck! Thanks for sharing your notes:) xT