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Apparently, I am all about slow cooked meals this week.
But can you blame me? On Tuesday I think we got the most snow I have seen in a while. I actually tried to hike up the trail, like tried for two stinkin’ hours, and basically got nowhere. The snow hit just above my knees and um, I was moving like molasses.
Still, that hike tired me out and maybe, ok not maybe, I came home and baked cookies all-day long and then had these short ribs for dinner. I’d say it was my ideal day.
What did you do?
In all seriousness though, I did bake cookies, but I am lucky enough to be able to say that I was baking them for work. Between the blog, recipes, free-lance recipes and testing recipes for the COOKBOOK, I basically never leave my kitchen… and when I do, it’s to type the post. Not gonna lie, it’s a lot of work, BUT I kind of love the cookie baking days, especially when those days fall on cold snowy days!
Just saying.
Oh wait, why the heck am I talking about cookies? This post has NOTHING to do with cookies and everything to do with short ribs. AKA the food you eat when you are not eating cookies.
Duh.
This meal is everything cozy, delicious and perfect for the week leading up to Thanksgiving. The weather is turning cold and grey (or very white where I am) and all anyone feels like doing at the end of the day is to put on some comfy clothes and chill…
Or maybe that’s just me? I don’t know, but either way this meal is one you NEED to make.
These Crockpot Braised Red Wine Short Ribs are pretty much the easiest thing ever, and um, do you see those perogies?!? YES.
I love perogies. In fact, growing up, my best friend Stephanie and I would come home everyday after school and make perogies. I swear we did this everyday for what seemed like a year. We would of course cover them in cheddar cheese, because in our opinions there was no other way to eat perogies. I think my mom thought we were going to turn into a perogie! Our love for them was, and is (Steph just text me the other day saying she thinks about our perogie fetish every time she make Mrs. T’s Pierogies) intense to say the least.
Plus, when we had finished with our perogies, we would then move on to my mom’s chocolate chip cookies…the best! Also, being a kid and not worrying about things like too much cheese (is there a thing) and too many sweets (again, is that a thing?) is maybe the greatest thing ever.
Take me back! Now that I know what adult life is like, I promise that if given a second chance at kid/teen life, I WILL NOT stress. Mmm, k?
Back when my life was a little less busy and I cooked out of pure boredom, I would actually make perogies from scratch. It’s not a hard thing to do, but it is time-consuming. So for the sake of saving your sanity in the week prior to Thanksgiving I just used store-bought. Of course if you have time, you know I always feel homemade is best.
SIDE NOTE: I turned my brother Malachi onto perogies too. It’s now one of his favorite meals to make at school. He does cheddar cheese AND parmesan cheese. <–for once the boy made a good choice in the world of food! Also, he says nothing beats my homemade perogies. Coming from Kai, that is a HUGE compliment, because he is one of those people who prefers store-bought over homemade…I guess except for perogies. Okay and mom’s cookie dough…but don’t let him BAKE the cookies, cause he will for sure burn them. <–FACT.
So these short ribs. Basically, you just add them to the crockpot, cover them in red wine, add some herbs and cook low and slow all day long. Not only is it the easiest cozy meal ever, but your house smells kind of amazing all day. Like you walk in and automatically feel like you’re at Sunday dinner at mom’s, which to me is the best smell.
The short ribs + perogies + cheddar cheese are like the perfect match made in cozy November heaven. I know I sound like a cheese ball, but it’s true.
This is a legit family favorite/hearty meal. I know that’s serious talk and all, but I only speak the truth.
Crockpot Braised Red Wine Short Ribs with Cheddar Potato Perogies.
Servings: 6 Servings
Calories Per Serving: 826 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone in beef short ribs
- salt + pepper
- 1 sweet onion finely chopped
- 2 cloves garlic skin removed and crushed
- 2 carrots chopped
- 1 (6 ounce) can tomato paste
- 2 cups button mushrooms sliced
- 2 cups red wine
- 1 cup beef or chicken broth
- 2 leaves bay
- 2 sprigs fresh thyme
- pinch of crushed red pepper
- 1/2 cup fresh chopped parsley + more for serving
- 1/2 cup grated parmesan cheese
- 18-20 frozen perogies
- 6 ounces sharp cheddar cheese shredded
Instructions
- The night before, or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. 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 and place them in the crockpot bowl. If you are short on time, you can omit this step and just add the ribs straight into the crockpot.
- To the crockpot, add the onion, garlic, carrots, tomato paste, mushrooms, red wine, broth, bay leaves, thyme and a pinch of crushed red pepper. Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours.
- Once the short ribs are done cooking and easily far apart, skim off any fat from the top of the crockpot. Lightly shred the ribs and remove the bones, thyme sprigs and bay leaves. Discard. Keep the ribs in the sauce, covered on low heat until ready to eat.
- Just before you are ready to eat, bring a large pot of salted water to a boil. Boil the perogies according to package directions, drain.
- Divide the perogies among plates and top with cheddar cheese. Add the short ribs. Sprinkle with fresh parsley, oregano and parmesan. EAT.
Notes
*If you prefer firmer veggies, add the carrots and mushrooms during the last hour of cooking. *To Make the In the OVEN: Preheat the oven to 325 degrees F. Heat a large heavy bottom dutch oven 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 from the heat. To the pot, add the onion, garlic, carrots, tomato paste, red wine, broth, bay leaves, thyme and a pinch of crushed red pepper. Cover the pot and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 of the way up the pot. Lightly shred the ribs and remove the bones, thyme sprigs and bay leaves. Discard. Keep the ribs in the sauce, covered on low heat until ready to eat. Continue as directed above.
Oh Oh, clearly you also need a BIG glass of red wine to accompany this meal. Happy Thursday!
Looks delicious & just about right for November. I had braised beef out in a restaurant earlier this week & was so good, I’ve been yearning ever since so thanks for this! Looking forward to trying the perogies too as I’ve never come across these before 🙂
Thank you so much, Fiona!
This is a perfect crock pot meal! Speaking the truth here too when I say it is on the menu this week.
AWe!! Thank you! I hope you guys love this! 🙂
Oh. My. Word. I can not wait for your cookbook!
hehe! Thank you so much, Julie!
This. Looks. Amazing. I finally found a place in my small town where I can get short ribs, so I am super excited to dive into the short rib recipes I have been saving until now, and this seems like an excellent place to start. Yum! Thanks so much!
yeah!! That is so awesome! Hope you love this, Kate!
I JUST made another one of your short rib recipes and it was unREAL! Seriously, some of the best meat I’ve ever eaten. These ones are definitely going on my list now!
haha!! Thank you SO much, Heather!!
This sounds like the perfect winter meal! I can’t believe you already have snow, in Seattle, it has just been rain, rain and more rain.
UGH. I hate the rain!!! Hope it clears up for you! Thanks Nicole!!
Oh what I would give to have the same stomach I had when I was 13! I mean the THINGS I would EAT. I can barely eat a starburst now without getting a headache from it being so sweet! This is my favorite time about the winter months cause it is my favorite time to cook. I love staying in on a cozy chilly day and just making all the food that makes me happy. And this dish will definitely be one of them! Can’t wait!
I know, right?!? Thanks Linda!!
OMG Tieghan! This meal is right up my alley! I totally love short ribs! These sound amazing! On my list!
Thank you so much! 🙂
This meal looks so good! Totally craving the perogies 🙂
Dani | http://www.styledvariety.com
Thanks Dani!
I love perogies but I haven’t made them in a long time. Do you put sourcream in your dough?
I do!! I actually use sour cream or greek yogurt, both work great! Thanks! 🙂
I’ve only had perogis a handle of times and I feel like I’ve never had good ones! These sound great.
Oh you have to have good ones, try home making them. Nothing better! Thanks Laura!
So I live in an area dense with Polish woman! I’m half Russian, but it’s still close (half Welsh too). Anyhow you cannot say you live in Buffalo unless 1) You Eat and LOVE Perogies 2) You buy tons of Frank’s Red Hot Sauce and Perry’s ice cream and 3) have a bumper sticker on your car that says….you can bet your babushka…….go from here.
LOVE this. Grandma would be thrilled if she were still with me. I live in her house now and she absolutely enjoyed making perigees so much. This reminds me of her. Thank you.
This is so cool. Definitely will be making this 🙂 I love using my slow cooker. I have never eaten perogies, but I know I will like them, its a carb and its cheese…yum.. so I will be making them by hand, but also will be checking out the grocery stores for them frozen. What is not to love :-). Have a good one.
I have never tried perogies, but I’m assuming I would love them, so maybe here’s one to try making from scratch!!!
http://bloglairdutemps.blogspot.pt/
i love braises and stews and anything with meltingly tender meat and plenty of veggies. even if it’s more poke (which fulfilled a craving i didn’t even realize i had) weather than crockpot weather in southern california (though it is getting colder!!). my brother’s the same way- he’d eat toaster pastries and frozen chicken nuggets any day over homemade mac and cheese.