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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.
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
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.
Oh Oh, clearly you also need a BIG glass of red wine to accompany this meal. Happy Thursday!
I have made this a few times. It is so easy and turns out so good. Last time I made it in the Dutch oven camping in the Rockies. My friends absolutely loved it. I have substituted potatoes for the perogies a couple of times and it turns out very good also. I just throw in whole potatoes for the last 1 1/2 hours.
That sounds so amazing! I am so happy this was so good for you, and the potatoes sounds delicious!! Thanks so much Chad!
Oh – and how did you get the pierogies to look like that? Did you pan sear them with the cheese?
Hey Morgan! I just cooked them in a little butter and the edges got sort of crispy. Then I melted the cheese under the broiler. Hope you love this! 🙂
This will be my first time using a slow cooker. If I have the recipe – do I need to adjust the time at all?
Hi Morgan! I would cook this for 6-8 hours on low or 5-6 on high. Let me know if you have any other questions. Thanks!
In the crockpot now. Thanks for the fairly simple make ahead recipe – I can’t have too many of those. We are serving with mashed potatoes. I hope the kids like it!
Hope you love this! 🙂
Big fan here! Made this tonight and YUM! I felt my “sauce” was a little to watery. Is there anything I could add to thicken? Would you advise against?
Dying to make this! Any opinion on chicken vs beef broth for this? Or type of red wine (for cooking – not drinking. Ha!)
Hey Kristen! Beef broth will add just a little deeper flavor, but chicken broth will be great too. I always say any red wine you will drink is what you should cook with too! I just buy Barefoot red wine. Super simple. Let me know if you have any other questions. Hope you love this!
Can someone please clarify when to add the mushrooms? This looks awesome, but I’m confused about the timing. Thanks!
Hi! Sorry about, just fixed the recipe. You add them in with the red wine. Hope you love this recipe!
So I threw this in my crock pot this morning and OHHHHHHHHH…how lovely my house now smells! And the taste–did I steal a nibble–oh yes, I did, and it’s amazing. Thanks for the recipe.
I love this! We have a family tradition of making perogies for Christmas Eve dinner. I was just thinking that it would be nice to have a good, meaty accompaniment for them this year – looks like this is the answer! Thanks for posting!
Oh my! That sounds like an amazing Christmas Eve traditions! Hope you all love this!
I don’t suppose you’ve tried the goulash and perogi and the Perogies Factory in Wheat Ridge, just west of Denver, have you? 😉 I’ve had a dish very similar to what you’ve made here a couple times.
No I have not, but that sounds amazing! I will have to try and make it there next time I am in Denver. Thanks!
This looks amazing! We want to send all the ingredients of this in a prepackaged box to your readers so they don’t have to do all the shopping and searching for it. Would you be interested in partnering with us to make it happen?
HI! Can you please email be details? Thanks!
I need to break out the slow cooker, this is the ultimate comfort food! Just what I’m craving as I’m in the mood for a nice cozy dinner :).
Thank you so much, Laura!!
OHHHHH YUMMMO! I make the angolotti all the time and they look similar! Thank you for this beautiful combination of flavors as we head into these comfy cozy months!!!
Thanks Michelle!! 🙂 Have a great weekend!
that’s a great recipe! As always it’s accompanied by beautiful pictures.
As a full-blooded polish it does always make me wonder, is it an american thing to say Pierogies? the word pierogi is already plural so I imagine it’s just what you commonly call them over there? When I was in the UK nobody knew what pierogi were so I couldnt really verify my theory :p
Haha! I have searched all night for the correct spelling and came up with so many different answers. Good to finally know the right one! 🙂
Thanks!
I always struggle with how to serve perogies so I barely ever have them. And the short ribs slow braised in a crook pot…Looks incredible!
Thank you so much, Jeannette!