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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!
How many pounds of meat can I put in one crockpot? Hoping the answer is 5-6. Will the cook time increase?
HI! I would say 6 pounds is your MAX. The cook time should be the same. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I accidentally bought a bone in riblet, will this work or should I go buy the short rib?
Did you mean ribeye? If so, I am not sure how that will work so I do recommend buying the short ribs. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
If I’m making the oven variation – but want the firmer veggies when would i put those in?
I would add the veggies about 1 1/2 hours before this is finished cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
How much Tomato paste? The whole 6ounce can or 1 ounce from the can?
Thank you!!
Hi Courtney! So sorry for the confusion. It is 1 (6 ounce ) can. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
Thank you!
I am so excited to make this, did you bake the cheese on to the perogies or let it melt as is?
I just let the cheese melt, sometimes i’ll microwave for a few seconds if the cheese is not melting. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
We love perogies in our house, too, but we much prefer them browned on the stovetop in a pan with a bit of butter. (Boiling… hmmmm…..)
Mmm that is a great way to do it! Thanks Brenda!
Perfect recipe!!!! This is cooking in my crockpot at this moment and I CANNOT WAIT!!! It smells heavenly and I tasted the liquid–DIVINE!! I have tons of potatoes (hate to not use them up) so I will be pairing it with your brown butter mash in lieu of the perogies. Thank you for such great recipes!!!
Perfect! I hope you love this Beverly! Thank you!
Hi Tieghan! After printing and saving so many of your yummy looking recipes over the years I finally made one. I made this recipe yesterday and it was delicious! Both my husband and I loved it and I’ll definitely be making it again, thank-you so much for making and sharing this recipe. I halved the recipe and it’s still enough food for two nights of dinner for 2 🙂
AH!! SO happy you made one Sandy! Even more happy it was good, haha!
Thank you so much!
Oh yum! I am so gonna do this one! I think I will try putting the Perogies under broil with cheese on top after boiling Perogies!
On second look at several recipes for the Perogi recipes, I will do the HBH recipe and then fry them in butter, sprinkle a very little bit of cheddar over and serve! Love love love this HBH site, so many good ideas.
This also sounds delicious! Hope you love them!
Get the perfect melted cheese! Sounds delish!
Hi! Do you know if this will work well with a pressure cooker (Instant Pot)? If you’ve had experience with it, how long would you recommend to put it in the cooker for? Thank you!
Hi Wendy, I have never used a pressure cooker so I am really not sure. I am sorry I could not help! Let me know if you do try it, hope it works well!
Do you have a link for the homemade perogies? I haven’t been able to locate it. Thanks!
Hey Kim! I have actually not made perogies before, but here is a great recipe: http://allrecipes.com/recipe/84706/grandmas-polish-perogies/
Oh, I must have misread it. I thought you said back when you were less busy and cooked out of boredom, you used to make perogies from scratch all the time.
Kim I also found this after looking at quite a few, just make perogies according to Kimberly Turners mom’s process and then follow HBH recipe : https://www.youtube.com/watch?v=NSkvUs1q5V8
When do you add the 1/2 cup of fresh parsley?
Hi! Stir that in at the end just before serving. Let me know if you have any questions. Hope you love this! 🙂
This was fabulous. I did saute the veg in the meat juices along w tomato paste to create a bit more depth and also reduced the wine a bit too before adfing to the crock. Very delicious! ?
Sounds amazing!! Thank you Julie!!
I just discovered Half Baked Havest and let me tell you I am loving it! This was the first recipe I made and it was AMAZING! Thank you thank you! These hearty fall recipes are the best. I love fall so I can’t wait to try them all. And so far my family is loving it too. Can’t wait to make the next one! ?
Welcome to my blog, so happy you are loving this recipe! Thank you!
Can anyone in the west recommend stores to buy perogies? I haven’t found any. I could make them from scratch, but I have a tiny kitchen and not a lot of time. I’d like to try frozen first.