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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!
What kind of perogies do you recommend?
Hey Diane,
I just use regular store bought pierogi! Let me know if you have any other questions, I hope you love this recipe! xx
Made this last night and it was absolutely delicious!! Served it over cauliflower mash, which saved some calories. Also sprinkled a little feta on top along with the parsley. So good!
Hey Claudia,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
As someone of polish decent, I would recommend good quality perogies. It will make a huge difference. This was delicious.
Thanks Jennifer!
Going to make this with friends tomorrow! I was wondering, do you have a homemade perogie recipe? I’d love to try and make those too!
Hey Lindsay,
I sure do!
https://www.halfbakedharvest.com/broccoli-cheddar-potato-pierogi/
Please let me know if you have any other questions, I hope you love this recipe! xT
I am a huge Half Baked Harvest fan. I own 2 of her cookbooks and have made her recipes at least once a week for the past couple years. I love every single recipe I’ve tried except this one! This was seriously gross. My 3 year old literally shivered in disgust with the two bites he tried and that’s saying a lot because he loves just about anything ? I think it would’ve been okay without the tomato paste, but this was like a mix between pot roast and an Italian pasta dish, and those two things do not mix. I did like the pierogis with this style of meal though and I think I’ll make a side of them the next time I make a pot roast.
Hi Andrea,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
Made this tonight, incredible! So much flavor! Will be adding this to my go to list. It was so simple too. Instead of short braised ribs though (my grocer was out) I used a beef stew mix? Could be the same or similar but it was incredible! I also added some celery bc I had it in the fridge and needed to use it LOL
Hi Kelsey,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Made this last night for all my in laws and everyone devoured it! The flavor mixed with the cheese perogies was so yummy!
Hey Jacky! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Turned out wonderfully! I used some nice homemade bone broth for this. The cheesy pierogies were a nice touch, a little different than my usual short ribs side of mashed potatoes. So yummy, looking forward to the leftovers! Thanks for the super recipe 😀
Hi Summer,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
This was absolutely INCREDIBLE! We got a late start to the day and didn’t have time for the full 8 hours so we did the following:
30 min + 15 min slow release in the instant pot with all the ingredients except the carrots and mushrooms
Sautéed the carrots and mushrooms in the same cast iron I seared the meat in, only for about 3-5 min
2 hr 30 min in a Dutch over on the stove on low heat
Served with goat cheese polenta.. incredible
Hey Kelsey,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
I absolutely want to make these. If I used boneless beef ribs would it be less fabulous?
Hey Susan,
Lol, no I think those would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
i am a vegetarian and not much of a cook, but i made these for my husband and although i couldn’t taste them throughout the process, they turned out great (according to hubby). i chose the 5 hour option in the crock pot and they couldn’t have turned out better (again, according to hubby). i paired them with mashed potatoes instead of pierogi. he promptly put himself to bed after finishing his plate, and is very excited for leftovers this week. thank you for inspiring confidence in novice cooks!
Hi Anna! I am so glad you both loved these! Thank you so much for trying this recipe! xTieghan
I have made several of your recipes and they are all DELICIOUS! This one goes in the crock pot tomorrow! We lived in Eastern Europe for 7 years so my daughter was excited when she saw me buy pierogi! Thank you for giving “home chefs” the opportunity to cook like pros!
I am so happy you have been loving my recipes, Erica! Thank you so much! xTieghan
Any chance this can be made in the instant pot?
Love your recipes by the way!
Hey Nancy,
Sure I would do 40 minutes on high pressure. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I want to make this to feed my 13 month old baby and would prefer to make it without wine for that reason. How can I alter the recipe and still have it taste good?
Hey Julia,
You can use beef broth in place of the wine. I hope this dish turns out amazing for you, please let me know if you give it a try! xTieghan
Do you have the Instant Pot cooking times for this? Would love to make this in a fraction of the time 🙂
Hey Meryem,
I would do them on high for 40 minutes in the instant pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yummmm!! Could you use boneless short ribs? How would you adjust to that??
Hi Caryn! Boneless should work great in this recipe! You do not need to adjust. I hope you love this! xTieghan
I’m excited to try this recipe! They didn’t have bone-in short ribs available at the store so I had to get boneless, will this be a problem?
Hi Helen,
Not at all. I hope you love the recipe, please let me know if you have any other questions! xTieghan