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Can we make crockpot Wednesday a thing?

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

Not going to lie, it seems all I have time for lately is to throw dinner into the crockpot, forget about it all day while I work, and then realize it’s nine o’clock, and um, dinner time!

I feel like a lot of us are in the same boat (while maybe not the nine o’ clock dinner part), so more crockpot recipes, right??!

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

Speaking of being busy, have any of you noticed that we are less than two weeks from Halloween??

I do not even know how that happened, just insane. AND you guys, I haven’t 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, they’re kind of like teenagers, and growing at rapid speeds. I swear they grow a half an inch per day! I wish they’d just stop getting so big already. New moms, you probably know the feeling…

We’ve 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 it’s 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 mom’s milk, since most of them are already eating grass, but it’s kind of a tricky process, and they whine and cry all-day long. Not only is it semi-annoying, but it’s pretty hard to hear, I feel so bad! But in the end they’ll be better off, and ok, I kind of want all the goat milk to myself…muahahaha 🙂

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

Ok, leaving the farm now, back to recipes, and crockpot cooking, and THESE Crockpot Cider Braised Short Ribs!

For real though, this is such an awesome fall recipe, and for a few reasons…

…one: 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!

…two: apples… 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, it’s at least a tie!

…three: browned sage butter mashed potatoes…enough said. 🙂

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

Obviously, the fact that this recipe is 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 it’s 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 it’s only Wednesday, but how perfect is this for a Sunday night dinner? I dunno why, but I truly LOVE Sunday night dinners. There’s something so cozy and wonderful about them. This meal feels like the perfect fit!

Whatever day you decide to make this, just know you’re going to love it! OH, and maybe serve it up with a side of bread…or ok maybe salad…ahh no, lets be real, we all want the bread! 🙂

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes.

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 Servings
Calories Per Serving: 710 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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


  • 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 you’re 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!

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

PS. there’s cheddar in those mashers. Yup!

Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes | @hbharvest

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  1. 5 stars
    Only 5 pounds of ribs? I don’t think I could get away with any less than 50 pounds! Gotta have leftovers, and with this recipe, I would want leftovers for a LONG time!

  2. Hey! I’m making one of your short ribs recipes this weekend for a tiny dinner party and torn between this one and the cranberry one. Which do you prefer? Or which might go better with a fruity Zinfandel?

  3. I made this last night, and enjoyed so much. I couldn’t get apple cider so I just used apple juice and it worked perfectly I think. To make potatoes slightly healthier, I used half the butter and they were still so delicious. I have never cooked short ribs before, but this recipe is a definite keeper. Thank you!!!!
    Tonight I’m trying the slower cooker Tuscan white bean and lemon soup, my house smells amazing.

    1. Hey Natalie,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  4. Hello! Most stores around me are out of apple cider… however i have apple juice, regular honey crisp apples, and apple cider vinegar. Can i substitute something like that for the apple cider? Thanks so much look forward to making this tomorrow 🙂

    1. Hey Molly,
      I think apple juice would work well for you here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Natalie,
      Yes, that would be totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. Have you ever made this the day before and reheated like the short rib Sunday supper? Thinking of doing so since once cooled it would be easier to skim fat. Also, thinking about adding apples during reheating next day – thoughts?

    1. Hey Claire,
      That would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 2 stars
    Short ribs are disgusting and the vinegar flavor didn’t help at all. Will never buy them again. The whole mess was just yuck

    1. Hi! I am really sorry these did not turn out well for you. This recipe does not call for vinegar… Did you perhaps use apple cider vinegar instead of regular apple cider? xTieghan

  7. Hi!! This looks delicious. Hoping to make it tonight… If I wanted to braise in the oven instead of the crockpot for how long and at what temp would I do it??

    1. Hey Joanna,
      I would do 325 for 3-4 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ellen,
      You could do this 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

  8. This looks so amazing!!!
    Is it important to remove the bones or would it work just as well to serve on the bone?

    1. Hey Katie,
      You could leave the bones if that if your preference. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. hi! if i didn’t want to use mushrooms, is there something you’d suggest as a replacement or should i just leave them out? thank you!

    1. Hey Isabel,
      I think carrots would be a great substitute! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    This was amazing! So savory and delicious. Love your crock-pot Wednesday! This will definitely be added to my favorite list, Thanks so much for sharing all these delicious recipes.

  11. 5 stars
    *Super* delicious and awesome dinner! This recipe makes a lot of food for a small family like mine. I have to say, I am really happy about the leftovers because short ribs tend to be even better the next day. My goodness though, how can these ribs get any better?!? I look forward to finding out tomorrow!

  12. Tieghan, I just made this on a warm California summer night in June! So, so good! I say, anytime of the year for this and all your recipes. You have a gift and my family loves you and every dish we’ve ever tried!

  13. Hi! Could you recommend a more affordable substitute for the beef short ribs? My family is on a very tight budget these days, but I still want to make this recipe. Thank you!

    1. HI! I would recommend using a pot roast/beef chuck roast. That will be just as delicious and much cheaper. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  14. Tieghan, how could I do this in the InstantPot? Short ribs are truly one my favs!! I’ve been making your mashed potatoes (three cheese too) for a long time and they’re the best!!!

    1. Hi Stephanie!! I would recommend cooking on high pressure for 45-55 minutes. I have not tested this, but I think it will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  15. 5 stars
    OMG I made this yesterday and everyone loved it. My husband even asked me to make it again. Thanks for the recipe!!

    1. Hi Sarina! I would sear the ribs and add everything to the instant pot. Cook on high pressure for 45 minutes. Use the natural release. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Linnea! Tieghan mentions she actually does not like to cook short ribs in the instant pot so unfortunately she can’t advise. So sorry we could not help. Please let us know if you have any other questions. We hope you love this recipe or others on the site. Thanks so much!!

  16. Sounds great. Can you offer a substitution for the mushrooms? My guest is not a fan…. Thank you! ?

    1. Hey Beth! I would just omit the mushrooms from the recipe. They do not play a huge role, so I think the ribs will still be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. Quick question: can you swap out the Apple cider with apple juice? Want to make it and my grocery store doesn’t have any! Probably because it’s such a fall meal. Please help thanks!

    1. Hey Jenna! I am sure apple juice will work just fine. I might add a pinch of cinnamon to add a little flavor, but it’s not a must. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 1 star
    I did NOT like this. In fact it smelled so bad cooking that I dumped it in the trash. We ordered takeout.

    1. Hi Sallie! I am so sorry to hear that! Are there any questions I could help you with? I hope you still love other recipes on my blog! xTieghan

    1. HI! You can use boneless, but they will be a little less flavorful without the bone. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I actually do not like to cook short ribs in the instant pot so unfortunately I can’t advise. so sorry I could not help. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  19. This recipe looks delicious! I love short ribs. I received a pressure cooker as a gift and since it also sears I thought this recipe would be perfect to try. I haven’t tried using this pressure cooker yet so I’m not sure of the time as opposed to the slow cooker. Any advice would be appreciated. I enjoy receiving your recipes. Thank you.

    1. Hey Jen! I actually do not like to cook short ribs in the pressure cooker. I have never felt that they cook up the same way. So sorry, wish I could help, but I just do not feel comfortable advising cooking times as I really do not know them. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Hey Stephanie, I am not a fan of instant pot short ribs, so unfortunately I don’t have cooking times to give you and don’t feel comfortable advising you on converting the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  20. 5 stars
    Just finished eating this meal for dinner. What bliss! I love the slightly sweet mixed with savory, &, of course, short ribs are a super delicious cut of beef. My husband & I ate until the food ran out. Well, that’s not quite true; I’ve still got some of those yummy mashed potatoes ….. and some of the sauce. Now guess what I’ll be heating up in the oven tomorrow for lunch.

    I couldn’t find a bottled hard cider that wasn’t alcoholic, so I used the alcoholic stuff. What’s a few bubbles? The bottle wasn’t quite 2 cups, so I added a bit of unsweetened, unfiltered apple juice to make up the balance.

    Thank you for this wonderful recipe!

  21. Hi,
    I really want to make this recipe this weekend!! What apples could I use if I can’t find Honey Crisps? Thanks!

    1. HI! I recommend pink lady or something that is crips apposed to soft. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  22. This was really delicious. I made it dairy-free by substituting walnut and truffle oil in place of the browned butter, and coconut cream in place of the heavy cream—a happy anniversary was had by us both, and enough to serve a whole family on might two.

  23. Hello, I love your site. Can you we use the instant pot for this dish? Any suggestions on the time?
    thank you

  24. I made these for Friday night dinner. As I read the recipe I began to worry about how sweet they might be with apple cider and brown sugar and no acid in the recipe to offset the sweet. I left out the brown sugar. I baked these in the oven for 3 hours and tasted, very sweet. I add 1 T. franks hot sauce and 1 T. dijon mustard. Perfect! We gobbled them up with cheese mashed potatoes. Fed 4 grown men and myself with left overs.

  25. Am I able to make this in the oven instead of the slow cooker….I’m thinking follow the same sort of principle for the short rib recipe in your cookbook?

    1. HI! Yes, you can make in the oven and yes, use the method from the cookbook. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  26. 5 stars
    I made crock-pot Saturday a thing last weekend. It ruled! I wasn’t impressed with the quality of the short ribs at the market (too bad, because I LOVE them) but I found an exquisite 7.5 pound chuck roast on offer, and used half of that instead. (The other half went in the freezer, and will become slow cooker chili soon.) I also had 5 carrots on hand that needed a purpose, so I added those in with about 4 hours cook time left. It came out absolutely phenomenal! The sage butter was a really nice touch! Perfect!

    1. I do not peel the apples. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  27. 5 stars
    Hello! My daughter-in-law has made this recipe, and it’s delicious! I’m going to try making it for a dinner get-together soon, but will have 6-8 hungry people. Will the recipe still turn out okay if I double everything? Or at least increase everything by 50%? Thanks!

    1. HI! Yes, the recipe will be great doubled, just be sure to use a large crockpot. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  28. 4 stars
    I’ve just finished putting this recipe together and am so excited to try the finished product!! One suggestion…I tend to get my ingredients together first and then move on to the instructions. In the ingredients list, it says “chopped” apple…so that’s how I prepared them, but when I got down to the directions, it says “apple slices” … so I had to get two more apples and slice them, haven’t decided what I’ll do with the chopped pieces just yet.

  29. 5 stars
    I made this over the weekend and it was delicious! The next day I blended together the leftover short rib, mushrooms and onions and made short rib ravioli with a sage brown butter sauce. The beef was just as delicious the second time!

  30. I’m going to try this recipe tomorrow! In the photo it looks like the meat is still on the bone. The notes suggest taking if off the bone and shredding it before serving. Does it matter if I serve it on or off the bone?

    1. HI! It doesn’t matter at all, feel free to serve the meat on the bone if your prefer. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  31. I am having 10 people over and 5 of them are big meat eaters. Do I double the entire recipe if I want to make for twice as many people?

    1. HI! Doubling the recipe will be great! I usually plan 2 meaty ribs per person, but I tend to have leftovers when I plan this way. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  32. Hey! I’m so excited to make these for my boyfriend’s birthday next weekend! I’ve loved every recipe I’ve ever made off of your blog.
    Did you use English style short ribs for this recipe?

    1. Hi!! I like to use bone in, beef short ribs. So yes, English style! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  33. 5 stars
    I made this for company as the recipe states. It was expensive. It was amazingly delicious! Guests were still raving about a year later. The ribs taste exactly like chuck roast after they’re cooked…so I now make the recipe for 1/3 the price without giving up flavor or tenderness. Booyah!

  34. 5 stars
    Super excited to make this recipe again! I made it last year and it was a massive hit for a dinner party my husband and I hosted. I’m making it again this weekend and am wondering if it can be done in an InstaPot…if so, I’m assuming to put it on high pressure, but am not sure how long to cook it for. Would you have a suggestion? Thank you!

    1. Hi! So I do think this can be done in the instant pot, but I am not sure on timing. I recently tired short ribs and it wasn’t the right timing. I think they need at least an hour. Let me know if you have other questions. Hope you the instant post works and let me know how it goes. Thank you! ?

  35. 5 stars
    I love, love short ribs and I just made some, I didn’t put in apples but the next time I will. Your brown butter mashed potatoes look fantastic, especially with the added sage.

  36. I’d love you forever if you adapted this for the Instant Pot! I am the worst at slow cooking because I cannot for the life of me remember to put dinner on in the morning.

      1. Seconded on the request for the Instant Pot version! I would love to try this out with the new instant pot if you’re open to sharing. Many thanks! This looks totally delish

          1. Any updates on doing these in the instant pot? Thinking about for Christmas dinner! Thanks, love your food so much!

  37. This recipe was fantastic. Silence followed the first few bites, then collective sighs around the table. Thank you for a perfect winter comfort recipe.

  38. maybe a silly question – but what do you do with the garlic cloves after the potatoes are done cooking? discard them or blend them in with the potatoes? Thanks!!

    1. Hey Chelsea! You blend the garlic into the potatoes, it’s delish! Let me know if you have questions. Hope you love this!

  39. anyone going vegetarian try putting barley in your recipes, I use it in chili sometimes and don’t miss the meat. It has a nice chewy mouth feel to it !!

  40. Hello! Made this tonight with a 3.5 lb rack of baby back ribs because no short ribs were available that were Greenwise (no antibiotics, no hormones meat). I omitted there oil and just kept a careful eye to keep them from sticking to three pan too much. I cut back on the butter a bit, by maybe 2 oz and will cut it down to 4 oz if I make it again, which is extremely likely. This was delicious and you again exceeded my expectations, Tieghan! Decadent! A good meal to impress someone with if you are having company. ?

  41. Well, I made this tonight but won’t get to try it til
    tomorrow…cuz I started at 7pm!
    But I realized too late the butcher gave me the wrong cut on the ribs – they’re Korean style. So I don’t think I can still shred the meat. What do you think?
    Also, husband bought apple juice instead of cider – what’s the difference?!i used it but I imagine it will just be sweeter? ?

    1. Hey Heidi! I don’t think you will be able to shred them, but I think they will still be delicious. And yes, I think just slightly sweater with the apple juice, but that will be nice with the korean ribs. Hope you love this!

    1. Hey Michele, I use apple cider, not vinegar. The vinegar will be too strong of a flavor. If you cannot find apple cider use apple juice. Let me know if you have questions. Thank you!

  42. I’m cool with it, because I’m a meat lover, but this recipe is showing up under CUPCAKES in the Recipes list. I figured that you might want to know. And yes, I triple checked I wasn’t looking at CROCKPOT. 🙂

  43. My husband is not a big fan of sweet/fruity flavors in his dinner meal. (Made quinoa in apple cider once and he was not impressed). So my question is, is it an overwhelming apple taste in the ribs? Or more subtle? Should I maybe do a cup of cider and a cup of broth? Leave out the apples? Also, neither of us are a fan of mushrooms- any recommendation for a good substitute?

    1. Hey Kim! It is a very subtle flavor, so I think these will be fine for hime. These are pretty savory all the way! Let me know if you have other questions. Hope these are a hit! 🙂

      Just omit the mushrooms and add your favorite veggies! 🙂

  44. First just need to say how much I love your website, besides the great recipes your photography is stunning.

    Wondering if you brown the ribs in a dry pan or if you need to add any oil? Or are short ribs fatty enough to keep themselves from sticking?

    1. Wow, thank you so much for your kind words! Mean so much! 🙂

      Saw you found the oil, let me know if you have any other questions. Thank you!

  45. Hi there. This recipe totally caught my eye. Might seem strange but I do not have a crockpot. I use a Dutch oven for my braises. If I were to make this what recommendations would you have other than the cooking time?! I may have to “wing it” haha

    Thanks a million!

    1. Hey Tina! No problem. I would just slow cook this at 325 degrees for 3-4 hours or until the meat is tender and shreds easily. Let me know if you have questions. Hope you love this and thank you!! 🙂

      1. I made this tonight in my Dutch oven and it was absolutely delicious! Thank you so much for getting back to me and for creating such wonderful recipes that we all can enjoy:)

  46. Hello,
    I’d love to make this crockpot recipe.. but is there a way to replace the short ribs with something non-meat? Maybe a type of fish or a medley of vegetables? What do you think? Any recommendations?

    Thank you! Looking forward to your reply. 🙂
    Btw, this looks insanely delicious!

    1. HI! So, this is a pretty meat heavy recipe, but you might try a medley of vegetables. I think fish is too delicate for the crockpot. I would go with winter squash or root vegetables. I am sorry, I can’t really suggest anything more as I have not tested the recipe this way. Thank you!

          1. Oh my goodness… I can’t even tell you how awesome this recipe turned out. I used half the meat, and replaced it with 1 lb of baby carrots. My fiancee really enjoyed the meat with the cider sauce, and I had my version without the meat (I’m vegetarian) with the mashed potatoes.
            And the mashed potatoes were out of this world! I used truffle salt instead of regular, it just added more awesome flavor!

            Thank you for sharing such deliciousness!

          2. Yay! This is so awesome to hear Ella! So glad the both of you had an awesome dinner and enjoyed this recipe, thank you!

  47. Just had this for our Sunday night supper and all I can say is WOW! Made exactly by recipe and all the flavors are wonderful together. The apples add a special touch and the mashed potatoes are divine. Will definitely make this again and again!

  48. I just made this for Sunday dinner and taste tested it and let me tell you it is AMAZING. I made very minor adjustments. I had 3.5lbs of short ribs cut the long way, not english cut which is thicker and instead of two cups of apple cider, I used 1 and 1/4 cups of apple cider and a 1/4 cup of beef broth. I was concerned with the amount of acidity that the apple cider would give but I knew it was serving as a tenderizer for the short ribs. When my boyfriend tasted the short ribs alone he said they needed salt. I thought they did too BUT something said trust Tieghan, she knows her stuff. Glad I did because the Brown Butter Sage Mashed Potatoes provide all the salt you need so when you eat this as a complete meal, Oh me Oh my. The flavor profiles are amazing! This dish tastes like it came from a Michelin Star restaurant/chef. I loved the ease of the dish and yes, please sear the short ribs before putting them in the crockpot. I hope my family saves me enough to take for lunch tomorrow 🙂 This dish is one of thee best I have ever tried at home.

  49. I can’t wait to make this! I only have boneless short ribs (they were on sale), would you change cooking time? Or any other suggestions with what I have on hand?

    1. Hey! Yes, that works great! Cook at 325 for 3-4 hours. No need to change the recipe. Let me know if you have questions. Thanks!

  50. Ah yum!!! So love crockpot cooking, so easy and make your house smell soooo yummy! lol You’re right, this would be a perfect Sunday dinner. I might just make it the classic mashed potatoes as we don’t care much for sage. I know I know you love it, just think of it like you don’t care much for celery then we’re even! 😛
    You guessed it right, I wish my baby would quit growing for a while, I mean not that we don’t love watching her grow and showing us new tricks, but I just really miss her being an infant! lol Oh well, life 😉

  51. I wish all recipes would come with nutritional data. I cook for someone that is on a sodium restricted diet. And at time, it appears there is more sodium in a recipe than there really is. This looks delicious and I will try it on myself soon!

  52. Short ribs have to be one of my all time favorite fall/winter recipes! I’ve never tried to make mine with apple cider. Sounds incredibly flavorful! Can’t wait to try Tieghan!

  53. This sounds so amazing!!
    I may have asked that before but I can’t remember – which brand of slow cooker do you use? I’ve been looking for one in forever but I never know which reviews to trust. So I’d rather get a recommendation from one of my favorite chefs out there 🙂

  54. Ok, so I made the browned butter mashed potatoes tonight! Yep, tonight! I love sage so I couldn’t wait. But I had it with the left over crockpot braised red wine short ribs (thanks for that one ??) I made on Sunday. And OMG delicious! Thank you! And also can I ask what dinnerware you use (is that rude)? Every time I see a photo I think “I love that dinnerware!”.

  55. How GOOD does it feel to type the words, “my cookbook manuscript”? Fist bump! I’m going to try to convince my family to let me make this for Thanksgiving…

  56. I love crock pot meals and this just sounds like the perfect fall meal to make the weeknights better!

  57. Oh this looks so amazing. And since it’s supposed to drop back into fall like weather this weekend seems like the perfect crock pot Sunday dinner.

  58. Lovely! Looks sooooo good! And I’m excited to see if yiu make some goat cheese once you have access to that wonderful milk haha

    Also, side note: One little typo I thought you’d like to know about..

    “one: nothing beets short ribs that have been…”

    Should be “beats”

    Thank you for sharing this!

  59. You will remember we have spoken before when I asked if I could use your recipes on my website.

    Each day I get a mail from you I continue to delight in your joyously generous food.

    Thank you for sharing.

    Much love from Cape Town South Africa.


  60. I love cooking savoury dishes with apples too!!! Sadly my son does not like it at all, so I don’t often indulge buahahahahahah. Oh mash potatoes. I live for mash potatoes. I love mash potatoes soooooo much I wouldn’t even want bread with this!!