Next Post
Skillet Cranberry Roasted Chicken and Potatoes.
This post may contain affiliate links, please see our privacy policy for details.
Crockpot Cider Braised Short Ribs…can we make crockpot Wednesday a thing?
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??!
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 🙂
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. 🙂
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 Browned Sage Butter Mashed Potatoes.
Servings: 6 Servings
Calories Per Serving: 1274 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
- 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
Instructions
- 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!
PS. there’s cheddar in those mashers. Yup!
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!
Hi Nancie! I am so glad this turned out so perfectly for you! Thank you so much!
Hi,
I really want to make this recipe this weekend!! What apples could I use if I can’t find Honey Crisps? Thanks!
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
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.
Thank you so much Scott! I am so glad you loved this recipe!
Hello, I love your site. Can you we use the instant pot for this dish? Any suggestions on the time?
thank you
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.
I am so glad you loved this recipe, Kelly! Thank you!
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?
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
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!
I am so happy to hear that! Thank you so much Aline!
Do you peel the apples?
I do not peel the apples. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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!
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! 🙂
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.
So sorry about that! I am really glad you liked this recipe though!
Yes! Crockpot Wednesday is a thing in my house! Love this recipe. Will definitely have to try it.
I hope you love this Sara! Thank you!
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!
I am so happy you enjoyed this Rachel! Thank you!
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?
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 ? 🙂
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?
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 ? 🙂
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?
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! 🙂