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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!
I loved this recipe. The short ribs were phenomenal! The combo with the brown butter sage cheddar mashed potatoes was so complimentary! When I make this again, I probably with use a little more potatoes to make it a little less runny but will definitely make again. This has the flavor profile of a dish you would relish at a lovely restaurant.
Thank you for giving this recipe a try! I really hope you loved it 🙂 xT
Honestly phenomenal! Accidentally used a little apple cider vinegar before we realized to use apple cider but the combo (plus a little bourbon) was perfect. The apples soaked in that…. Yummm. All of it over mashed potatoes.. amazing. Thank you!
Thank you so so much for giving this recipe a try! Hope you’re having a lovely week! xT
LOL!! I prepared this recipe Sat. for dinner guests arriving that night. The pork butt I substituted was great, but unfortunately, I used Apple Cider Vinegar instead of Apple Cider. I don’t know what I was thinking. I had no complaints, everyone enjoyed it, but I thought the vinegar was dominant. Knowing that your recipes are spot on, I gave the recipe another look. Pretty obvious! It wasn’t bad at all, just not what it could have been. The leftovers in a tortilla with Verde sauce and a little Cojaita cheese was fantastic. No rating, as I totally messed up.
Hi Kym,
Thanks so much for trying this dish and sharing your feedback!! So sorry to hear about the apple cider vinegar! Let me know if you give this another try using the apple cider:) Happy Wednesday! xT
I’m so glad I read your comment, I almost did the same thing! My brain went straight to apple cider vinegar for some reason.
This sounds wonderful. When you say “apple cider”, do you mean the kind with alcohol (similar to beer), or the kind that is sold in bottles and given to children?
Hi Gregory,
For this recipe, I like to use just regular drinking apple cider, without alcohol. Please let me know if you have any other questions! xT
I am eager to try this as it sounds amazing. I’m planning to make it for Christmas dinner but am concerned that the cider and apples are too sweet? Are they or is it just a hint of sweetness? Thanks for the help!
Hey Jan,
The other ingredients will balance out the sweetness. Let me know if you give this dish a try, I hope it’s delish! xT
Making this today. House smells amazing! Every place is out of Sage. Fresh and dry. Anything I can use instead?
Hey Sarah,
You could use another herb that you enjoy like rosemary or thyme. I hope this recipe turns out well for you! xT
These were so good, and easy peasy! The only thing I did different was add some generous dollops of dijon mustard – it went so well with the cider. I served it with mashed sweet potatoes and roasted brussels sprouts. Yum!
Hi Moe,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Made this and it was sooo delicious! Perfect with the sage brown butter potatoes ❤️ This will be my go to! ❤️
Hi Melissa,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
Hi I’m thinking of doing this with a chuck roast and in the instant pot. How long would you suggest I cook the meat for? Thank you!
Hi Haylee,
I would do at least 40 minutes on high pressure. Let me know how the recipe turns out, I hope you love it! xx
Hi Hi! I want to make this for a fancy birthday dinner this coming weekend but I don’t have a crockpot (lost it in my breakup). Can I make this in a heavy-bottomed oven-safe pot on the stove instead? Can you advice cook times?
Hey Julia,
Totally!! Just follow the oven instructions listed above:) Let me know if you give the recipe a try, I hope you love it! xTieghan
I cannot find the oven instructions for this recipe anywhere. Are they in a different post? Love your recipes, can’t wait to make this one!
Hi Amy,
Sorry for the confusion, if you want to do these on the stove top, I would follow the instructions above and simmer for 2-3 hours on low. Let me know if you have any other questions! xx
I’m having the hardest time finding short ribs. What would you suggest using instead?
Hi Perri,
You could use a chuck roast, that would work well! I hope you love this recipe, please let me know if you give it a try! xTieghan
I found chuck roast. Do I need to modify the recipe at all? The roast came cut in 2 big slabs. Should they be cut into smaller pieces?
Hi Perri,
Yes, I would cut them down just a bit but then follow the recipe as is. Please let me know if you give it a try! xTieghan
What would you suggest as another side or maybe a salad to accompany this?
Hi Barbara,
I would probably do this salad:
https://www.halfbakedharvest.com/shredded-brussels-sprout-and-prosciutto-salad/
I hope you love the recipes! xTieghan
This was delicious! I had to sub apple juice for the cider so I added a bit of cinnamon to the juice. So good! Definitely will make again maybe with a chuck roast since it would be cheaper.
Hi Courteney,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Theses were the best mashed potatoes I’ve ever had! Went really well with the short ribs.
Hey! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
Made this with a chuck roast as my local grocery did not have short ribs. Add a little more liquid since I had a larger portion of meat. Cooked on high for 5.5 hours & shredded the meat. Husband said it was fire.. definitely a yummy & easy Sunday meal! Thinking about making it for holidays as well as you can set it & forget it while prepping other things.
Hey Zoe! Thanks so much for trying out these short ribs, I’m so glad you enjoyed this recipe! 🙂 xTieghan
What size crockpot would be appropriate? And when do you add in the apples ?
Hey Tara,
I would use at least a 6 quart pot and the apples are added in step 3. I hope you love the recipe, please let me know if you give it a try! xTieghan