Crockpot Braised Red Wine Short Ribs with Cheddar Potato Perogies.

4.30 from 144 votes

Crockpot Braised Red Wine Short Ribs with Cheddar Potato Perogies.

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...

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American, Polish

Servings: Servings

Calories: 826kcal

Author: Tieghan Gerard

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.

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