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Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes

Tieghan from Half Baked Harvest shares her cracking crockpot short rib recipe.

30 6
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes | DonalSkehan.com, Tieghan from Half Baked Harvest shares her cracking crockpot short rib recipe.

main-meals

Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes

Tieghan from Half Baked Harvest shares her cracking crockpot short rib recipe.

Tuesday, February 14, 2017

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 garlic cloves, peeled (I used 4)

salt

3/4 cup heavy cream

1 cup shredded sharp cheddar cheese

8 tablespoons (1 stick) butter, browned

6 sage leaves, chopped

 

Crock pot/slow cooker

Large heavy bottom skillet

Large pot

Skillet or small sauce pot

 

30 mins + slow cook time
Serves 6

Slow cooked beef and creamy, buttery mashed potatoes! This is my idea of comfort food heaven! Check out more of Tieghan’s recipes over on her website – Half Baked Harvest.

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!
30 mins + slow cook time
Serves 6

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 garlic cloves, peeled (I used 4)

salt

3/4 cup heavy cream

1 cup shredded sharp cheddar cheese

8 tablespoons (1 stick) butter, browned

6 sage leaves, chopped

 

You'll Need

Crock pot/slow cooker

Large heavy bottom skillet

Large pot

Skillet or small sauce pot

 

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