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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!
This post was originally published on October 19, 2016
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!
I am so happy you loved this Wendy! Thank you!!
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!
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! ?
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.
Thank you so much Gerlinde! I hope you love these!
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.
Ah I will keep this in mind to try & convert it!
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
Thanks Brooke! I will start testing out the recipe in the instant pot. 🙂
Any updates on doing these in the instant pot? Thinking about for Christmas dinner! Thanks, love your food so much!
Thanks Erica!
WOW! This looks fabulous! Love short ribs. Pinned.
Thank you Vicky!
This recipe was fantastic. Silence followed the first few bites, then collective sighs around the table. Thank you for a perfect winter comfort recipe.
Awh sounds so perfect! Thanks so much for making it Kathleen!
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!!
Hey Chelsea! You blend the garlic into the potatoes, it’s delish! Let me know if you have questions. Hope you love this!
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 !!
Great suggestion! Thanks!
This recipe looks delicious! Would you change anything if using pork ribs instead of beef? Thanks!
Nope, make the recipe as directed. Hope you love this!
This looks heavenly
Thank you!
My sister is allergic to mushrooms. Is there a good substitute for mushrooms or should I just leave them out?
Hey Kit! I would just leave the mushrooms out. Hope you love this and Merry Christmas! ?
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. ?
All sounds so delish!! Hope you like it even more with your touches (: Thanks so much Kristi!
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? ?
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!
Did you use just apple cider or apple cider vinegar? I’m having a hard time just finding apple cider
I don’t know where you live, but around here they usually stick the cider near the produce.
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!
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. 🙂
Thank you! All is fixed now! 🙂