Best Crockpot Cider Braised Short Ribs With Sage Butter Mashed Potatoes Recipes

SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES

Slow-Cooker Braised Short Ribs with Mashed Potatoes image

Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h10m

Yield 4

Number Of Ingredients 7

Ingredients

4 pounds beef short ribs
2 dried bay leaves
2 teaspoons Worcestershire sauce
1 envelope (1.2 ounces) brown gravy mix
1/2 cup dry red wine, if desired
1 can (10 3/4 ounces) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated

Steps:

Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
Cover and cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.

Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg

CROCKPOT CIDER BRAISED SHORT RIBS WITH SAGE BUTTER MASHED POTATO

Crockpot Cider Braised Short Ribs With Sage Butter Mashed Potato image

Nothing beats short ribs that have been cooked low and slow for eight hours, delicious heart goodness https://www.halfbakedharvest.com/crockpot-cider-braised-short-ribs-with-sage-butter-mashed-potatoes/#bo-recipe

Provided by Gagoo

Categories Meat

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
5 lbs beef short ribs
1 teaspoon kosher salt (to taste)
1/2 teaspoon pepper (to taste)
2 cups apple cider
1 sweet onion, thinly sliced
1 tablespoon brown sugar
4 garlic cloves, minced (or grated)
8 ounces cremini mushrooms, halved
1 tablespoon fresh thyme, chopped
2 honeycrisp apples, chopped
2 tablespoons olive oil
4 large idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
2 -4 garlic cloves, peeled (I used 4)
1 teaspoon salt (to taste)
3/4 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup butter, browned
6 leaves sage, chopped

Steps:

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 crock-pot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
Cover the crock-pot 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 crock-pot. 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!

Nutrition Facts : Calories 2114.5, Fat 179.2, SaturatedFat 81.6, Cholesterol 389, Sodium 1255, Carbohydrate 59.5, Fiber 7.6, Sugar 12.1, Protein 66.5