CROCK POT SHORT RIBS WITH MASHED POTATOES
This was one of my improvisational dishes. It turned out great and my family loved it. Ultimate comfort food and so good we made animal noises...
Provided by shalomhome
Categories Meat
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat short ribs in the flour, salt, and pepper mixture. Shake off and brown on all sides.
- Transfer ribs to crock pot.
- In same pan, saute onions and bell peppers till onion is translucent, pour contents of pan over short ribs.
- In bowl combine salsa, chili sauce, worchester, beef stock and red wine vinegar.
- Pour liquid mixture over short ribs. Cook on low for 7 hours.
- When the ribs are finished strain some of the broth (about 2 cups) and set aside.
- Make a roux of the butter and flour and add the broth, stir until thickened and glossy.
- Serve the rib on top of the mashed potatoes topped with gravy.
- Enjoy.
Nutrition Facts : Calories 1406, Fat 114.3, SaturatedFat 49.1, Cholesterol 271.2, Sodium 1217.2, Carbohydrate 32, Fiber 4.2, Sugar 8.4, Protein 59.3
CROCKPOT CIDER BRAISED SHORT RIBS WITH SAGE BUTTER MASHED POTATO
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
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
BRAISED SHORT RIBS (CROCK POT)
This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours on it.
Provided by Eliza S
Categories Meat
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle ribs with coarse salt and pepper.
- Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
- Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
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- 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.
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