The temperature in DC has been below freezing for over a week, so these slow-cooked ribs really hit the spot. They are hearty and delicious, stick-to-your-ribs filling but still fairly clean eating (well, except the potatoes). Perfect for a Sunday when you can do the prep after breakfast then head out for a day or errands or adventures, knowing a great dinner is cooking away at home.
Ingredients (makes enough for 2 with leftovers):
- 1 tbsp olive oil
- 3 lbs beef short ribs (the butcher cut them up for us)
- Kosher salt + pepper
- 3/4 sweet onion, thinly sliced
- 1/2 tbsp brown sugar
- 2 large cloves of garlic
- 5 ounces cremini mushrooms, sliced
- 1 cup apple cider
- 1/2 tbsp fresh chopped thyme
- 1 Honeycrisp apple, sliced
For the Sage Butter Mashed Potatoes:
- 2 large Russet (or Idaho) potatoes
- garlic powder
- ~ 1/3 cup heavy whipping cream
- 1/2 cup shredded cheddar cheese
- 4 tbsp. butter
- 4 sage leaves, chopped
Start by browning your ribs in a heavy bottom skillet over medium high heat. Season the ribs with salt and pepper and sear them for about 1 minute on each side. Then remove the ribs from the skillet.Arrange the sliced onions on the bottom of the crockpot and sprinkle the brown sugar over them. Then throw in the chopped mushrooms, garlic, apple cider, and thyme. Add the seared short ribs on top.Place the lid on the crockpot and cook on low for 7-8 hours or high for 5-6. During the last hour or two, add the apple slices in and toss to combine.When the ribs are done cooking, the meat will fall off the bone. Skim any fat from the top of the crockpot, shred the ribs and dispose of the bones. Keep the rib meat in the sauce, on low heat, until ready to serve.About 30 minutes before you’re ready to eat, start the potatoes. Start by putting on a big pot of water to boil.
Wash, peel, and chop the potatoes. The smaller the pieces, the faster they’ll cook. Once the water is boiling, drop the potatoes in. In the meantime, add the butter to a sauce pan and melt over medium heat until the butter browns. Whisk in any brown bits along the bottom. Add the chopped sage leaves and cook for 30 seconds, then remove from the heat.
Once the potatoes are soft enough that you can easily slide a fork into them, drain and put in a bowl (I use my KitchenAid mixer with the whisk attachment). Add garlic powder and salt to taste. Also add the cheese and heavy cream, whipping together. Last, pour in the brown butter and sage. Stir to combine.
Now you’re ready to eat! Rest assured, this tastes as good as it looks!Recipe from Half Baked Harvest.