Slow Cooker (or not) Red Wine Braised Short Ribswith mashed potatoes / mixed greens salad
This elegant meal was featured on Valentine's Day in 2017 and is great for cold winter nights. Braising the short ribs "low and slow" in the slow cooker or Dutch oven results in meat that is fall-off-the-bone tender with very little hands-on time.
- Potatoes, russet - 1 lb, peeled and cubed
- Yogurt, plain or Greek - 2 Tbsp
- Butter - 2 Tbsp
- Bell peppers, any color - 1/2, thinly sliced
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Garlic - 4 cloves, chopped
- Beef, bone-in short ribs - 1 1/2 lbs
- Oil, cooking - 1 Tbsp
- Stock, low-sodium beef - 1 cup (sub any low-sodium stock)
- Wine, red - 1 cup (sub stock)
- Tomato paste - 2 Tbsp
- Thyme, fresh - 4 sprigs
- Bay leaves (opt) - 2
- Red pepper flakes (opt) - 1/4 tsp
- Cornstarch - 1 Tbsp
- Water - 3 Tbsp
- Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Slow-cook short ribs - Season short ribs with some salt and pepper. Heat a skillet over medium-high heat. Add cooking oil and then short ribs to heated oil. Sear short ribs on all sides until brown, ~8 minutes total. Transfer short ribs to the bowl of a slow-cooker. Add onions, carrots, garlic, stock, wine, tomato paste, thyme sprigs, bay leaves, and red pepper flakes to slow-cooker. Cover and cook until meat is very tender and falling off the bone, 7 to 8 hours on low (4 to 5 hours on high). (Note: If you prefer not to use a slow-cooker, you can also prepare the short ribs using a combination of the stovetop / oven. Sear short ribs in cooking oil in a Dutch oven over medium-high heat. Add all remaining ingredients and bring to a simmer. Cover and transfer to a 350F / 177C oven. Cook, covered, until rib meat is tender and falling off the bone, 2 ½ to 3 hours.)
- Bell peppers - Thinly slice peppers. (Can be done up to 5 days ahead)
- Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown.
- About 20 minutes before serving, take the lid off the slow-cooker. Whisk cornstarch into water and pour over ribs. Stir gently (the short ribs will be very tender, but we like to keep the bones inside them for serving). Turn slow-cooker on high, put the lid back on and allow the ribs to continue cooking until you are ready to serve.
- While ribs finish cooking, place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- Use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.
- Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Toss bell peppers and mixed greens in vinaigrette.
- Use a slotted spoon to remove short ribs and vegetables from slow cooker. Serve over mashed potatoes with some of the cooking liquid spooned over top. Enjoy salad on the side.
This meal has 51 reviews
I used my instant pot and followed instructions for low slow cooking. Meat was tough and dryish. From what I’ve read I should have slow cooked for much less time than the recipe directs. What a bummer.
recipe was great, but didn’t love the cut of meat. lots of bone and fat, not enough meat.
It was good but the meat with the bone was a little fatty. I made extra potatoes which was a good thing. Maybe next time I'd make it in the dutch oven instead of the the slow cooker so I could reduce the sauce. It needed a little flavor boost.
Meat and potatoes husband and daughter loved, I thought it was just okay as it didn’t feel super healthy. However, I added the paleo sweet potato, baked with broth and butter and that was delicious for me.
made on the stovetop/ oven for a dinner party, it was a big hit!