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Slow Cooker (or not) Red Wine Braised Short Ribs
with mashed sweet potatoes / mixed greens salad

Active: 45 min Total: 7 hr 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mashed Sweet Potatoes:
  • Sweet potatoes - 1 lb, peeled and cubed
  • Stock, any variety - 2 Tbsp (sub water)
  • Butter - 3 Tbsp
Mixed Greens Salad with Balsamic Vinaigrette:
  • 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
Red Wine Braised Short Ribs:
  • 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

Nutrition Facts

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Prep

  1. Sweet potatoes / Onions / Carrots / Garlic - Prep as directed. Store sweet potatoes in one container. Combine onions, carrots, and garlic. (Can be done up to 5 days ahead)
  2. 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 (the portion for the short ribs), 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.)
  3. Bell peppers - Thinly slice peppers. (Can be done up to 5 days ahead)

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Make

  1. When the ribs are finished 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).
  2. Use a masher to mash steamed potatoes with stock (the portion for the potatoes) and butter. Season to taste with some salt and pepper.
  3. Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Toss bell peppers and mixed greens in vinaigrette.
  4. 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.

Nutrition Facts

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Reviews

Ratings

Original (49)
Gluten-free (4)
Paleo (18)
Vegetarian (10)

53 reviews

Comfort food at its best - this was so, so tasty. I used the Instant Pot for this which worked well, and skipped the salad just to simplify a bit. This isn’t an all the time meal due to both cost and prep time, but definitely great for a special occasion. I can’t wait to try the lentils next.

By: Melissa
Posted: Jan 13, 2022
Diet: Original
0 Helpful

Healthy comfort food. I doubled the potatoes which was good. Next time I would double the stock and wine and cook the carrots longer.

By: Sara
Posted: Dec 13, 2021
Diet: Vegetarian
0 Helpful

This was too greasy for us and needed a lot longer to get tender. I did 6 hrs at high in the crock pot and it could have used more, but we did 8 services so I think the time may need to be adjusted if using the larger amount of beef.

By: Wendy
Posted: Mar 11, 2019
Diet: Original
0 Helpful

Did this in the Instant Pot, 35 mins with a natural release and left it in warm mode for at least 30 mins. Good flavor and a lovely meal, but meat wasn't as tender as I was expecting. Going to try slow cooking next time.

By: Sarah
Posted: Feb 02, 2019
Diet: Paleo
0 Helpful

Tasty, but very fatty.

By: Tara
Posted: Jan 23, 2019
Diet: Original
0 Helpful

Very nice comfort food. We all loved the spicy kick apart from my daughter so I will probably have to leave out the pepper flakes next time.

By: Nicki
Posted: Jan 19, 2019
Diet: Vegetarian
0 Helpful