Slow Cooker (or not) Red Wine Braised Short Ribs
with mashed potatoes / mixed greens salad
In honor of Valentine's Day, we're bringing back this special meal from 2017. It's a decadent dish to serve to whomever you love the most, even (or especially) if that's YOU! This meal feels like something you'd order at a restaurant, but thanks to a long braise in the slow-cooker it can be done on a weeknight.
Smarts: Bone-in short ribs feel worthy of a special occasion, but cubed beef sirloin or even beef stew meat will work as a substitute.
Ingredients
- 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 (sub boneless short ribs or cubed beef sirloin or beef stew meat)
- 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
Choose Cooking Method
Prep
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Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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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). (Can be done up to 5 days ahead)
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Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)
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Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
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Make
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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.
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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).
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Use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.
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Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Toss bell peppers and mixed greens in vinaigrette.
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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.
Prep
-
Onions / Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
-
Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)
-
Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 350F / 177C degrees.
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Place a Dutch oven with cooking oil over medium-high heat. Sear short ribs until browned on all sides. Add remaining ingredients (for the short ribs) except for cornstarch and water (leave those out for now) and bring to a simmer. Cover the pot and transfer to the oven. Cook, covered, until rib meat is tender and falling off the bone, 2 ½ to 3 hours.
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About 10 minutes before serving, take the lid off the Dutch oven. 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). Replace the lid and return the pot to the oven. Allow the ribs to continue cooking until you are ready to serve.
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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.
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Use a slotted spoon to remove short ribs and vegetables from Dutch oven. Serve over mashed potatoes with some of the cooking liquid spooned over top. Enjoy salad on the side.
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