Slow Cooker (or not) Braised Short Ribs
with mashed sweet 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
- Sweet potatoes - 1 lb , peeled and cubed
- Stock, any type - 2 Tbsp (sub water)
- Butter - 3 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
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 (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). (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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Sweet potatoes - Peel and cube. (Can be done up to 3 days ahead)
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Make
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When the ribs are almost finished cooking, place sweet 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 sweet 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 sweet potatoes with stock (the portion for the potatoes) 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)
-
Sweet potatoes - Peel and cube. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
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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) 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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When the ribs are almost finished cooking, place sweet 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 sweet 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 sweet potatoes with stock (the portion for the potatoes) 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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