Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes
- 2 tablespoons olive oil
- salt
- 1 tablespoon brown sugar
- kosher salt + pepper
- 3/4 cup heavy cream
- 5 pounds beef short ribs
- 1 sweet onion thinly sliced
- 4 cloves garlic minced or grated
- 8 ounces cremini mushrooms halved
- 2 cups apple cider
- 1 tablespoon fresh chopped thyme
- 2 honeycrisp apples chopped
- 4 large idaho potatoes peeled and quartered (i used idaho, but you may sub russet)
- 2-4 garlic cloves peeled (i used 4)
- 1 cup shredded sharp cheddar cheese
- 8 tablespoons (1 stick) butter browned
- 6 sage leaves chopped
- Carbohydrate 96.2715163201296 g
- Cholesterol 519.656070012475 mg
- Fat 160.215185470468 g
- Fiber 9.96271567976096 g
- Protein 129.90481141325 g
- Saturated Fat 75.0741169437867 g
- Serving Size 1 1 Serving (1323g)
- Sodium 770.68102657808 mg
- Sugar 86.3088006403686 g
- Trans Fat 16.974224463247 g
- Calories 2359 calories
Step-by-step
- Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet.
- Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
- Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine.
- Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crockpot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat.
- About 40 minutes before you’re ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt.
- In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
- Divide the mashed potatoes between plates and top with the rib meat. Enjoy!
A Cozy Fall Evening: Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes
The aroma of fall fills my kitchen. It’s that time of year again, the leaves are changing, a crispness hangs in the air, and my crockpot is humming with the promise of a truly comforting meal. Tonight, it's all about slow-cooked perfection: Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes. This dish isn't just a meal; it's an experience, a journey into the heart of autumnal flavors. The tender, melt-in-your-mouth short ribs, braised to succulent perfection in a sweet and savory apple cider reduction, are the stars of the show. But the supporting cast is equally impressive – creamy, buttery mashed potatoes infused with the earthy aroma of sage, a perfect complement to the richness of the ribs. It's a feast that's both satisfying and elegant, suitable for a cozy night in or a special occasion.
I love the simplicity of this recipe. The crockpot does most of the work, allowing me to focus on other things – like enjoying the changing leaves outside my window, or perhaps catching up with friends over a glass of wine. The slow cooking process tenderizes the short ribs beautifully, drawing out their natural flavors and creating a rich, deeply flavorful sauce. And the browned sage butter mashed potatoes? They're incredibly easy to make, yet they elevate the dish to a whole new level. The browned butter adds a nutty, almost caramel-like flavor that perfectly balances the sweetness of the cider and the savory richness of the ribs. The sage adds a subtle, earthy note that complements the other flavors beautifully. I often find myself sneaking extra spoonfuls before the ribs even make it to the table. It's a dish that speaks to the soul, warming you from the inside out on a chilly autumn evening.
Why this recipe works so well:
- The Crockpot Magic: The crockpot is the key to the incredibly tender short ribs. The slow, low cooking method breaks down the tough connective tissues, resulting in melt-in-your-mouth meat.
- Flavor Fusion: The combination of apple cider, thyme, and brown sugar creates a beautifully balanced sweet and savory sauce.
- The Browned Butter Upgrade: Browned butter adds a nutty depth of flavor to the mashed potatoes that elevates them from ordinary to extraordinary. The sage is the perfect herbal companion.
- Simplicity and Elegance: The recipe is surprisingly simple to execute, yet the result is a sophisticated and impressive meal that's sure to impress your guests (or just yourself!).
This recipe is more than just a meal; it’s a testament to the power of simple, quality ingredients and the magic of slow cooking. It's a dish I return to time and again, not just because it's delicious, but because it embodies the spirit of cozy autumn evenings. It's comfort food at its finest, a true celebration of the season. So gather your ingredients, set the mood, and prepare to be transported to a culinary haven of fall flavors. You deserve it.
Tips and Variations:
- Wine Pairing: A light-bodied red wine, such as Pinot Noir or a Beaujolais, would pair beautifully with this dish.
- Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the braising liquid.
- Herb Variations: Experiment with other herbs, such as rosemary or marjoram, in the mashed potatoes.
- Cheese Alternatives: Gruyere or Fontina cheese would also be delicious additions to the mashed potatoes.
- Make it Ahead: The short ribs can be cooked a day or two in advance and reheated. The mashed potatoes are best made fresh, but can be kept warm until serving.
Enjoy the process, savor each bite, and let the warmth of this autumnal feast fill your heart and home. Happy cooking!
