Best 6 Crock Pot Short Ribs With Mashed Potatoes Recipes

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Indulge in the tantalizing flavors of fall-off-the-bone short ribs braised in a rich and savory sauce, perfectly complemented by creamy and fluffy mashed potatoes. This delectable dish is a culinary symphony that will warm your soul and satisfy your taste buds.

**Crock-Pot Short Ribs**

- Tender and succulent short ribs are slow-cooked in a flavorful broth infused with aromatic vegetables, herbs, and spices, resulting in a melt-in-your-mouth experience.

**Garlic Mashed Potatoes**

- Creamy and velvety mashed potatoes are elevated with the addition of roasted garlic, creating a luscious and unforgettable side dish.

**Green Bean Casserole**

- Classic green bean casserole is given a modern twist with the addition of crispy bacon, creamy mushrooms, and a flavorful sauce, making it an irresistible crowd-pleaser.

**Cornbread Muffins**

- Sweet and savory cornbread muffins are the perfect accompaniment to the short ribs and mashed potatoes, adding a touch of Southern charm to your meal.

**Apple Crisp**

- A delightful dessert to cap off your culinary journey, apple crisp features tender apples nestled in a sweet and crunchy oat topping, creating a symphony of flavors and textures.

Let's cook with our recipes!

SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES



Slow-Cooker Braised Short Ribs with Mashed Potatoes image

Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 4

Number Of Ingredients 7

4 pounds beef short ribs
2 dried bay leaves
2 teaspoons Worcestershire sauce
1 envelope (1.2 ounces) brown gravy mix
1/2 cup dry red wine, if desired
1 can (10 3/4 ounces) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated

Steps:

  • Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.

Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg

CROCK POT SHORT RIBS WITH MASHED POTATOES



Crock Pot Short Ribs With Mashed Potatoes image

This was one of my improvisational dishes. It turned out great and my family loved it. Ultimate comfort food and so good we made animal noises...

Provided by shalomhome

Categories     Meat

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 -5 lbs short ribs
1/2 cup flour
salt
pepper
1 large onions or 1 large two small onion
2 red bell peppers
1/2 cup salsa (I used medium)
1/3 cup chili sauce
2 tablespoons Worcestershire sauce
2 cups beef stock
1/4 cup red wine vinegar
3 tablespoons butter
3 tablespoons flour
mashed potatoes

Steps:

  • Coat short ribs in the flour, salt, and pepper mixture. Shake off and brown on all sides.
  • Transfer ribs to crock pot.
  • In same pan, saute onions and bell peppers till onion is translucent, pour contents of pan over short ribs.
  • In bowl combine salsa, chili sauce, worchester, beef stock and red wine vinegar.
  • Pour liquid mixture over short ribs. Cook on low for 7 hours.
  • When the ribs are finished strain some of the broth (about 2 cups) and set aside.
  • Make a roux of the butter and flour and add the broth, stir until thickened and glossy.
  • Serve the rib on top of the mashed potatoes topped with gravy.
  • Enjoy.

Nutrition Facts : Calories 1406, Fat 114.3, SaturatedFat 49.1, Cholesterol 271.2, Sodium 1217.2, Carbohydrate 32, Fiber 4.2, Sugar 8.4, Protein 59.3

BRAISED SHORT RIBS AND CARROTS



Braised Short Ribs and Carrots image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons salted butter, melted
1 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 lemon, zested
Kosher salt and freshly ground black pepper
8 short ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons salted butter
2 tablespoons tomato paste
8 large carrots
4 cloves garlic
1 onion, sliced thin
4 cups beef stock
2 sprigs fresh rosemary
2 bay leaves

Steps:

  • For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
  • For the short ribs and carrots: Preheat the oven to 300 degrees F.
  • Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
  • Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES



Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes image

Provided by Chuck Hughes

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 39

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 to 2 tablespoons butter, a nub
Handful peppercorns
Garlic Mashed Potatoes, recipe follows
Oil-Poached Cherry Tomatoes on the Vine, recipe follows
Green Beans, recipe follows
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
5 handfuls small green beans (petit haricots verts)
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
  • Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
  • In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
  • In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
  • Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
  • Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
  • Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
  • Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
  • Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
  • Add the butter and cream to the potatoes, and mash well.
  • Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
  • In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
  • Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
  • Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
  • Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

CROCKPOT CIDER BRAISED SHORT RIBS WITH SAGE BUTTER MASHED POTATO



Crockpot Cider Braised Short Ribs With Sage Butter Mashed Potato image

Nothing beats short ribs that have been cooked low and slow for eight hours, delicious heart goodness https://www.halfbakedharvest.com/crockpot-cider-braised-short-ribs-with-sage-butter-mashed-potatoes/#bo-recipe

Provided by Gagoo

Categories     Meat

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
5 lbs beef short ribs
1 teaspoon kosher salt (to taste)
1/2 teaspoon pepper (to taste)
2 cups apple cider
1 sweet onion, thinly sliced
1 tablespoon brown sugar
4 garlic cloves, minced (or grated)
8 ounces cremini mushrooms, halved
1 tablespoon fresh thyme, chopped
2 honeycrisp apples, chopped
2 tablespoons olive oil
4 large idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
2 -4 garlic cloves, peeled (I used 4)
1 teaspoon salt (to taste)
3/4 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup butter, browned
6 leaves sage, chopped

Steps:

  • 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 crock-pot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
  • Cover the crock-pot 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 crock-pot. 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!

Nutrition Facts : Calories 2114.5, Fat 179.2, SaturatedFat 81.6, Cholesterol 389, Sodium 1255, Carbohydrate 59.5, Fiber 7.6, Sugar 12.1, Protein 66.5

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

  • For fall-off-the-bone ribs, cook on low for 8-10 hours or high for 4-6 hours.
  • Sear the ribs before slow cooking to enhance their flavor.
  • Use a variety of vegetables in the slow cooker to add flavor and nutrients to the dish.
  • Add a cup of red wine or beef broth to the slow cooker for extra richness.
  • Serve the short ribs with mashed potatoes, rice, or noodles.

Conclusion:

This crock pot short ribs with mashed potatoes recipe is an easy and delicious way to enjoy a hearty and comforting meal. The ribs are fall-off-the-bone tender and the mashed potatoes are creamy and flavorful. This dish is perfect for a special occasion or a weeknight dinner. With a few simple tips, you can create a restaurant-quality meal in your own kitchen. So next time you're looking for a delicious and easy slow cooker recipe, give this one a try. You won't be disappointed.

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