Crock Pot Short Ribs With Mashed Potatoes Recipes

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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

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.

SLOW COOKER COUNTRY STYLE RIBS



Slow Cooker Country Style Ribs image

A great fix it and forget it meal. Slow Cooker Country Pork Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best.

Provided by Lea Ann Brown

Categories     Main Course Pork

Time 8h20m

Number Of Ingredients 15

4 Tablespoons all purpose flour
4 pounds country style pork ribs
salt/pepper to taste
2 Tablespoons olive oil
10 new red potatoes ( (or two large russets cubed or thick sliced))
2 medium carrots (sliced thick)
1 onion (sliced and then halved)
1-15 ounce can sauerkraut (drained)
1/2 cup apple juice
1 teaspoon caraway seed
1 Tablelspoon fennel seed
1 whole apple (cored and sliced)
salt/pepper to taste
1 Tablespoon flour
2 Tablespoon cold water

Steps:

  • Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
  • In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
  • If you'd like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
  • Or serve directly from the crockpot.

Nutrition Facts : Calories 1087 kcal, Carbohydrate 106 g, Protein 70 g, Fat 43 g, SaturatedFat 8 g, Cholesterol 218 mg, Sodium 1009 mg, Fiber 14 g, Sugar 14 g, ServingSize 1 serving

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Provided by lgmarge

Categories     Main Dish Recipes     Rib Recipes

Time 5h15m

Yield 8

Number Of Ingredients 9

cooking spray
3 ribs celery, sliced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can water

Steps:

  • Prepare a slow cooker crock with cooking spray.
  • Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  • Cook on High until the ribs are fork-tender, 5 to 7 hours.
  • Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g

CROCK POT BRAISED SHORT RIBS RECIPE



Crock pot braised short ribs recipe image

Crock pot braised short ribs recipe gives you tender ribs with the ease of the slow cooker. Now you can enjoy braised ribs any day of the week.

Provided by Eating on a Dime

Categories     Main Course

Time 7h10m

Number Of Ingredients 14

2 lbs short ribs
1 onion (Sliced Thickly)
1 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 lb Carrots (Peeled and Diced into Large Pieces)
1 8 oz tomato sauce
2 cups cooking red wine
2 tsp garlic salt
1 tsp ground thyme
1 bay leaf
1 cup beef broth
1 tbsp cornstarch
1/4 cup water

Steps:

  • Heat the vegetable oil over medium heat in a skillet.
  • Add the short ribs and onions to the pan. Season with the salt and pepper.
  • Sauté for 3-5 minutes on each side until brown.
  • Add the short ribs and onions in the crock pot.
  • Add all the other ingredients except the corn starch and water to the crock pot.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  • Remove the ribs, carrots and bay leaf from the crock pot.
  • Make a corn starch slurry by dissolving the cornstarch in the water.
  • Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
  • We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
  • Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 1663 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SLOW-COOKED SHORT RIBS WITH SALT-SKIN POTATOES



Slow-Cooked Short Ribs with Salt-Skin Potatoes image

I love short ribs, and they are best prepared low and slow in a flavorful sauce. I also love salt potatoes, so combined the two with an Italian twist. My family was wowed! -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 17

6 thick slices pancetta or thick-sliced bacon, chopped
6 pounds bone-in beef short ribs
1 teaspoon plus 1 cup kosher salt, divided
1 teaspoon pepper
1 tablespoon olive oil
3 medium carrots, chopped
1 medium red onion, chopped
1 cup beef broth
1 cup dry red wine
1/4 cup honey
1/4 cup balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 garlic cloves, minced
2 pounds small red potatoes
4 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker., To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic., Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well., Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. 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. Serve with ribs and vegetables.

Nutrition Facts : Calories 507 calories, Fat 24g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 859mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 33g protein.

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.

CROCK POT SHORT RIBS WITH HOISIN & BLACK BEANS



Crock Pot Short Ribs With Hoisin & Black Beans image

Easy go to work and come home to dinner recipe. Add potatoes when you add the carrots (if there is room) if you wish but I prefer mashed potatoes or noodles. Tasty but not too spicy. Add more hot sauce if you want it hotter

Provided by Bergy

Categories     Vegetable

Time 4h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs beef short ribs, boneless & trimmed
1 (14 ounce) can black beans
1 (14 ounce) can tomato sauce
3 1/2 tablespoons hoisin sauce
1 onion, sliced 1/2-inch slices
2 shallots, chopped
1 tablespoon peri-peri or 1 tablespoon hot sauce
1 tablespoon instant minced garlic or 3 fresh garlic cloves, chopped
3 tablespoons crystallized ginger, chopped
1 teaspoon fennel seed
6 large carrots

Steps:

  • Brown your ribs.
  • Place all the ingredients except ribs& carrots in a crock pot, stir well.
  • Place browned ribs in crock pot.
  • Cover turn on high for 30 minutes.
  • Turn to low and cook 3 1/2 hours.
  • Add carrots cut into 3-inch pieces.
  • Turn heat to medium and allow about 45 minutes for the carrots to cook.
  • Serve.

Nutrition Facts : Calories 1545.2, Fat 124.7, SaturatedFat 53.9, Cholesterol 259, Sodium 994.9, Carbohydrate 46.3, Fiber 11.8, Sugar 14.2, Protein 58.8

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

SLOW COOKER BEEF SHORT RIBS



Slow Cooker Beef Short Ribs image

Incredibly rich and tender slow cooker beef short ribs yield an otherworldly dinner with so little effort!

Provided by Julia

Categories     Main Course

Time 6h15m

Number Of Ingredients 10

1 Tbsp avocado oil
4 to 5 lbs bone-in beef short ribs
1 tsp sea salt, to taste
1 medium-sized yellow onion, finely chopped
5 cloves garlic, minced
2 cups cherry juice*
1 cup chicken broth
3 large carrots, chopped into large chunks
8 ounces mushrooms, chopped
1 sprig rosemary

Steps:

  • Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
  • Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
  • Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
  • Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
  • Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it's completely fine if the veggies are poking out!).
  • Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
  • Serve with your choice of side dishes and enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 0 grams carbohydrates, Fat 33 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 6-oz. Short Rib, Sugar 0 grams sugar

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The Best Crockpot Ribs And Potatoes Recipes on Yummly | Slow Cooker Pork & Sauerkraut, Ribs With Herbs And Mashed Potato, Slow Cooker/instant Pot Pork & Sauerkraut (paleo/whole30)
From yummly.com


RED WINE BRAISED SHORT RIBS AND SMASHED POTATOES - CROCK ...
Add potatoes on top of meat. Cook on low for 8 hours or high for 4 hours. Remove potatoes and place in large mixing bowl. Add butter and mash with potato masher or fork. Season to taste. Meanwhile, remove excess fat from sauce by pouring into a fat separator or skimming from surface using large spoon. Serve ribs and sauce over mashed potatoes.
From crockpotseasonings.com


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