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 are 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!
Skipping the initial sear on beef short ribs leaves the braising liquid flat and robs the finished dish of deep savory complexity. High heat triggers the Maillard reaction, developing caramelized compounds on the meat surface that survive hours of slow cooking. Sear each cut for precisely one minute per side in a heavy-bottomed skillet before transferring the meat to the slow cooker. Crowd control matters here; overcrowding the pan traps steam instead of frying the protein, so brown the ribs in batches if necessary. Apple cider adds natural acidity to balance the rich marbling of the beef, while cremini mushrooms contribute glutamate for extra depth. Late addition of fruit prevents the apples from dissolving entirely into mush during the long cooking window. Whip the boiled Idaho potatoes in a stand mixer fitted with the paddle attachment to incorporate air thoroughly before folding in the hot browned butter and sharp cheddar cheese. Russet potatoes serve as an effective substitute if Idaho varieties are unavailable, matching their high starch content and fluffy texture. Watch the butter closely during the browning stage; milk solids foam and then develop amber flecks within three to four minutes over medium heat. Pour the hot browned butter and crisp sage directly into the warm mash just before serving.
