If you’ve been searching for a comforting, hearty meal that practically cooks itself, look no further than these Slow Cooker Short Ribs with Mashed Potatoes. This dish is the epitome of indulgence, where succulent beef ribs meet velvety mashed potatoes, creating a feast that’s perfect for any occasion.
Imagine coming home to the rich aroma of slow-cooked beef after a long day, with minimal effort required on your part. This recipe is not only easy to prepare but also gluten free, ensuring that everyone at your table can enjoy it without worry. It’s a crowd-pleaser that will have everyone asking for seconds!
Whether it’s a cozy family dinner or a gathering with friends, this dish is sure to impress. The combination of tender short ribs and smooth mashed potatoes is a match made in culinary heaven.
Slow Cooker Short Ribs with Creamy Mashed Potatoes
These slow cooker short ribs are fall-off-the-bone tender, infused with rich flavors from the herbs and spices used during cooking. Paired with buttery mashed potatoes, this meal is both comforting and satisfying, enveloping your taste buds in savory goodness.
Ingredients
- 3 lbs beef short ribs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 lbs potatoes, peeled and chopped
- 1/2 cup milk or heavy cream
- 4 tablespoons butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Sear the Ribs: In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, add the diced onion and minced garlic; sauté until softened. Pour in the beef broth and Worcestershire sauce, scraping any browned bits from the skillet. Add dried thyme.
- Combine: Pour the mixture over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours or until the ribs are tender and the meat pulls away easily from the bone.
- Prepare Mashed Potatoes: During the last hour of the ribs cooking, place the chopped potatoes in a pot of salted water. Boil until fork-tender, about 15-20 minutes. Drain and return to the pot.
- Mash: Add milk and butter to the potatoes, then mash until smooth. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the mashed potatoes and top with the tender short ribs. Spoon some of the cooking liquid over the ribs and garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 35g
- Carbohydrates: 30g
