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Slow Cooker Beef Short Ribs with Creamy Mashed Potatoes

Two tender, glazed Slow Cooker Beef Short Ribs served atop a generous portion of creamy mashed potatoes.
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Make tender, fall-off-the-bone beef short ribs in your slow cooker, served alongside rich and creamy mashed potatoes for a satisfying comfort meal.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 1 large yellow onion, chopped
  • 4 carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (optional)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into cubes
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Season the short ribs generously on all sides with salt and pepper.
  2. Place the chopped onion, carrots, and celery in the bottom of your slow cooker.
  3. Arrange the seasoned short ribs on top of the vegetables.
  4. In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, and thyme. Pour this mixture over the ribs. Add the bay leaf.
  5. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork tender.
  6. About 1 hour before serving, prepare the potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork tender, about 15-20 minutes.
  7. While the potatoes cook, remove the short ribs from the slow cooker and set them aside, keeping them warm. Skim any excess fat from the surface of the cooking liquid. If you desire a thicker sauce, strain the liquid into a saucepan and simmer until reduced slightly.
  8. Drain the cooked potatoes well. Return them to the hot pot over low heat for one minute to dry them out slightly.
  9. Heat the milk in a small saucepan until steaming, but not boiling.
  10. Mash the potatoes using a potato masher or ricer. Gradually add the warm milk, butter cubes, sour cream, salt, and white pepper. Mash or whip until completely smooth and creamy. Do not overmix.
  11. Serve the tender short ribs over a generous portion of the creamy mashed potatoes, drizzling with the reduced cooking liquid or gravy.

Notes

  • For richer flavor, sear the short ribs in a hot, oiled skillet on all sides before placing them in the slow cooker.
  • If you skip the red wine, increase the beef broth by one cup.
  • To keep the mashed potatoes extra creamy, warm all dairy ingredients (milk, butter) before adding them to the potatoes.
  • You can make the short ribs a day ahead; cool them completely, then store the ribs and the strained liquid separately in the refrigerator. Reheat gently on the stovetop or in the slow cooker.

Nutrition

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