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- 3 pounds beef short ribs - 2 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced (plus more for mashing) - 2 carrots, diced - 2 celery stalks, diced - 2 cups beef broth The beef short ribs are the star of this dish. They soak up flavors and become tender. I use olive oil to sear them, giving a rich crust. Then, onions, garlic, carrots, and celery add depth. These veggies build a great base for the sauce. - 2 pounds potatoes, peeled and chopped - ½ cup milk - 4 tablespoons butter - Fresh parsley, chopped (for garnish) For the garlic mash, I choose creamy potatoes. They pair perfectly with the short ribs. The milk and butter make them smooth and rich. I also add minced garlic for a kick. A sprinkle of fresh parsley brightens the plate. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The spices bring the dish to life. Dried thyme adds an earthy note. Smoked paprika gives a subtle warmth. Salt and pepper enhance all the flavors. I always taste and adjust to get it just right. This careful layering makes every bite memorable. Searing the ribs Start by heating olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear each rib for about 3 to 4 minutes on all sides until they turn brown. This step locks in the flavor and adds a nice crust. Once done, transfer the ribs to the slow cooker. Seasoning tips For extra flavor, consider adding a pinch of smoked paprika or thyme to your seasoning mix. This will enhance the taste of the meat and create a rich aroma. Combining flavors In the same skillet, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté these for about 5 to 7 minutes until the onions become translucent. This step builds a flavorful base for the dish. Once ready, add the sautéed vegetables to the slow cooker with the ribs. Timing for optimal results Timing is key. Make sure to sauté until the vegetables soften but don't let them brown too much. This keeps the flavors bright and fresh. Setting up the slow cooker Now, pour beef broth over the short ribs and vegetables in the slow cooker. Sprinkle in the dried thyme and smoked paprika. Stir gently to combine all the ingredients. Cooking time options (low/high) You can set the slow cooker to low for about 8 hours or high for 4 to 5 hours. The meat should be tender and fall apart easily. Choose the setting that best fits your schedule. Boiling and draining the potatoes About 30 minutes before the ribs finish cooking, boil the peeled and chopped potatoes in salted water. Cook until they are fork-tender, which takes about 15 to 20 minutes. Drain them well before mashing. Adding garlic, milk, and butter In the pot with the drained potatoes, add minced garlic, milk, and butter. Mash everything together until creamy and smooth. Season with salt and pepper to taste. The garlic adds a lovely flavor that pairs perfectly with the ribs. Serving tips for plating Once the ribs are cooked, serve them over a generous scoop of garlic mash. Spoon some of the rich braising liquid from the slow cooker over the top for added flavor and moisture. Garnishing with parsley Finish by sprinkling fresh parsley on top for a pop of color and freshness. This not only looks great but also adds a hint of herbaceous flavor to the dish. Slow cooking is key for tender short ribs. Cooking low and slow breaks down the meat. This method turns tough cuts into melt-in-your-mouth goodness. Season the ribs well with salt and pepper before searing. This step adds flavor and enhances the crust. For extra depth, sprinkle on smoked paprika and thyme. Both spices boost the braising liquid. For creamy garlic mash, use starchy potatoes, like Russets. They create a fluffy texture. You can also add sour cream for extra richness. If you love garlic, roast some cloves first. Roasted garlic gives a sweet, mellow flavor. Adjust the amount of garlic based on your taste. Start with four cloves, and add more if you like. A good slow cooker makes this recipe easy. Look for one with a programmable timer. This feature helps avoid overcooking. For mashing, use a potato masher or a ricer. A ricer gives you a smoother mash. Don’t forget a sharp knife for chopping vegetables. Keeping your tools in good shape makes cooking more fun. {{image_2}} You can change the flavor by using different cuts of meat. Try chuck roast or brisket for a rich taste. If you want to go lighter, chicken thighs also work well. They might need less time, so keep an eye on them. For the mash, swap potatoes with cauliflower or sweet potatoes. Both give a new twist to the classic dish. Cauliflower makes a lighter, low-carb option. Sweet potatoes add a sweet flavor and bright color. Add fresh herbs for more flavor. Rosemary and oregano can enhance the dish. You might also enjoy a kick from chili flakes. They add heat without overpowering the dish. Using wine or beer in the braising liquid adds depth. Red wine pairs nicely with beef. If you prefer beer, a stout or porter can give a rich, malty taste. Just remember, the alcohol cooks off, leaving behind great flavor. Stove-top braising can be a quick option. Sear the ribs in a heavy pot, then add the broth and spices. Cover and let it simmer for about 2 to 3 hours. Check often to ensure nothing burns. You can also braise in the oven. After searing, place everything in a Dutch oven. Cover and cook at 325°F for about 2.5 to 3 hours. This method gives a nice, even heat. To keep your braised short ribs fresh, store them in the fridge. Place the ribs and sauce in an airtight container. Make sure to cool them first. They will last for about 3 to 4 days. For best results, use glass or plastic containers with tight lids. When you're ready to enjoy leftovers, there are two great ways to reheat them. - Microwave Reheating: Place the ribs in a microwave-safe dish. Cover it with a damp paper towel. Heat on medium for 1-2 minutes. Check and stir halfway. - Stovetop Reheating: In a skillet, add the ribs with some braising liquid. Heat over low heat. Stir often until warmed through. This method keeps the meat juicy. If you want to freeze leftovers, pack them in airtight containers. Remove excess air to avoid freezer burn. Braised short ribs can last up to 3 months in the freezer. To thaw, place the container in the fridge overnight. For quick thawing, you can use the microwave. Once thawed, reheat using the stovetop method for best taste. Yes, you can try other meats. Beef chuck works well too. Pork ribs are a great choice for a different flavor. Lamb shanks will add a rich taste. Chicken thighs can also work, but adjust the cooking time since they cook faster. You have many options for sides. Creamy polenta pairs nicely with short ribs. Roasted vegetables add a healthy touch. A fresh salad cuts through the richness. Crusty bread is great for soaking up the sauce. Look for a few signs of done ribs. They should be very tender and fall off the bone easily. Use a fork to check; it should slide in with little resistance. The meat will also pull away from the bone. Absolutely! Making this dish ahead of time is smart. The flavors deepen when it sits. Cool the ribs after cooking, then store them in the fridge. You can reheat them on the stovetop or in the slow cooker. Braised short ribs are a delightful dish, rich in flavor and easy to make. We explored key ingredients like beef short ribs, fresh vegetables, and spices. I walked you through each step, from searing to slow cooking and making garlic mash. Remember, slow cooking is vital for tenderness. You can get creative with ingredients and methods to suit your taste. With proper storage, leftovers can shine another day. Enjoy this hearty meal, knowing it can impress anyone at your table.

Braised Short Ribs with Garlic Mash (Slow Cooker)

Indulge in the rich flavors of savory slow-cooked braised short ribs with garlic mash! This easy recipe features tender beef short ribs simmered to perfection and served over creamy garlic mashed potatoes. Perfect for cozy dinners and impressing guests, it’s a must-try for any meat lover. Click to explore the full recipe and elevate your mealtime magic. #BraisedShortRibs #SlowCookerRecipes #ComfortFood #GarlicMash
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Ingredients
  

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced (plus more for mashing)

2 carrots, diced

2 celery stalks, diced

2 cups beef broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 pounds potatoes, peeled and chopped

½ cup milk

4 tablespoons butter

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Ribs: In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs for about 3-4 minutes on each side until browned. Transfer the ribs to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent. Add to the slow cooker.

      Add the Broth and Spices: Pour the beef broth over the ribs and vegetables. Sprinkle in the thyme and smoked paprika. Stir gently to combine.

        Slow Cook: Cover and set the slow cooker on low for about 8 hours or on high for 4-5 hours, until the meat is tender and falls off the bone.

          Prepare Garlic Mash: About 30 minutes before the ribs are done, boil the chopped potatoes in salted water until fork-tender (approximately 15-20 minutes). Drain and return to the pot.

            Mash the Potatoes: Add 4 cloves of minced garlic, milk, and butter to the potatoes. Mash until creamy and smooth, then season with salt and pepper to taste.

              Serve: Once the ribs are cooked, serve them over a generous scoop of garlic mash. Spoon a bit of the braising liquid from the slow cooker over the top.

                Garnish: Sprinkle with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 20 min | 8 hours | 6 servings

                    - Presentation Tips: Serve the dish in deep plates to capture the juices and give a gourmet touch. Add a sprig of parsley or a sprinkle of smoked paprika on top for color.