Slow-Cooker Tomato-Braised Beef Short Ribs over Yukon Gold Mash
A cozy slow-cooker dinner using sale short ribs: fork-tender beef in a tomato-onion braise, served over Yukon Gold mash. Comfort-food that’s distinct from your recent beef stew.
Back to full listIngredients
- Beef Choice Bone-In Short Ribs ~1.5 lb (2 hearty portions) $9.59 sale (reg $11.99)
- Organic Yukon Gold Potatoes ~1 lb (for mash) $4.99 (3 lb bag)
- Organic Jumbo Yellow Onions 1 medium, sliced $2.19/lb
- Simple Truth Organic® Roma Tomatoes, 16 oz ~2 cups chopped $3.99
- Garlic 3 cloves, smashed
- Olive oil 1 tbsp (for sear, optional)
- Beef broth or water 1/2–3/4 cup
- Tomato paste (optional) 1 tbsp
- Bay leaf (optional) 1
- Salt & black pepper to taste
- Butter and/or milk for mash 1–2 tbsp butter + splash milk (optional)
Instructions
- Optional sear: Season ribs with salt/pepper. Sear in a hot skillet with oil 2–3 minutes per side until browned.
- Slow cook: Add onions, garlic, tomatoes, tomato paste (if using), bay leaf, and broth/water to slow cooker. Nestle ribs in. Cook Low 7–8 hours or High 4–5 hours, until very tender.
- Mash potatoes: Boil potatoes in salted water 15–20 minutes until soft. Drain and mash with butter/milk; season.
- Finish sauce: Skim fat from braise. If thin, simmer sauce on the stove 5–10 minutes to thicken.
- Serve: Ribs and sauce over mash with plenty of onions/tomatoes.
Health notes: Rich dish; skim fat for a lighter result. Add a simple side salad or extra greens for balance.
Drink pairing: WA Merlot or Cabernet Sauvignon.