Slow-Cooker Tomato-Braised Beef Short Ribs over Yukon Gold Mash
A cozy slow-cooker dinner built around a real sale item: beef short ribs become fork-tender in a tomato-onion braise, served over silky mashed Yukon Golds. Winter comfort without repeating your recent beef stew.
Back to full listIngredients
- Beef Choice Bone-In Short Ribs ~1.5 lb (enough for 2 hearty portions) $9.59 sale (reg $11.99)
- Organic Yukon Gold Potatoes ~1 lb for mash $4.99
- Organic Jumbo Yellow Onions 1 medium, sliced $2.19/lb
- Simple Truth Organic® Roma Tomatoes, 16 oz (or Fresh Organic On-the-Vine Tomatoes) ~2 cups chopped $3.99
- Garlic 3 cloves, smashed
- Olive oil 1 tbsp
- 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 (recommended): Season short ribs with salt/pepper. Sear in a hot skillet with 1 tbsp oil until browned, 2–3 minutes per side.
- Load slow cooker: Add sliced onion, garlic, chopped tomatoes, tomato paste (if using), bay leaf, and broth/water. Nestle short ribs in. Season lightly with salt/pepper (you can adjust at the end).
- Cook: Low 7–8 hours or High 4–5 hours, until very tender.
- Make mash: Boil potatoes in salted water until very tender, 15–20 minutes. Drain, mash with butter/splash of milk; season.
- Finish sauce: Skim fat from slow cooker if needed. Taste and adjust salt/pepper. If sauce is thin, ladle into a saucepan and simmer 5–10 minutes to thicken (stove).
- Serve: Spoon ribs and sauce over mashed potatoes with plenty of onions/tomatoes.
Health notes: Rich dish; balance with a simple side salad or extra steamed greens. Skim fat for a lighter result.
Drink pairing: WA Merlot or Cabernet Sauvignon.