Make Short Ribs and Sage Butter Mashed Potatoes Tonight
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It’s not even Thanksgiving yet, but I’m already giving thanks for these sage butter mashed potatoes swirled with a cup of shredded sharp cheddar cheese, the brainchild of Tieghan Gerard from Half Baked Harvest.
While we’re at it, I hereby petition to replace any and all turkey with these slow cooker cider braised short ribs. I don’t think we’ll miss it in the slightest. After all, what’s better than short ribs that have been cooked low and slow, until they’re fall-off-the-bone good, for up to eight hours in the Crock-Pot?
Let’s get started, shall we? If you want these to turn out exactly like the picture, you should follow Tieghan’s advice and sear the short ribs on all sides before throwing them in your slow cooker along with onions, brown sugar, garlic, mushrooms, apple cider (!!!), and thyme. Cook for eight hours on low, tossing in apple slices during the last hour. You’ll know these short ribs are done when they fall off the bone with just a poke of the fork.
While you wait for that to happen, make your mashed potatoes! Bring a large pot of cold water, potatoes, and garlic to a boil until the potatoes are fork-tender. Drain them and mash over low heat, mixing in cream, cheddar cheese, and salt.
Now comes the brown butter part: Place an entire stick of butter in a small saucepan and melt over medium heat until it begins to froth and brown along the bottom. Stir in fresh sage leaves and then pour the butter into the mashed potatoes. RIP ME.
→ Get the Recipe: Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes from Half Baked Harvest
