Name: Crockpot Short Ribs with Mashed Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Ingredients: For the Short Ribs:; 3 pounds bone-in beef short ribs; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 cup beef broth; 1 cup red wine (optional; substitute with additional broth if preferred); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; For the Mashed Potatoes:; 2 pounds Yukon Gold potatoes, peeled and cubed; 1/2 cup whole milk; 1/4 cup unsalted butter; Salt and pepper to taste; Tools; Crockpot or slow cooker; Large skillet (if browning the meat); Potato masher or ricer

Crockpot Short Ribs with Mashed Potatoes

There’s something about coming home to the smell of slow-cooked short ribs that feels like a warm hug. I first made this recipe on a chilly fall evening when life felt especially hectic. Between soccer practice, homework meltdowns, and a mountain of laundry, I needed a dinner that practically made itself. Enter: Crockpot Short Ribs with Mashed Potatoes. With just a little prep in the morning, I was rewarded with a hearty, melt-in-your-mouth meal that had my family scraping their plates clean. Even my picky eater declared it “the best dinner ever.”

What I love most about this recipe is its simplicity. The crockpot does all the heavy lifting, transforming inexpensive short ribs into a luxurious dish with minimal effort. Pairing it with creamy mashed potatoes takes it to another level—comfort food at its finest. And the best part? It’s a true crowd-pleaser. Whether it’s a busy weekday dinner or a special occasion, this dish has earned its spot as a family favorite.

I’ve shared this recipe with friends and neighbors who rave about how easy and foolproof it is. And every time I make it, I’m reminded of why slow-cooked meals hold a special place in my heart. They’re not just about feeding your family; they’re about creating moments of connection around the dinner table. Let’s dive into the recipe, so you can experience the magic of this dish for yourself!

Questions I Often Get Asked About This Recipe:

Can I use a different cut of meat?
Yes! While short ribs are ideal for their marbling and flavor, you can substitute with beef chuck or oxtail if needed. Just adjust the cooking time as necessary.

Do I have to brown the meat first?
Browning the short ribs adds a depth of flavor, but if you’re in a rush, you can skip this step. The recipe will still be delicious.

Can I make this ahead of time?
Absolutely! This dish reheats beautifully. In fact, the flavors deepen overnight, making it a great make-ahead option.

What if I don’t have a crockpot?
You can use a Dutch oven and cook it in the oven at 300°F for about 3-4 hours.

Can I freeze the leftovers?
Yes! Store the short ribs and mashed potatoes in separate airtight containers in the freezer for up to three months.

What You Need to Make Crockpot Short Ribs with Mashed Potatoes:

Ingredients

For the Short Ribs:

3 pounds bone-in beef short ribs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

1 cup beef broth

1 cup red wine (optional; substitute with additional broth if preferred)

2 tablespoons tomato paste

1 teaspoon dried thyme

1 bay leaf

For the Mashed Potatoes:

2 pounds Yukon Gold potatoes, peeled and cubed

1/2 cup whole milk

1/4 cup unsalted butter

Salt and pepper to taste

Tools

Crockpot or slow cooker

Large skillet (if browning the meat)

Potato masher or ricer

How to Make Crockpot Short Ribs with Mashed Potatoes:

Prep the Short Ribs: Season the short ribs with salt and pepper. If you have time, brown them in a skillet with olive oil over medium-high heat. Set aside.

Build the Base: In the same skillet, sauté the onion and garlic until softened. Stir in the tomato paste, then deglaze the pan with red wine or broth.

Assemble the Crockpot: Add the short ribs, sautéed onion mixture, remaining broth, thyme, and bay leaf to the crockpot. Cover and cook on low for 8-9 hours or high for 4-5 hours.

Make the Mashed Potatoes: About 30 minutes before serving, boil the potatoes until fork-tender. Drain and mash with milk, butter, salt, and pepper.

Serve: Plate the mashed potatoes and top with tender short ribs and some of the rich sauce from the crockpot. Garnish with chopped parsley, if desired.

Tips for Making the Best Crockpot Short Ribs with Mashed Potatoes:

Don’t rush the cook time: Low and slow is key to achieving fall-off-the-bone tenderness.

Customize the sauce: Add a splash of balsamic vinegar or a pinch of brown sugar for a subtle sweetness.

Use the right potatoes: Yukon Gold potatoes create the creamiest mash, but Russets work in a pinch.

Thicken the sauce: For a thicker gravy, whisk a slurry of cornstarch and water into the sauce during the last 30 minutes of cooking.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This recipe saved my busy weeknight! My kids absolutely loved it.”

⭐️⭐️⭐️⭐️ “So flavorful, but next time I’ll skip the wine as it’s not my taste.”

⭐️⭐️⭐️⭐️⭐️ “Perfect comfort food. The mashed potatoes were heavenly.”

⭐️⭐️⭐️⭐️ “Delicious, but I wish the sauce was a bit thicker.”

⭐️⭐️⭐️⭐️⭐️ “Great recipe for entertaining. Everyone raved about it!”

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