Crockpot Apple Cider Short Ribs with Mashed Sweet Potatoes
These crockpot apple cider short ribs taste like fall in one bowl. Bone-in short ribs get a hard sear, then braise low and slow on a bed of apples and onion in an apple cider marinade until the meat falls off the bone. Spoon them over garlicky mashed sweet potatoes, add a side of roasted brussels sprouts, and you have a hands-off dinner built for holidays and special occasions.
Ingredients & Notes
- Bone-in short ribs - You’ll need about 3 – 4 lb, which is usually 6 ribs. The bone is what keeps them from drying out over a long braise, so don’t trade them for boneless.
- Apple cider - Use the juice, not the vinegar. This is the one ingredient I wouldn’t swap. It flavors and sweetens the meat itself, not just the sauce.
- Honeycrisp apples - Leave them unpeeled and slice them. They go on the bottom with the onion and garlic so the ribs have something to sit on.
- Dijon, tomato paste, and Worcestershire - These pull the sauce back toward savory so the cider doesn’t take over.
- Coconut sugar. - Brown sugar works too.
- Sweet potatoes - The sweet potatoes are roasted first, then whipped.
How to Make Crockpot Short Ribs
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Recipe
Crockpot Apple Cider Short Ribs with Mashed Sweet Potatoes
Crockpot short ribs that taste like fall! Short ribs cook low and slow all day in an apple cider marinade. Paired with mashed sweet potatoes and roasted brussel sprouts for a meal suited for a special occasion!
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Servings: 6 servings
Calories: 624kcal
Ingredients
For the short ribs
- 3 lbs bone-in short ribs - about 6
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1 white onion - sliced
- 2 apples - unpeeled and sliced
- 4 cloves garlic - minced
- 6 sprigs fresh thyme
- 1 cup apple cider - not apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coconut sugar - or brown sugar
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the mashed sweet potatoes
- 5 large sweet potatoes - halved lengthwise
- Avocado oil spray
- 1 tablespoon sea salt
- ½ teaspoon black pepper
- 1 cup coconut milk - or heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Rub the 1 tablespoon sea salt all over the short ribs. Heat the olive oil in a large skillet over medium-high heat. Sear the ribs on all four sides, 2–3 minutes per side, until deeply browned.3 lbs bone-in short ribs, 1 Tbsp sea salt, 1 Tbsp olive oil
- Add the onion, apples, and garlic to the bottom of the crockpot. Nestle the short ribs into the apples, bone side up, and tuck the thyme sprigs in around them.1 white onion, 2 apples, 4 cloves garlic, 6 sprigs fresh thyme
- In a bowl, whisk together the apple cider, tomato paste, dijon, Worcestershire, coconut sugar, paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Pour it over the short ribs.1 cup apple cider, 1 Tbsp tomato paste, 1 Tbsp dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp coconut sugar, 1 tsp paprika, ½ tsp sea salt, ¼ tsp black pepper
- Cover and cook on LOW for 8 – 10 hours or HIGH for 4 – 5 hours, until the beef is falling off the bone.
- About 1 hour before serving, preheat the oven to 400°F. Spray both sides of the sweet potato halves with avocado oil and season with the 1 tablespoon sea salt and ½ teaspoon black pepper. Place them cut side down on a baking sheet and roast for 30–40 minutes, until the cut sides caramelize. Let them rest for a few minutes.5 large sweet potatoes, Avocado oil spray, 1 Tbsp sea salt, ½ tsp black pepper
- While the sweet potatoes roast, prepare the Brussels sprouts and get them in the oven.Crispy honey roasted Brussels sprouts
- Peel off the skins; they should slide right off. Add the flesh to a stand mixer and mix on medium until no big lumps remain. Add the coconut milk, garlic powder, and ½ teaspoon black pepper, then mix on medium until creamy.1 cup coconut milk, 1 tsp garlic powder, ½ tsp black pepper
- Lift the short ribs out of the crockpot and discard the cooking liquid. Spoon the mashed sweet potatoes into bowls, top each with a short rib, and serve with the Brussels sprouts.
Nutrition
Calories: 624kcal | Carbohydrates: 58g | Protein: 36g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 2855mg | Potassium: 1494mg | Fiber: 8g | Sugar: 20g | Vitamin A: 26915IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 7mg
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