Crockpot Apple Cider Short Ribs with Mashed Sweet Potatoes

A slow cooker sits behind a plate featuring a braised short rib, mashed orange vegetables, and roasted Brussels sprouts.

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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!

Prep Time40

Cook Time4

Total Time4 40

Course: Dinner

Cuisine: American

Keyword: crockpot short ribs

Servings: servings

Calories: 624kcal

Author: Ansley Beutler

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

To serve

Crispy honey roasted Brussels sprouts

Get Recipe Ingredients

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.

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