Oh man, I love these beef short ribs! So tasty served on a big pile of creamy mashed potato and smothered in gravy. One of the things I love about short ribs is the sheer amount of meat you get on them. These ones from the supermarket are pretty meaty (easily enough for the kids to share one), although if I go to the butchers, they’re sometimes huuuuggge! Last time they were so big, one short rib fed all four of us! Of course I saved the leftovers and we had a giant burrito feast the next day. FYI – this post contains a couple of affiliate links to products I use. If you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps me to keep Kitchen Sanctuary running x Bring everything to the boil (transfer to your slow cooker at this point if you were doing this part in a pan) and cook on low for 6-8 hours. After that time the meat should be starting to fall apart. Ladle most of the liquid into a pan Bring the liquid to the boil, then turn down the heat to a simmer. Stir in a little cornstarch slurry to thicken, then turn off the heat. Serve the short ribs on top of creamy mashed potato with green veg and a good drizzle of that gravy. Let’s talk mashed potato. One of my childhood dream-foods - I’ve always loved mashed potato. It’s got to be proper mash though. By that I mean laced with lots of butter, a good drizzle of thick cream and some freshly ground salt and pepper. Done like that, I just want to sit on the sofa and eat it straight from the pan. An absolute must for me is a potato ricer. Have you tried one? I have a thing against traditional mashers – they just don’t work for me. I always end up with lumpy mash. Potato ricers may just be one of my favourite kitchen inventions. I use this OXO good grips one. No peeling needed, no need to work up a sweat, endlessly bashing those potatoes.For emergency mash (I’m not the only person to have ever used the words ’emergency mash’ am I?) you can even shove a whole potato in the microwave to cook and then put it through the ricer. Any leftover mash and veg is fantastic fried up into bubble and squeak patties. The mash for this meal is served with a deliciously meaty red-wine gravy - meaning it’s pretty unlikely you’ll have any leftovers anyway. Let’s just have a close-up look at that meat again……. (Either slow-cooker or cooked slowly in the oven or on the hob/stove-top) Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published in May 2015. Updated in December 2018 and again in June 2022 with new photos, video and tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
🔪 Equipment
Slow Cooker. We love our crockpot!A frying pan or skillet, if you cant cook directly on the hob with your slow cooker insert.A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.Chopping BoardGarlic PressMeasuring JugWooden or Silicon Coated Spoons.A potato ricer. An absolute must for the perfect mashed potato.
