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Slow Cooker Balsamic BBQ Short Ribs with Cheddar Mash

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Tender, fall-off-the-bone beef short ribs are slow-cooked in a tangy-sweet balsamic BBQ sauce and served over ultra-creamy cheddar mashed potatoes. This comforting, hands-off recipe is perfect for family dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 cup balsamic vinegar
  • 1 cup barbecue sauce (gluten-free if needed)
  • 1/4 cup beef broth
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream (or whole milk)
  • 1 cup sharp cheddar cheese, shredded
  • Salt and pepper to taste
  • Chives or parsley, chopped (optional, for garnish)

Instructions

  1. Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Work in batches if needed.
  3. Add sliced onions and minced garlic to the bottom of the slow cooker. Place the seared short ribs on top in a single layer if possible.
  4. In a medium bowl, whisk together balsamic vinegar, barbecue sauce, beef broth, brown sugar, smoked paprika, and red pepper flakes (if using). Pour the mixture evenly over the short ribs.
  5. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the ribs are very tender and pull away from the bone easily.
  6. About 30 minutes before serving, place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain well.
  7. In the warm pot, melt butter with cream. Remove from heat and stir in shredded cheddar until melted and smooth. Add drained potatoes back in and mash until smooth and creamy. Season with salt and pepper to taste.
  8. If a thicker sauce is desired, remove ribs and tent with foil. Pour sauce into a saucepan and simmer over medium heat until reduced and glossy, about 10 minutes. Return ribs to slow cooker or serve with thickened sauce.
  9. To serve, spoon cheddar mash onto plates, top with short ribs, ladle over balsamic BBQ sauce, and garnish with chopped herbs if desired. Serve hot.

Notes

For best flavor, sear the ribs before slow cooking. Check ribs after 6 hours if your slow cooker runs hot. Double the BBQ-balsamic sauce for extra. Add carrots or parsnips in the last 2 hours for a veggie boost. Use gluten-free BBQ sauce if needed. For a lighter mash, use whole milk instead of cream. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker, short ribs, balsamic, BBQ, cheddar mash, comfort food, beef, crockpot, family dinner, easy recipe

Find it online: https://blairrecipes.com/slow-cooker-balsamic-bbq-short-ribs-recipe-with-cheddar-mash/