Prep these slow cooker short ribs the night before, then let them cook low and slow the next day. Pair them with creamy garlic mashed potatoes made in the Instant Pot for a hearty, home-cooked meal for those nights when you need a quick meal.

Slow Cooker Short Ribs

Ingredients

• ~ 3 lbs short ribs
• 4 carrots, diced
• 2 bay leaves
• 1 tsp ground thyme
• 2 c red wine
• Salt & pepper
• 1 can tomato paste
• 2 c water
• 2 tbsp Better than Bouillon – beef base
• 1 yellow onion, diced
• 4 garlic cloves minced
• Olive oil

Directions

Heat olive oil in a large skillet and brown ribs. While the ribs are browning, combine water, bouillon, carrots, bay leaves, and thyme in the slow cooker. Remove ribs from the skillet and place them in the slow cooker.

In the skillet, cook the onion until tender. Add tomato paste and garlic. Stir until combined. Add wine and reduce the liquid by about half of the volume.

Pour the wine mixture over the ribs. Cook on low for 6 – 8 hours. If prepping for the next day’s dinner, put it in the refrigerator and start cooking the next day. Serve with Garlic Mashed Potatoes. 

Instant Pot Garlic Mashed Potatoes

Ingredients

• ~ 2.5 lbs russet potatoes, peeled and cut in ¼” – ½” slices
• 1 cup water
• 2 garlic cloves, minced
• 4 Tbsp butter
• 1 c sour cream
• 1 Tbsp dried Parsley
• Salt & Pepper

Directions

Place sliced potatoes and water in the Instant Pot. Cook for 7 minutes on high pressure. Let the potatoes naturally release pressure for about 8 - 10 minutes. Drain water.

While potatoes are cooking, melt butter in a small dish. Add minced garlic and parsley.

Combine cooked potatoes, butter mixture, sour cream, and salt & pepper.

Leftovers reheat well and can be frozen for a future meal.