Featured Recipe
Slow-Cooked Beef Ribs and Creamy Potato Smash
By Kate
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A hearty meal with beef ribs slow-cooked in a savory sauce and creamy smashed Yukon Gold potatoes with sour cream and scallions. Ribs browned in olive oil, simmered with onions, garlic, balsamic vinegar, brown sugar, red wine, and herbs. Potatoes boiled with whole garlic cloves, smashed with butter, sour cream, plus scallions. Garnished with crispy fried shallots. Slow cooker method for tender meat and rich flavors.
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Prep:
Cook:
Total:
Serves:
4 servings
dinner
slow cooking
beef dish
potatoes
Introduction
Ribs slow cooking in richly flavored sauce. Wine and balsamic cut acidity, sugar deepens sweetness. Garlic and onions soften and add layers. Potatoes boiled with whole garlic cloves, smashed creamy with sour cream, hints of sharpness. Scallions fresh and crisp. Crispy shallots add crunch and bursts of umami. Slow cooking means meat falls right off bones. Comfort food turned slow. Mixing textures and tastes — fatty rib, soft potatoes, sharp scallions. Wine and broth thicken sauce in cooker. Long days wait but all worth it.
Ingredients
Beef Ribs
- 1.4 kg beef ribs, cut between bones (about 6 ribs)
- 12 ml olive oil
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 20 ml aged balsamic vinegar
- 20 ml dark brown sugar
- 20 ml all-purpose flour
- 200 ml dry red wine
- 200 ml beef broth
- 3 sprigs fresh thyme
- 900 g Yukon Gold potatoes, peeled and cubed
- 5 garlic cloves, whole and peeled
- 90 g butter
- 100 ml sour cream
- 3 scallions, thinly sliced, plus extra for garnish
- store-bought crispy fried shallots for topping
Potatoes
About the ingredients
Reduced beef to 1.4 kg, olive oil slightly less for less grease. Used dark brown sugar for deeper molasses flavor, replaced flour quantity to keep some thickening but less. Vinegar amount trimmed for balance. Wine switched to dry red to lighten sweetness. Broth replaced beef with chicken for lighter base. Potatoes smaller quantity, butter and sour cream adjusted to maintain creaminess with less fat. Scallions cut by one fewer stalk. Swapped fried onions with fried shallots for a thinner, sharper crunch. Whole garlic cloves keep mellow garlicky touch in potatoes and sauce. Fresh thyme sprigs fragrant but small quantity keeps subtle.
Method
Beef Ribs
- Salt and black pepper the ribs well.
- Heat half olive oil in a big skillet over high heat. Brown ribs in two batches, 3-4 minutes each side. Transfer ribs to slow cooker.
- Lower heat to medium low. Add onions and minced garlic to skillet. Cook about 10 minutes until soft and caramelizing, add oil if pan dries out.
- Pour in balsamic vinegar, stir in brown sugar. Scatter flour over mixture. Cook 1 minute while stirring.
- Deglaze pan with red wine, bring to boil while scraping up browned bits. Pour contents into slow cooker.
- Add beef broth and thyme sprigs to cooker. Cover.
- Set cooker on high for 5 hours 45 minutes or on low for 7 hours, until meat falls apart easily with a fork.
- Remove thyme stems. Skim fat off sauce. Season to taste with salt and pepper.
- Start about 45 minutes before ribs done. In large pot, cover potatoes and garlic with cold salted water.
- Bring to boil, reduce to simmer. Cook until potatoes are fork tender, about 25 minutes.
- Drain well, return to pot off heat.
- Smash with potato masher adding butter and sour cream until creamy but a bit chunky remains.
- Fold in sliced scallions. Season with salt and pepper.
- Spoon mashed potatoes onto plates.
- Ladle ribs and sauce alongside or over potatoes.
- Top with extra scallions and fried shallots.
Potatoes
To Serve
Technique Tips
Browning ribs in batches helps nice crust without overcrowding pan. Slow cook set at high for nearly six hours speeds tenderness without sacrificing moisture. Adding garlic and onions first softening develops base flavors, then vinegar and sugar balance sweetness and acidity before flour thickens. Wine deglazes pan to capture all browned bits. Remove herb stems after cooking to avoid bitterness. Start potatoes near end to time them perfect with ribs. Boiling with whole cloves garlic adds subtle allium aroma. Drain quickly, mash with butter and sour cream while warm for best blend. Fold in scallions at end so they stay fresh green notes. Skim fat from sauce for lighter finish but keep richness. Serve with sprinkle of scallions and fried shallots for contrast in texture and bite.
Chef's Notes
- 💡 Browning ribs in batches matters. Too much meat at once won't brown right. High heat gives that crust. Want flavor? Do it. Don't rush. This step builds depth. Get the skillet hot. Use the right size. Let crust form. Then turn. Repeat for second batch.
- 💡 Cooking onions and garlic first? Essential. Low heat for ten minutes. They'll caramelize. Adds sweetness. Don't forget to adjust heat. If it gets dry add oil. Even browning is key. Scrape any bits off the bottom. That's flavor too. After this, add vinegar and sugar.
- 💡 Starting potatoes later is smart. Get them going about 45 minutes before ribs finish. Cover them with cold salted water. Bring to boil. Lower to simmer. Cook 25 minutes or until fork tender. Then drain quickly. Mash while still warm. Butter and sour cream make it lush.
- 💡 Skimming fat from sauce helps flavor pop. Too much grease hides taste. Do it after cooking. Remove thyme stems for a cleaner finish. Don't leave them in. Keep the richness but lighter. Toss fresh scallions on top. They add freshness and crunch. That contrast matters.
- 💡 Fried shallots finish it off. They add unexpected crunch. Use store-bought for ease. Makes a difference. You could fry your own but this saves time. Keep garnishes simple. Yet they elevate the dish greatly. Just sprinkle on top before serving.
Kitchen Wisdom
How do I reheat the beef ribs?
Best to do it slowly. Microwave is fine but can dry them. Oven works better. Cover with foil. Low heat. Keeping rib sauce helps. Moisture is key.
What if my potatoes are too creamy?
Could happen. Add more potatoes to balance. Or some sour cream. Use a potato masher. Incorporate just a bit. Lighten it up.
Can I use other cuts of beef?
Yes, but cooking times change. Shorter for lean cuts, longer for tough ones. Ribs melt in your mouth. That's the goal. Try roasts too, low and slow.
What’s the best way to store leftovers?
Airtight containers work. Fridge for three days max. Freeze if longer storage needed. Just thaw overnight in fridge. Reheat gently to keep flavors.
