Fall-apart Slow Cooked Short Ribs Over Ultra Creamy Mashed P

• całkowity czas: 7 hours

Składniki

3 lb boneless beef short ribs

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 cup beef broth

1 tbsp Worcestershire sauce

2 lb russet potatoes, peeled and cubed

4 tbsp unsalted butter

½ cup heavy cream

½ tsp salt (for potatoes)

Wskazówki

Season ribs with salt, pepper and garlic powder.

Sear in olive oil over medium-high heat until deeply browned.

Transfer to slow cooker and add beef broth and Worcestershire sauce.

Cook on low 6–8 hours until fork tender.

Boil potatoes in salted water until very soft.

Drain completely and mash until smooth.

Mix in butter and warm heavy cream until creamy and fluffy.

Serve ribs over mashed potatoes and spoon hot jus generously on top.

Pure melt-in-your-mouth comfort in every bite 🤍