Slow Cooker Beef Ribs with Sour Cream Mashed Potatoes
These beer-braised ribs are just sublime. Indulge in this dish cooked low and slow, absorbing the aromas of garlic, balsamic vinegar, brown sugar and red wine. Serve them with sour cream mashed potatoes (mettre hyperlien) for a plentiful and flavour-packed meal.
Ingredients
- 4.4 lb (2 kg) beef ribs, cut between each bone (about 6 bones)
- 1 tbsp (15 ml) olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, chopped
- 2 tbsp (30 ml) balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp unbleached all-purpose flour
- 1 cup (250 ml) red wine
- 1 cup (250 ml) chicken or beef broth
- 3 thyme branches
- 6 cups (1 kg) Yukon Gold potatoes, peeled and cubed
- 6 garlic cloves, peeled
- 1/2 cup (115 g) butter
- 1/2 cup (125 ml) sour cream
- 4 green onions, thinly sliced, plus more for serving
- Store-bought fried onions, to taste (see note)
Instructions
- On a work surface, season the ribs with salt and pepper.
- In a large skillet over high heat, brown half of the meat at a time in the oil. Place in a slow cooker (see note).
- In the same skillet over medium-low heat, brown the onions and garlic for 10 minutes. Add more oil as needed. Add the vinegar and brown sugar. Mix well. Sprinkle with the flour and continue to cook for 1 minute while stirring. Add the wine. Bring to a boil while stirring. Pour into the slow cooker. Add the broth and thyme.
- Cover and cook on High for 6 hours or on Low for 8 hours just until the meat is fork-tender. Remove and compost the thyme. Remove any excess fat from the sauce. Adjust the seasoning.
These beer-braised ribs are just sublime. Indulge in this dish cooked low and slow, absorbing the aromas of garlic, balsamic vinegar, brown sugar and red wine. Serve them with sour cream mashed potatoes (mettre hyperlien) for a plentiful and flavour-packed meal.