Braised Short Rib – Buttery Mash and baked Courgettes/Zucchini

As we head into the colder months, this easy Short rib slow cooker recipe will sooth every gripe a long week has thrown at you!

Super flavourful Beef Short rib, creamy mashed Potato, and charred Courgettes along with a rich punchy jus, make this one for the rotation.

Want more beef recipe’s? we got you! https://icanucancook.com/indexes/recipe-index/beef/

Braised Beef Short Ribs with Mashed potatoes and Courgettes

Slow cooked, succulent, fall off the bone beef ribs with minimum effort.
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Course Main Course
Cuisine British, english
Servings 4

Ingredients
  

  • 4 Meaty on the bone Beef Short Ribs
  • 6 Carrots chopped
  • 1 Onion diced
  • 4 Cloves of Garlic crushed
  • 1 Stick of Celery diced
  • 1 tbsp Tomato Puree
  • 500 ml Rich Beef Stock
  • 400 ml Red Wine Optional
  • 2 tbsn Redcurrant Jelly
  • 2 Bay Leaves
  • Salt
  • Pepper
  • Fresh Rosemary
  • Fresh Thyme
  • 6 Potatoes Large
  • 4 Courgettes/Zucchini sliced

Instructions
 

  • Remove any silver-skin from your ribs, pat dry and season your ribs with plenty of salt, and black pepper.
    Add oil to a hot pan or skillet and sear your ribs on all sides but the bone side, your looking for a dark golden crust here.
    Remove from pan and set aside.
  • In the same pan and oil, fry off your onion, carrot and celery, after 5 mins add your garlic, cook for 30-40 seconds and add purée, mix and cook off for 2 mins. Add wine, stock, bay leaves and herbs, season well.
  • Add everything to slow cooker, place the ribs in the liquid and cook for 3-4 hours on high or 6-7 on low, then bone should slide out of the tender meat when done.
  • 30 minutes before your cook time is up, peel and boil in salted water, 6 large potatoes. Around 12-15 minutes until you can push a fork easily into the potatoes.
    Strain the potatoes and let steam dry for a few minutes.
  • Wash and slice your courgettes, I slice mine length ways into 6.
    Add to an oven dish, coat in olive oil and add salt, pepper, garlic salt, and your favourite seasoning powder.
    Place in a pre heated oven for 20 minutes at 180c/350f, turning half way.
  • Using a ricer or a masher, mash the boiled potato until smooth, add 3 knobs of melted butter, salt, garlic salt and finely chopped parsley, mix together thoroughly.
    For supper creamy mash, also add a splash of milk or a drop of cream and mix.
  • Remove the ribs gently and set aside, using a slotted spoon remove the carrots also and set aside.
    Pour the rest of the liquid into a pan and reduce until the sauce coats the back of a spoon. add a knob of butter and stir well.
  • To serve carefully add your mash, try to leave a well in the centre.
    Spoon in some of your carrots, add your beef rib on top. Place your courgettes to the side and pour over some of your sauce/jus.
    Garnish with chopped chives.
    You shouldn't need a lot of the sauce as its very very rich, but you can always fill a gravy boat and add to the table for those who want more.
Keyword Beef Taco, braised, Mashed potato, Short rib