Get the recipe for Slow-Cooker Short Ribs With Rosemary Potatoes.

Emily Nabors Hall
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Credit: Greg DuPree

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4 servings


Ingredient Checklist


Instructions Checklist
  • Stir together broth, tomato paste, parsley stems, 1 teaspoon salt, and pepper in a 6-quart slow cooker. Add short ribs, onions, carrots, and 2 cloves garlic; nest ribs into vegetables. Cover and cook on high until meat is very tender, 5 to 6 hours. Reduce to warm and remove lid.

  • Meanwhile, place potatoes, rosemary, remaining 2 cloves garlic, and 2 tablespoons salt in a stockpot; add water to cover. Bring to a boil over high. Reduce heat to medium-low and simmer until potatoes are very tender, about 15 minutes. Remove from heat. Remove rosemary and garlic, then drain.

  • Reserving cooking liquid, remove short ribs and vegetables from slow cooker. Skim fat from liquid, then transfer to a blender; add remaining ¼ teaspoon salt. With center piece of blender lid removed, secure lid on blender. Place a clean dish towel over lid opening. Puree on medium-high until smooth.

  • Serve potatoes and short ribs with vegetables and sauce. Garnish with parsley leaves and pepper.

Nutrition Facts

373 calories; cholesterol 54mg; protein 23g; carbohydrates 45g; sodium 1261mg. Full Nutrition