Slow Cooker Hard Cider Braised Short Ribs with Brown Butter Mashed Potatoes.

Instructions

1. yukon Gold Potatoes
2. Creme Fraiche (about 2 tbsp) -you can sub sour cream
3. garlic cloves (I used 3)
4. salt
5. heavy cream (I used about 3 tbsp)
6. shredded cheddar cheese (I used mild)
7. 1 stick of butter (preferably European style)
8. sage leaves for pan frying
9. rosemary sprigs for pan frying
10. Salt your short ribs one by one making sure that all sides are salted. Heat a large heavy bottom skillet over medium-high heat. Add the ribs to the skillet. Sear the ribs on all sides for about 3 minute per side or until browned. Remove the ribs from the skillet.
11. Place your slow cooker on the high heat setting and arrange the onions on the bottom of your crockpot. Add the short ribs, garlic, mushrooms, apple cider, sage, thyme and some of the sliced apples. Cover and cook on high for 5-6 hours. During the halfway mark, stir in the brown sugar, salt, and oregano. During the last 30 minutes of cooking, add the rest of the apple slices.
12. Once the short ribs are done cooking and easily fall apart, keep them in the slow cooker on low heat or the warm setting until ready to eat.
13. For the potatoes; In a large pot, salt the water and when it starts boiling, add the potatoes and garlic and cook until the potatoes are done, about 20 to 30 minutes.
14. When they’re done cooking, drain the potatoes, return them to the pot and mash over low heat. Adding the creme fraiche, heavy cream and cheese.
15. In a skillet or small sauce pot, melt the butter over medium heat until just browned. Whisk the butter when it starts to froth and get all the brown bits. Add the sage laves and rosemary sprigs and let them cook 30-45 seconds. Remove the rosemary and sage from the pan (use the sage to serve) and pour the butter into the mashed potatoes. Taste and season with S + P
16. Enjoy!