Slow Cooker Braised Short Ribs With Apples & Potatoes


  • 1 cup Mott’s® No Sugar Added Applesauce Apple
  • 3 lbs. beef short ribs, boneless
  • 2 tbsp kosher salt
  • 2 tbsp unsalted butter
  • 2 stalks celery, ½-inch dice
  • 1 medium onion, 1-inch dice
  • 1 medium carrot, ½-inch slices
  • 2 garlic cloves, smashed
  • 4 oz. tomato paste
  • 2 bay leaves
  • 4 cups low-sodium chicken broth
  • 6-8 small Yukon Gold potatoes, quartered
Mott's No Sugar Added Applesauce Apple

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  • Heat skillet over medium-high heat until hot.
  • Rub salt over short ribs. Sear meat until browned on all sides. Remove meat from stovetop and set aside.
  • Reduce heat to medium and melt butter in skillet. Sauté applesauce, celery, onion, carrot, and garlic until softened.
  • Add tomato paste and cook, stirring constantly, 2-3 minutes.
  • Add seared short ribs, sautéed vegetables, bay leaves, and broth to slow cooker.
  • Cook on low for 6 hours. Add potatoes during last hour of cooking. Serve.