Slow Cooker Beef Short Ribs with Red Wine and Mushrooms
Tender, fall-off-the-bone beef short ribs braised in a rich sauce of caramelized onions, mushrooms, and aromatic herbs. The slow cooker does all the work, transforming tough cuts into succulent meat with deep, savory flavors. Perfect for Sunday dinners or special occasions when you want an impressive meal without the fuss. The searing step adds crucial depth to the final dish, while the long, low cooking ensures maximum tenderness.
Ingredients
- 4 large beef short ribs, bone-in
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium onion, minced
- 5 cloves garlic, minced
- 3 large carrots, sliced into 1/2 inch pieces
- 8 ounces mushrooms, sliced thin
- 2 tablespoons brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 3 large bay leaves
- 2 sprigs fresh thyme
Instructions
- 1
Remove short ribs from refrigerator and let come to room temperature for 30 minutes
- 2
Heat avocado oil in large cast iron skillet over medium heat until smoking
- 3
Sear short ribs fat side down for 2-3 minutes until golden brown, leaving space between pieces
- 4
Flip with tongs and sear other side until golden brown
- 5
Remove short ribs and place in slow cooker
- 6
Cook minced onion in same skillet for 3 minutes until translucent
- 7
Add minced garlic and sliced mushrooms, cook until mushrooms are golden brown, 3-5 minutes
- 8
Add brown sugar, tomato paste, Worcestershire sauce and beef broth to skillet
- 9
Scrape bottom of skillet with wooden spoon to release browned bits
- 10
Stir mixture until combined and pour over short ribs in slow cooker
- 11
Top with thyme sprigs and bay leaves
- 12
Cover and cook on low for 8-10 hours or high for 4-6 hours
- 13
Remove bay leaves and thyme when meat is tender
- 14
Serve with mashed potatoes or vegetables with extra drippings
Tips
Searing the ribs before slow cooking creates a flavorful crust and richer sauce base
Don't skip scraping the pan drippings - those browned bits add incredible depth to the braising liquid
Let ribs rest for 10 minutes after cooking to allow juices to redistribute for maximum tenderness
Good to Know
Refrigerate for up to 4 days in airtight container with cooking liquid
Can be made 1-2 days ahead, reheat gently on stovetop with additional broth if needed
Best served immediately while hot, over mashed potatoes, rice, or with crusty bread
Common Mistakes
Don't overcrowd ribs when searing to avoid steaming instead of browning
Remove bay leaves before serving to avoid bitter taste if accidentally bitten
Substitutions
FAQ
Can I make this without searing the ribs first?
While you can skip searing, it significantly reduces flavor depth. The browning creates fond that enhances the braising liquid and final sauce richness.
What if my short ribs aren't tender after the cooking time?
Continue cooking in 30-minute intervals until fork-tender. Older or larger ribs may need extra time, especially on high heat setting.
Can I freeze these short ribs?
Yes, cool completely and freeze with cooking liquid for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.