Crockpot Beef Short Ribs with Mushrooms is the ultimate comfort food, rich, tender, and full of deep savory flavor. The slow cooker works its magic on thick-cut beef short ribs, transforming them into melt-in-your-mouth perfection while infusing them with the earthy richness of mushrooms, aromatic herbs, garlic, and a velvety broth. This hearty dish is perfect for cold evenings or special dinners and pairs beautifully with mashed potatoes, creamy polenta, or crusty bread. Set it and forget it, then enjoy a meal that tastes like you spent all day in the kitchen.
Ingredients
- 3 to 4 lbs bone-in beef short ribs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 cups fresh mushrooms (button or cremini), sliced
- 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
Preparation
Step 1: Season the beef short ribs generously with salt and pepper.
Step 2: In a large skillet over medium-high heat, heat the olive oil and sear the short ribs on all sides until browned (about 2–3 minutes per side). Transfer to the crockpot.
Step 3: In the same skillet, add the sliced onions and garlic. Sauté for 2–3 minutes, then transfer to the crockpot.
Step 4: Add the sliced mushrooms over the ribs.
Step 5: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce (if using), thyme, rosemary, and bay leaves. Pour over the ribs and vegetables.
Step 6: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until ribs are fall-apart tender.
Step 7: Once done, remove ribs and mushrooms to a platter. Discard bay leaves.
Step 8: To thicken the sauce, pour liquid into a saucepan. Bring to a simmer and whisk in the cornstarch slurry. Stir until thickened (2–3 minutes). Serve over ribs.
Variation
- Add diced carrots or celery for extra vegetables.
- Use red wine in place of half the broth for more depth.
- Make it spicy with a pinch of crushed red pepper.
- Substitute boneless short ribs if preferred.
Cooking Note
Searing the ribs before slow cooking adds deep flavor and caramelization. Always deglaze the pan and include those flavorful bits in your sauce. Cooking on low yields the most tender texture.
Serving Suggestions
- Spoon over creamy mashed potatoes or buttered noodles.
- Serve with roasted root vegetables.
- Pair with a glass of bold red wine like Cabernet Sauvignon.
- Garnish with fresh parsley or chives.
Tips
- Always remove excess fat from ribs before cooking.
- Use fresh herbs if you have them for more aroma.
- Leftovers reheat well and taste even better the next day.
- Strain sauce before thickening for a smoother texture.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 8 hours (LOW) or 5 hours (HIGH)
Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
Calories: 520
Protein: 38g
Sodium: 850mg
FAQs
Can I use boneless beef short ribs?
- Yes. They cook faster and are easier to serve but may have less flavor than bone-in.
Can I skip searing the ribs?
- Technically yes, but searing adds depth and flavor that slow cooking alone cannot replicate.
Do I need to use mushrooms?
- Mushrooms add umami and earthy flavor, but you can omit them or replace with carrots or parsnips.
How do I store leftovers?
- Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Can I cook this overnight?
- Yes, just set your crockpot to LOW and start before bedtime. Reheat the next day.
Conclusion
Crockpot Beef Short Ribs with Mushrooms is the kind of recipe that feels like a warm hug in a bowl, tender, rich, and absolutely satisfying. With minimal prep and a few simple ingredients, you can create a dish that’s restaurant-worthy with the comfort of home cooking. Perfect for both weeknights and special occasions, this hearty meal is sure to become a go-to favorite for anyone craving bold flavors and melt-in-your-mouth beef.