Weeknight Beef Shorts Ribs & Mushrooms

October 17, 2018 • 0 comments

Weeknight Beef Shorts Ribs & Mushrooms
Let the slow cooker do the work, and you'll be rewarded with a rich and velvety beef short rib dinner!


  • (1.5-3 lbs) Beef Short Ribs
  • (1 teaspoon each) Salt and Pepper
  • (1 Tablespoon) Olive Oil
  • (1 cup) Beef Broth
  • (4 medium) Carrots, sliced thick
  • (8 ounces) Mushrooms, Oyster or any variety
  • (1 small) Onion, sliced
  • (1 Tablespoon) Thyme, fresh or dried
  • (2 whole) Bay leaf
  • (1 Tablespoon) Tomato paste
  • (1 cup) Red wine


I love short ribs, its a warm and velvety dish. To prepare takes 10 mins in the morning, and slow cooks for 8 hours, while we go about ranch jobs, or off for a day of fun on the slopes! It's great on its own, or over polenta, pasta, or riced cauliflower. Enjoy!

    • Set your slow cooker to saute, or heat a pan if you don't have a saute function, add olive oil to pan and brown short ribs in batches on all sides. Careful not to crowd the pan. 
    • Transfer short ribs to slow cooker, turn to normal or low and set for 6-8 hours.
    • Add all ingredients to slow cooker, and stir. When adding mushrooms, depending on the size of mushrooms you could slice or leave whole, I tend to give a rustic chop as I like to see the whole caps in the dish, if you're hiding them from your kids, chop well! 
    • Cover with the lid and go have some fun! 
    • Once you've cooked the short ribs for 6-8 hours, remove bay leaves, and take two forks and shred the meat off the bones, remove bones and serve.

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