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Irresistible Crockpot Braised Short Ribs

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Fork-tender beef short ribs braised in a rich mushroom and onion sauce, all made effortlessly in the slow cooker. A quick sear builds a deep, savory crust before the crockpot takes over, producing fall-off-the-bone meat and a luscious sauce perfect for spooning over creamy mashed potatoes.
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Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb beef short ribs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large sweet onion thinly sliced
  • 8 oz baby bella mushrooms sliced
  • 2 tbsp tomato paste
  • 2 tsp minced garlic
  • 3 cups beef broth

Equipment

  • Large skillet
  • Crockpot/Slow cooker
  • Paper towels
  • Tongs

Method
 

  1. Use paper towels to thoroughly dry the short ribs on all sides. Season every surface generously with kosher salt and black pepper to develop a richly flavored crust during searing.
  2. Warm the olive oil in a large skillet set over medium-high heat. Arrange the seasoned ribs in the hot oil with the bone side facing up and sear each side for 1 to 2 minutes until a deep brown crust forms. The meat will still be raw inside. Move the seared ribs into a large crockpot.
  3. Add the sliced onions, mushrooms, and tomato paste to the same skillet you used for the ribs. Stir everything together so the vegetables are well coated in the paste, then cook over medium heat for 3 to 5 minutes until the onions become soft. Add the minced garlic and continue cooking for another minute until aromatic.
  4. Raise the heat to high and pour the beef broth into the skillet. Stir vigorously and scrape the bottom of the pan to release all the browned bits left behind from the searing. Bring the liquid to a rolling boil, then lower the heat to medium and let it simmer for 5 minutes, stirring now and then to meld the flavors.
  5. Pour the hot vegetable and broth mixture over the seared short ribs sitting in the crockpot. Cover with the lid and set to cook on low for 7 to 8 hours, or switch to high for 3 to 5 hours, until the meat is tender enough to pull away from the bone with ease.
  6. Once the ribs are fully cooked, carefully lift them out of the crockpot. Serve immediately while hot, spooning the mushroom and onion sauce generously over each portion. These pair beautifully with mashed potatoes to soak up the sauce. For a finishing touch, sprinkle fresh parsley over the top if you like.

Notes

Don't skip the searing step — those caramelized, browned surfaces are the foundation of the sauce's deep, savory flavor. When deglazing, scrape the pan thoroughly so every stuck-on bit dissolves into the broth. If the sauce looks too thin after the cook time, remove the ribs and simmer the liquid on the stovetop over medium-high heat for 10 to 15 minutes to reduce and concentrate it; you can also stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) for a quicker thicken. Leftovers keep well in an airtight container in the fridge for up to 4 days, and the flavors deepen overnight — reheat gently on the stovetop with a splash of broth. The ribs and sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

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