Slow Cooker Wine-Braised Short Ribs easily cooks beef until tender with mushrooms and onions. Served with potatoes, it’s divine.
Slow Cooker Wine-Braised Short Ribs
By Sue Lau | Palatable Pastime
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Slow Cooker Wine-Braised Short Ribs is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring mushroom recipes. Glad you could join us!
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Slow Cooker Wine-Braised Ribs
In choosing favorite mushroom recipes to share, beef was an obvious choice. Beef goes perfectly with mushrooms and finding all my ingredients on sale was a plus. It made otherwise pricy beef cuts more affordable.
Braising with wine in the slow cooker makes this super easy. It adds French elegance to an otherwise mundane weeknight meal.
The sauce is perfectly tasty with all the beef, mushrooms and onions. I served it over mashed potatoes as you can see. It was pure comfort food. Very warming for the fall season now upon us. Add in a salad and a slice of buttered French bread and you’re all set.
Must Make Mushroom Recipes
- Balsamic Steak and Mushroom Bites from A Kitchen Hoor’s Adventures
- Crab Fakes – Lions Mane Mushroom Crab Cakes from Pandemonium Noshery
- Creamy Garlic Mushrooms from Jen Around the World
- Parmesan Polenta with Mushrooms from That Recipe
- Shrimp Stuffed Mushrooms from Art of Natural Living
- Slow Cooker Wine-Braised Short Ribs from Palatable Pastime
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Short Ribs with Mushrooms over Mashed Potatoes
Ingredients needed:
3 pounds beef chuck short ribs
1-1/2 teaspoon salt
1-1/2 teaspoon black pepper
1 teaspoon herbs de provence
3 tablespoons olive oil
2 teaspoons chopped garlic
1/4 cup all-purpose flour
2 cups sliced onions
12 ounces sliced white mushrooms
6 ounces dry red wine (cabernet sauvignon)
1 tablespoon tomato paste
12 ounces beef broth
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup cold water
Steps:
-
Season short ribs with salt and black pepper.
-
Brown in oil with Herbs de Provence and garlic either in a skillet or in your cooker if it has a sear function.
-
Set meat aside and sear onions and mushrooms, then adding meat back in.
-
Add flour to the cooker, stirring to coat, then adding wine, allowing it to deglaze skillet or bottom of cooker.
-
Stir in the tomato paste, beef broth, and Worcestershire.
-
Cover and slow cook on the high setting for four hours or until tender.
-
Spoon off excess oil.
-
Make a slurry with cornstarch and water if it is not thick to your liking, stirring it in a cooking till the sauce thickens.
-
Serve meat, vegetables and gravy with mashed potatoes, noodles or rice as you like.
Equipment:
- slow cooker
- possibly skillet
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Slow Cooker Wine Braised Short Ribs
Equipment
- 1 slow cooker (or crockpot)
Ingredients
- 3 pounds beef chuck short ribs
- 1-1/2 teaspoon salt
- 1-1/2 teaspoon black pepper
- 1 teaspoon herbs de provence
- 3 tablespoons olive oil
- 2 teaspoons chopped garlic
- 1/4 cup all-purpose flour
- 2 cups sliced onions
- 12 ounces sliced white mushrooms
- 6 ounces dry red wine cabernet sauvignon
- 1 tablespoon tomato paste
- 12 ounces beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 1/2 cup cold water
Instructions
- Season short ribs with salt and black pepper.
- Brown in oil with Herbs de Provence and garlic either in a skillet or in your cooker if it has a sear function.
- Set meat aside and sear onions and mushrooms, then adding meat back in.
- Add flour to the cooker, stirring to coat, then adding wine, allowing it to deglaze skillet or bottom of cooker.
- Stir in the tomato paste, beef broth, and Worcestershire.
- Cover and slow cook on the high setting for four hours or until tender.
- Spoon off excess oil.
- Make a slurry with cornstarch and water if it is not thick to your liking, stirring it in a cooking till the sauce thickens.
- Serve meat, vegetables and gravy with mashed potatoes, noodles or rice as you like.
Notes
Nutrition
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