Slow Cooker Braised Short Ribs


  • 4 lbs about 8 ribs beef short ribs
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 cup sliced fresh mushrooms
  • 2 beef stock cubes -or- 1 tub Knorr concentrated beef stock
  • 1/2 cup water
  • 1 14.5 oz diced tomatoes, undrained
  • 1 lb peeled baby carrots
  • 1 small bay leaf
  • 1/2 tsp thyme or 3 sprigs fresh
  • 1 tbs olive oil
  • salt
  • pepper


  • Heat olive oil in a large, heavy saute pan or skillet over medium-high heat. Season ribs with salt & pepper to taste.
  • Brown short ribs on all sides. Place browned short ribs in a 6-7 quart slow cooker.
  • In the same pan you browned the ribs in, add the onion, garlic and mushrooms and saute over medium-low heat until onion is slightly tender (about 3-5 minutes). Deglaze the pan with the 1/2 cup water. Add the stock cubes (or tub of concentrated stock), the entire can of diced tomatoes (including liquid), the bay leaf, carrots and the thyme. Mix well.
  • Pour over ribs in slow cooker. Cover and cook on HI 4-6 hours, LOW 8-10 hours. Cooking times are a guide only as slow cookers do cook at different rates. Check at minimum times for each setting for doneness.
  • Remove ribs to serving platter, cover with foil and keep warm in a low oven (approx 200 degrees F).
  • Remove as much fat from the pan juices as possible (for what I do, see narrative above).
  • Transfer pan juices to a large skillet and reduce sauce to 1/2 over medium-high heat. This will take about 5 minutes. This step may be eliminated if you want a less-intense flavor to the sauce.
  • Pour sauce over ribs on serving platter. Serve with rice or over mashed potatoes.

Cheesy Sausage Pasta Bake

Pierogi and Smoked Sausage Casserole