Slow Cooker Boneless Beef Short Ribs Recipe
Tender, melt-in-your-mouth beef short ribs are prepared in a slow cooker with mushrooms and a rich red wine gravy for a savory everyday meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Trim fat from short ribs.
-
Combine flour, salt, and pepper; dredge beef pieces in the mixture.
-
Heat olive oil in a large skillet over medium-high heat. Brown the floured short ribs for 6-8 minutes, turning often.
-
Transfer browned ribs to a slow cooker.
-
Sauté onion and mushrooms in the same skillet for 3 minutes until softened.
-
Stir in red wine, scraping up browned bits, and reduce by half for 2 minutes.
-
Add beef broth, vinegar, brown sugar, and garlic; bring to a boil and cook for 1 minute.
-
Pour this mixture over the ribs in the slow cooker.
-
Cover and cook on low for 7-9 hours until the beef is tender.
-
Remove beef and vegetables to a platter; skim fat from the cooking liquid.
-
Bring skimmed liquid to a boil in a saucepan; reduce by one-third for 5 minutes.
-
Mix cornstarch with 2 tablespoons cold water. Whisk into the simmering liquid and cook until thickened.
-
Serve short ribs with the prepared gravy.