Slow Cooker Short Ribs

Who doesn’t love short ribs? Okay, maybe vegetarians don’t.

Anyhoo, this is a fancy-tasting dinner that doesn’t require fancy equipment to make. The beef short ribs are cooked with shiitake mushrooms and rosemary during the day in a slow cooker.

When you return home from a long day at work, simply steam the cauliflower and use a blender to puree the florets with some cream, butter, and parmesan. You’ll have a delicious home cooked meal ready to go.

The short ribs are fork-tender thanks to the moist heat cooking that occurs in the crockpot. It’s the only way I cook short ribs.

Helpful hint: If you have leftover tomato paste after making this recipe, freeze 1 tablespoon portions in snack-size zippered bags in the freezer for future use.

If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners. 🙂

crock pot short ribs
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4.43 from 7 votes

Slow Cooker Beef Short Ribs

Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: short ribs
Servings: 6
Calories: 568kcal


Cauliflower puree:


In the morning:

  • Combine the flour, salt, and garlic powder in a ziplock bag. Add the short ribs, seal the bag, and toss to coat. Melt the butter in a cast-iron pan or large sauté pan over medium-high heat. Brown the ribs on all sides, about 3 to 5 minutes per side. Transfer ribs to slow cooker meat-side down. Place the rosemary sprig snuggly in between the meat.
  • Add the onions and brown sugar to the pan and cook until tender, about 5 minutes. Stir occasionally to ensure even caramelization. Add the remaining ingredients except parsley and bring to a boil. Pour liquid over the ribs, cover, and cook on low for 7 hours.

In the evening, make cauliflower puree:

  • Remove cauliflower leaves and cut out the core with a paring knife. Pull off florets with your fingers, using the knife when needed. Cut the florets into smaller pieces (1½ to 2 inches) and place them in a steamer insert. Cook florets until tender, about 15 minutes. Set aside.
  • In a small pot, warm the half-and-half and butter over medium heat. Working in batches, puree the cauliflower florets in a blender with the butter mixture. Scrape down blender as necessary. Transfer to a large bowl. Stir in the grated parmesan and season with salt and pepper.

Finish short ribs:

  • Transfer short ribs to a platter. Strain the sauce into a measuring cup and transfer mushrooms to the platter. Use a spoon to remove fat from the surface of sauce and discard. Serve short ribs and mushrooms over cauliflower puree with sauce spooned over. Garnish with parsley.


Calories: 568kcal | Carbohydrates: 30g | Protein: 34g | Fat: 36g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 933mg | Potassium: 1135mg | Fiber: 4g | Sugar: 17g | Vitamin A: 754IU | Vitamin C: 50mg | Calcium: 157mg | Iron: 5mg