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Slow Cooker Short Ribs

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 from a day of fun in the sun, simply steam the cauliflower and use a blender to puree the florets with some cream, butter, and parmesan.

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.

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5 from 1 vote

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: 4
Calories: 852kcal

Ingredients

Cauliflower puree:

Directions

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.

Nutrition

Calories: 852kcal | Carbohydrates: 44g | Protein: 51g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 209mg | Sodium: 1399mg | Potassium: 1672mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1126IU | Vitamin C: 75mg | Calcium: 232mg | Iron: 7mg