Recipe: Slow Cooker Short Ribs

recipe: Beef


If you are looking for an easy, rich, and decadent meal these slow cooker short ribs in a mushroom ragu are amazing! The meat is super tender and succulent and the tasty mushroom sauce is extremely flavorful. We loved these short ribs served over a bed of polenta for a gluten-free Paleo meal, but you could do spiralized noodles or rice if you prefer.



  • 4-5 pounds trimmed short ribs
  • kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle big red wine
  • 14 ounces whole tomatoes and juice
  • 1 cup of tomato roasted salsa
  • 1 tablespoon Dijon mustard
  • 3-4 dashes Worcestershire sauce
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary, leaves chopped
  • 2 bay leaves
  • 2-3 cups chicken stock or water
  • 1 cup uncooked Polenta, cooked according to directions.
  • 1/2 cup finely grated Parmesan cheese

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