Fall Apart Tender: Slow Cooker Mushroom Barbeque Beef Short Ribs

There’s something so deeply comforting about a pot of slow cooker mushroom and barbecue beef short ribs that makes you want to wrap yourself in a big wool blanket and just breathe. The meat falls right off the bone in tender, smoky-sweet bites, while the mushrooms soak up all that savory-savory sauce, creating a dish that feels like a warm hug on a cold evening. I learned early on that patience is the secret here — give it time, let the low and slow work its magic, and trust that your kitchen will smell like pure happiness by the time dinner is ready.

Slow Cooker Mushroom and Barbeque Beef Short Ribs

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 6 servings

Calories: 563

Ingredients Method Notes

Ingredients

  

Main Components

• 3 lbs beef short ribs cut into 1.5-inch pieces
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1 tsp black pepper

Mushroom Aromatics

• 2 cups cremini mushrooms sliced about 1/4-inch thick
• 1 large yellow onion diced
• 3 cloves garlic minced

Braising Liquid

• 1.5 cups beef broth low-sodium
• 0.5 cup barbeque sauce a sweet, tangy variety works best
• 0.5 cup red wine like Cabernet or Merlot
• 2 tbsp tomato paste

Finishing Touches

• 0.25 cup dry sherry optional, for brightness
• 2 tbsp unsalted butter
• 1 tbsp cornstarch mixed with 1 tbsp water to make a slurry

Method

 

Prepare the Beef

Sauté Aromatics and Deglaze

Combine and Cook

Finish and Serve

Notes

Don't skip the deglaze step with the broth after sautéing the onions and mushrooms — that fond at the bottom of the pan is pure flavor. I found that adding a splash of sherry at the end brightens the dish without making it taste like a cocktail.