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Slow Cooker Mushroom and Barbeque Beef Short Ribs

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
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.