Quick and easy to make, these Rich Slow Cooker Short Ribs with Au Jus are a lovely dinner with mashed potatoes or egg noodles.
It’s that time of year. You know what I am talking about: It’s chilly in the morning and the evening (and sometimes during the day too). You begin craving meals that stick to your bones. Ones that warm you from the inside out.
This is one of those meals.
Short ribs are a meal that feels fancy, but in actuality, it’s one of the easiest slow cooker meals I make. Plus, even though it’s easy, everyone will think you have exceptional culinary prowess when you serve these. Forget Marry Me Chicken, and make these amazing short ribs instead.
It takes about 10 minutes in the morning to get this going. You start with slicing the onions and arranging them with the mushrooms in the slow cooker. Then you sear the seasoned short ribs and put them in too. The sauce is stirred together and poured over. Then you set it to cook on low and it’s ready to eat at the end of a long day. I often make the mashed potatoes that go with it, but store bought will do in a pinch. Or have these with egg noodles instead. It’s entirely up to you.
And here’s the thing: I am someone who loves to cook. But I am also someone who knows how hard an overpacked schedule can be. Even now, as I learn to be an empty nester cooking for one, anything that can make dinnertime easier is welcomed. So I make this full recipe for me, and I pack up the leftovers in single serving portions. And these short ribs are so good, I don’t even mind eating them several days in a row.
How many dishes can you say that about?
Now, who’s ready to dig in?
Rich Slow Cooker Short Ribs with Au Jus
Ingredients
- 1 1/2-2 lbs beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large yellow onion, halved and thinly sliced
- 6 oz baby button mushrooms, cleaned
- 2 cloves garlic, crushed
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
Instructions
- Heat a large skillet over high heat. Season the short ribs with salt and pepper all over. Add to the pan and sear for 1-2 minutes per side. Remove from the pan.
- Arrange the onions and garlic in the bottom of a slow cooker. Top with the seared short ribs
- In a medium mixing bowl, stir together the beef broth, red wine, tomato paste, Worcestershire sauce, cornstarch, rosemary and paprika. Pour over the short ribs.
- Set the slow cooker to low and cook for 8 hours. The short ribs will be fall apart tender when done.
- Serve with mashed potatoes, garlic mashed potatoes, egg noodles or orzo, with the au jus spooned over.