Beef Short Ribs with Mushrooms & Gravy

Beef Short Ribs with Mushrooms & Gravy
Beef Short Ribs with Mushrooms & Gravy

These melt-in-your-mouth beef short ribs are served with delicious gravy for a fabulous meal. Serve with garlic mashed potatoes and your favorite vegetables.

Prep Time 15min

Cook Time 30min


  • 3 pounds beef short ribs¬†or substitute with Chuck Roast
  • 1/3¬†cup¬†all-purpose flour
  • 1 1/2¬†teaspoons¬†kosher salt
  • 1/2¬†teaspoon¬†freshly¬†ground black pepper
  • 3¬†tablespoons¬†olive oil
  • 1¬†cup¬†coarsely chopped¬†onion
  • 8¬†ounces¬†mushrooms,¬†sliced
  • 1/2¬†cup¬†red wine, such as cabernet or pinot noir
  • 1¬†cup¬†beef broth
  • 1/4¬†cup¬†red wine vinegar
  • 3¬†tablespoons¬†brown sugar
  • 2¬†cloves¬†garlic,¬†minced
  • 2¬†tablespoons¬†cornstarch
  • 2¬†tablespoons¬†water


  1. Gather ingredients and trim fat from the short ribs.
  2. Combine the flour, salt, and freshly ground black pepper in a wide shallow plate. Mix well
  3. Dredge the beef pieces with the flour mixture. 
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides.
  5. Transfer the ribs to the slow cooker.
  6. Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened.
  7. Add the wine and scrape up browned bits.
  8. Continue cooking, stirring, for about 2 more minutes, until the wine is reduced by half.
  9. Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute.
  10. Pour the wine and broth mixture over the ribs in the slow cooker.
  11. Cover and cook on low for 7 to 9 hours or until the beef is very tender. 
  12. Remove the beef and vegetables to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat. 
  13. Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
  14. Combine the cornstarch with about 2 tablespoons of cold water. 
    1. Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
    2. Serve the short ribs with the gravy.


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