Chef Kristine’s Cookbook

Slow Cooker Short Ribs with Mushrooms, Red Wine and Herbs

Course Dinner
Cuisine American
Keyword Bacon, Beef, Mushroom, Short Ribs


  • Crock Pot


  • 8 large beef short ribs about 3 lbs.
  • Salt and pepper
  • ¼ lb. bacon cut into small dice
  • 1 large onion peeled, quartered and thinly sliced
  • 2 cups carrot diced
  • 2 cups celery diced
  • 4 cloves garlic minced
  • 2 tbsp. dried herbs Italian herbs or Herbes de Provence
  • 1 can tomato paste
  • 1 bottle dry red wine
  • ¼ cup olive oil
  • 1 ½ lbs. mushrooms sliced
  • ¼ cup fresh herbs finely chopped (parsley, thyme, rosemary)


  • 2-3 days before or early morning of serving: Cover a sheet pan with foil. Place ribs on it, fat side up. Sprinkle the short ribs with a generous amount of salt and pepper on all sides. Roast short ribs at 425°F until well-browned. Remove them from the oven, turn them over and brown next side. Repeat until all short rib sides are nicely browned.
  • Meanwhile, render the bacon in a large pot over medium heat until it is nicely browned. Remove bacon to small bowl. Add onion to pot and stir and cook until onion is wilted and nicely browned, about 8-10 minutes. Next add carrots and celery. Reduce heat to medium-low and stir and cook vegetable mixture until carrot and celery are softened. Add garlic and dried herbs, cook a minute or two, or until the garlic is aromatic. Now add the tomato paste. Stir all ingredients together so that they are evenly mixed and there are no lumps of tomato paste. Next, add the bottle of red wine, stir to blend in and increase heat to medium-high for a few minutes or until sauce begins to boil. And a teaspoon of salt and ½ teaspoon of pepper. Once a boil is reached, turn sauce down to a simmer. Simmer the sauce for about one hour to achieve flavor development and some reduction.
  • While sauce simmers, heat the olive oil in a large non-stick skillet over medium-high heat. Add the mushrooms and a large pinch of salt. Stir the mushrooms occasionally and let them continue to cook until all their liquid has cooked away and browning begins. Continue to cook the mushrooms until all their sides are nicely browned- about 12-15 minutes. Add the mushrooms to the sauce. Now place some sauce into the bottom of your slow cooker insert. Now place the browned short ribs into the slow cooker insert and pour the remaining sauce over them.
  • If preparing this recipe ahead of time: If preparing this recipe in advance, cool the sauce to room temperature. Place some cooled sauce into the slow cooker insert, place cooled browned short ribs into the insert and ladle the remaining sauce over the short ribs. Cover the crock pot insert, and put it into your refrigerator overnight or for up to 2 or 3 days.
  • To cook: Turn the crock pot to low and let the short ribs cook/simmer for 6 to 8 hours. Check the short ribs after about 4 hours to see how tender they are; machines can differ. If you are starting your short ribs cold from the refrigerator, add 2 to 3 hours to the cooking time. Serve the short ribs with mashed potatoes or pasta and your choice of vegetables. Sprinkle each portion with fresh herbs. Makes 4-6 servings.


Cook’s Note: this is a recipe that takes some time to cook because it’s cooking in a slow cooker. The nice thing is that you can start the preparation a day or two ahead, refrigerate, and then finish the recipe the day you want to serve it. Or, begin the recipe early the day of serving.

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