Italian Braised Short Ribs (Slow Cooker Recipe)
If there’s a way to make ribs taste elegant, this is it. Cook with red wine, mushrooms, and Italian seasoning, and serve with mashed potatoes.
Italian Braised Short Ribs (Slow Cooker Recipe)
8
servings15
minutes8
hours300
kcalIngredients
2 tablespoons oil
3 pounds beef short ribs (excess fat trimmed)
Salt and pepper
2 large yellow onions, sliced
2 garlic cloves, sliced
16 ounces mushrooms (baby bella or cremini), quartered
2 cups dry red wine
2 cups beef broth
2 teaspoons Italian seasoning
1 tablespoon water
2 tablespoons all-purpose flour
Mashed potatoes for serving (optional)
Directions
- Heat the oil in a large pan over medium‑high heat. Season the short ribs with salt and pepper, then add to the skillet. Cook uncovered for 6 to 8 minutes, turning to brown on all sides. Transfer the ribs to a plate.
- Add the sliced onions to the pan and cook for 3 to 5 minutes until tender. Stir in the garlic, mushrooms, red wine, beef broth, and Italian seasoning; cook together for about 3 minutes.
- Transfer the onions, mushrooms, liquid, and short ribs into your slow cooker. Cook on LOW for 8 to 10 hours, until the meat is tender and easily pulls from the bone.
- Remove the ribs, mushrooms, and onions, placing them on a serving platter and covering to keep warm.
- Pour the cooking liquid from the slow cooker into the pan. Mix the water and flour in a small bowl, then whisk into the pan. Cook uncovered for 5 to 10 minutes, until the sauce has thickened.
- Serve the ribs over mashed potatoes, spooning the thickened sauce on top. Enjoy.
Why This Recipe Works
The sear at the start builds deep flavor and improves the dish’s visual appeal
Slow cooking on low ensures the beef becomes fall-off-the-bone tender and the connective tissues turn into rich, flavorful gelatin in the sauce
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Red wine, mushrooms, and Italian seasoning create an elegant, richly savory sauce
Thickening with a simple flour slurry turns the cooking liquid into a smooth, velvety gravy
Serving Suggestions
Mashed potatoes are the classic and preferred accompaniment—perfect for soaking up every drop of sauce
You can also serve over creamy polenta, risotto, or buttered pasta for an upscale presentation
For added brightness, garnish with a bit of chopped parsley or gremolata, though the original recipe does not include these steps
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Tips & Variations
Trim excess fat from short ribs before cooking to reduce grease and improve texture
Use a good-quality dry red wine—like Cabernet Sauvignon or Merlot—for a robust flavor
Flour and water slurry can be replaced with cornstarch mixed with cold water for a gluten‑free version
Make this recipe ahead of time: refrigerate or freeze leftovers; skim off solidified fat before reheating for the cleanest sauce
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Final Thoughts
Elegant yet accessible, this slow cooker Italian braised short ribs recipe transforms humble ingredients into a luxurious meal. With minimal hands-on prep and maximum flavor payoff, it’s ideal for weeknight dinners, weekend entertaining, or holiday meals. Serve it with mashed potatoes or creamy polenta, and savor every tender, sauce‑soaked bite.
