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Slow Cooker Short Ribs with Butter Polenta
Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Course: Main Course
  • 2 Tablespoon Tomato Paste
  • 5 Pounds Beef short ribs
  • 2 Tablespoon Olive oil
  • 8 ounces Baby Portobello Mushrooms Sliced thickly
  • 1 Large Onion Coarsely Chopped
  • 3 Sprigs Thyme
  • 5 Clove Garlic minced
  • 1 Tablespoon Brown Sugar
  • 2 Cups Broth Low sodium
Butter Polenta
  • 1 Cup Polenta
  • 4 Tablespoon Butter Un-Salted
  • 4 Cups Milk
  • 1 Cup Water
  • 2 Teaspoon Sea Salt
  • Pinch Black pepper
  1. Slow Cooker Short Ribs

    Heat a large heavy bottom pot over medium-high heat. Sprinkle the ribs with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Allow them to brown and form a glorious crust. Remove the ribs from the skillet and set aside.

    Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Then add the short ribs, garlic, mushrooms, tomato paste, thyme and Broth.

    Cover the crockpot and on low setting- 7-8 hours or on high for 5-6 hours. 

    Once the short ribs are done cooking- nice and tender-, skim off any fat from the top of the crockpot. 

    If you are feeling fancy: Lightly shred the ribs and remove the bones. Keep the meat in the sauce, covered on warm until ready to eat.

    Butter Polenta

    About 40 minutes before you’re ready to eat, make the polenta.

    Bring water, milk, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and pepper stir. Serve right away. Enjoy!!!

    This slow cooker short ribs recipe is so easy to make and full of rich flavors. And did I mention it is basically a toss and go recipe. Win win win!