Crockpot Beef Short Ribs Recipe with Creamy Mushroom Sauce (2024)

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📖 Recipe Crockpot Beef Short Ribs Recipe with Creamy Mushroom Sauce [Low Carb, Keto] Ingredients Instructions Nutrition Reader Interactions Comments Leave a Reply FAQs

October 4, 2017

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Today I have a crockpot beef short ribs recipe for you! If you instantly imagine a smokehouse or bbq pit when you think ribs, think again. When slow cooked in a crockpot, beef short ribs are more like tiny little pot roasts. Tender, juicy, and completely effortless. If the idea of tossing ingredients into a slow cooker and forgetting about it for hours appeals to you, then this crockpot beef short ribs recipe is your new BFF.

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I've been holding onto this recipe for quite a while now. I developed this when the weather was chilly, intended to share it with you all, then the summer rolled in, and a keto crockpot recipe didn't seem to fit. Now that things are cooling off and everyone is busting out their slow cookers, there's no time like the present. I've also had time to test and tweak the flavors and ingredients a little more than usual, so this beef short ribs recipe is damn near perfection. If you try it out, let me know in the comments below!

Brown your beef short ribs in a skillet before putting them in a crockpot, this will create a beautiful caramelized surface that adds extra texture and flavor to the meat.

In the bottom of thecrockpot, combine softened cream cheese, beef broth, mushrooms, garlic powder, salt, and black pepper. Thismixture is going to be the base of the creamy mushroom sauce that coats your spare ribs; if you have any other flavors or spices to add, nows your chance!

Add the browned beef short ribs to the crockpot. You can just place them on top of the cream cheese mixture at this point. As the beef short ribs cook, the fat will render, and the drippings will melt into all the ingredients underneath. AKA even more flavor. So freaking delicious, you guys!

Cover and cook on low for 6 to 8 hours. About 1-2 hours in, you can stir the contents of the slow cooker all together to coat the ribs and evenly distribute the sauce. Enjoy your new favorite crockpot beef short ribs recipe!

📖 Recipe

Crockpot Beef Short Ribs Recipe with Creamy Mushroom Sauce [Low Carb, Keto]

Beef short ribs slow cooked in a creamy mushroom sauce

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Prep Time: 5 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 5 minutes minutes

Course: Dinner, Main Course

Cuisine: American

Special Diet: Gluten-Free

Servings: 8 Servings

Serving Size:

Net Carbs: 1g

Author: Tasha

Ingredients

2 pounds beef short ribs
3 oz cream cheese softened
½ cup beef broth
2 cups white mushrooms
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper

US Customary - Metric

Instructions

Brown beef short ribs in a skillet.
Combine cream cheese, beef broth, mushrooms, garlic powder, salt, and pepper in a crockpot.
Place beef short ribs on top of the mixture in the slow cooker.
Cover with lid and cook on low for 6-8 hours, gently mixing every 1-2 hours.

Nutrition

Nutrition Facts

Crockpot Beef Short Ribs Recipe with Creamy Mushroom Sauce [Low Carb, Keto]

Amount per Serving

Calories

365

% Daily Value*

Fat

Sodium

422

Potassium

295

Carbohydrates

Fiber

Reader Interactions

Comments

Alicia says
October 11, 2017 at 5:40 pm

Can i make this in a dutch oven?
Reply
- Tasha Metcalf says
  October 11, 2017 at 9:09 pm
  
  Definitely!
  Reply
  - Steph says
    August 01, 2018 at 6:17 am
    
    How long to cook in the oven and also at what temperature?
    Reply
Sarah says
November 12, 2017 at 6:17 pm

I made these tonight and they were amazing! Excited to try more of your recipes! Thank you!
Reply
- Tasha Metcalf says
  November 12, 2017 at 6:36 pm
  
  Awesome! So glad you enjoyed the recipe! <3
  Reply
Michele says
January 17, 2018 at 10:07 am

Did you use boneless or bone-in ribs?
Reply
- Lisa says
  March 13, 2019 at 8:12 am
  
  by the looks of the pictures, I'm going to go out on a limb and say bone-in.
  Reply
- Eryn says
  December 31, 2019 at 10:07 am
  
  Can I use back ribs for this recipe?
  Reply
Claire says
January 31, 2018 at 3:35 pm

My sauce was not as thick as the one in the picture.
Reply
Lynne says
February 04, 2018 at 4:02 pm

Delicious!
Reply
christina welsh says
February 11, 2018 at 4:40 pm
See Also
21 Chaffle Recipes That Will Change Your Life Forever

have you ever tried this in a pressure cooker like an Instant pot?
thanks
Reply
- Tasha Metcalf says
  February 12, 2018 at 7:33 pm
  
  I use my instant pot all the time for short ribs, but often don't have much luck with creamy sauces when I've tried. I'm sure there's a way, but this one, in particular, ends up more watery than creamy in a pressure cooker. Still tasty, but the sauce is definitely thin. In a slow cooker, the liquid has the ability to cook off and reduce while the pressure cooker traps it inside. Hope that helps!
  Reply
Dianne says
April 07, 2018 at 1:28 am

Looking good. Will try these soon while I work, they will cook. I will let you know.
Reply
MP says
May 06, 2018 at 3:43 pm

Hi! This looks so good. We have a severe mushroom allergy in the family, what would you recommend subbing for the mushrooms?
Reply
- Tasha Metcalf says
  May 07, 2018 at 9:29 am
  
  I know it sounds a little weird, but if you slow cook radishes in the crockpot they soak up the flavor of the other ingredients and soften up like potatoes. The texture is really spot on to slow cooked potato and they don't taste like radishes one bit. If you can't do mushrooms, you could give that a try! Radishes are one of my favorites in a slow cooker and super low in carbs.
  You could leave the mushrooms out altogether without a substitute and I'm sure it would be quite tasty without!
  Reply
Debbie Florio says
May 22, 2018 at 4:12 pm

This was amazing! Although I made a few minor additions (pinch of time and a pinch of rosemary) , and deglazed the pan with a few tablespoons of wine, this would still be incredible as written. I have to please my husband who is not on a keto diet and he loved it as well, I just added some white rice for him; and he was blown away. This will definitely be one of those faves that you crave.
Reply
Laura Auletta says
June 02, 2018 at 9:10 pm

Wow! I couldn't imagine the cream cheese making a good sauce. I was so wrong. Delicious. I'd make this whether on keto diet or not. In the regular rotation, for sure!
Reply
Andi says
July 31, 2018 at 6:13 pm

What about the fat that collects on top from the ribs? Do you spoon that off?
Reply
Ayn says
August 19, 2018 at 12:30 pm

These are just so amazing! I mean, AMAZING! Following the recipe to the letter, I repeated it with country pork ribs as well. The gravy was a little thinner with the country pork ribs, so I reduced the liquid by simmering about 10 minutes. Both are worthy of any dinner with guests-but, it’s great as a gift to yourself. My DH was so pleased that he asked for more—not a common request, as he is not a big eater. I will be using this as a go-to from now on. Thank you for such a simple, yet dynamic feast! Keto has transformed my life and your creativity with food inspires me! Blessings.
Reply
- Tasha Metcalf says
  August 23, 2018 at 9:01 am
  
  Yay! So glad you and your family enjoyed the recipe! You really can't go wrong with short ribs! 😋
  Reply
Ayn says
August 19, 2018 at 1:57 pm

These were amazing—will try radishes next time in addition to the mushrooms! I love my new Keto lifestyle and the real me underneath years of sorrow. Thank you for an awesome recipe!
Reply
pav says
September 07, 2018 at 2:25 pm

Sorry if this is a dumb question, but do I slice or chop the mushrooms or do they go in whole?
Reply
erin says
September 10, 2018 at 9:39 am

This was soooo good! And almost better as leftovers. I wanted to use what I had on hand- so unfortunately did not have mushrooms. I used white onions instead, and chicken bone broth, and it is still really excellent! Also my shortribs were without the bone. I let it cook for 6 hours in the slow cooker on low and i have to say - these are perfect with some keto cauliflower mash!! 🙂 Thank you!
Reply
Michelle says
September 20, 2018 at 7:06 am

What temp would you use if slow cooking in the oven?
Reply
Michelle says
September 21, 2018 at 10:18 am

What would you pair for a side with this? I will be feeding people who are Keto and not Keto!
Reply
- Tasha Metcalf says
  September 21, 2018 at 1:30 pm
  
  You could try sautéed veggies or a puree/mash. If you like cauliflower mash, you could serve that with the sauce on top like gravy. Or you could try rice, maybe? Cauliflower rice for you with a pot of grain rice for your guests?
  Reply
Gloria Salvetti says
October 09, 2018 at 12:46 pm

Made this today for a friend tonight ... sauce def separating and not white. I'm thinking I will skim off some fat and then blend sauce with a little more cream cheese. Anyone got any other ideas?? Thanks.
Reply
Carrie says
October 12, 2018 at 6:35 am

I’m going to try with boneless, are there any changes you would recommend?
Reply
Polina says
October 12, 2018 at 9:33 am

This. Is. SPECTACULAR. Made this for the second time the other day, and we just cannot get enough. The first time, I could not find any short ribs with the bone in at any store near me, so I ended up making it with boneless short ribs, and it was delicious. The second time, with the bone in, the flavor was even more rich and delicious. Perfect on a cold late fall/winter day, and refrigerates/reheats perfectly. Thank you for this recipe! I am definitely working this into my regular rotation from now on. Melt-in-your-mouth deliciousness!
Reply
CHRISTIAN A MOYENO says
October 25, 2018 at 2:00 pm

Can you make this in the oven and if so how long and what temperature? Thanks
Reply
John says
November 13, 2018 at 8:20 am

Just getting familiar with the Keto diet, but I am going to try this for dinner tomorrow, I will share my results
Reply
Teresa Roster says
November 26, 2018 at 7:21 pm

Made this tonight! It was yummy. I cooked some cabbage in butter and put this on the cabbage. I did have to simmer the gravy for just a bit to thicken. This is a keeper at our house!!
Reply
Susan says
December 11, 2018 at 4:36 am

Made this last night - bravo - this recipe is amazing!! Only change was I added a couple of shallots. Total yum.
Reply
Jenna Marsala says
January 05, 2019 at 2:15 pm

Can you make this on the stovetop? Would there be a time adjustment?
Reply
Megan says
January 06, 2019 at 11:34 am

Hello! This recipe looks get but I am new to keto and am trying to read all the nutritional info. How many servings is the nutritional info meant for? Like 1 rib?
Reply
Kelly says
February 25, 2019 at 10:53 am

i don’t like mushrooms what could be a replacement?
Reply
Souschef says
February 27, 2019 at 4:15 am

I wonder how you came up with the name for your site.....ketogasm....i might be spending more time in the kitchen after THIS explanation!!
Reply
Don Bowman says
April 30, 2019 at 11:22 am

Would or could one add heavy cream to the sauce?
Reply
Moonshadow says
July 20, 2019 at 4:41 pm

I just made this with bone-in short ribs and substituted half of the mushrooms with a mix of white onions and radishes. I liked it all. I served it with cauliflower mash but if you are trying to fool someone and make them think they are potatoes, don't try to do it without a food processor. A mixer just doesn't mash the cauliflower or the garlic enough. But I loved them with the mushroom sauce on them! Whole steamed green beans are a great thing to serve on the side.
Reply
- Tasha Metcalf says
  September 13, 2019 at 12:37 pm
  
  That sound so good! I think I know what I'm making for dinner tonight! 😍
  Reply
Zack says
March 08, 2020 at 6:53 am

Love how simple this is. I actually soaked my ribs in wine and salt for a couple hours, prior to searing. Really added an extra level to the whole thing! Thanks for adding a new staple to the catalog!!!
Reply
karen alsum says
March 31, 2020 at 4:52 pm

When you use radishes do you peel them first?
Reply
- Tasha Metcalf says
  May 14, 2020 at 6:07 pm
  
  I do not peel them first, I leave the skin on, trim them down if needed, and scrub really well. 🙂
  Reply
Joe says
April 15, 2020 at 10:48 am

Can you substitute Bella Mushrooms for white?
Reply
- Tasha Metcalf says
  May 14, 2020 at 6:02 pm
  
  Absolutely!
  Reply
Phyllis says
May 03, 2020 at 9:22 am

These are delicious. Recipe also works well with need stew and pork chops.😘
Reply
Phyllis Wright says
August 14, 2021 at 11:47 am

I've made this a number of times. I've used short ribs, pork chops, steak and today I'm trying beef neck bones, it is always delicious, the meat tender. I also cook it in the oven on 250 for 3 1/2 hours. Thanks for a phenomenal recipe.
Reply
- Tasha Metcalf says
  August 18, 2021 at 6:18 pm
  
  I'm happy to hear the recipe has inspired so many meals. Sounds absolutely delicious!
  Reply

Crockpot Beef Short Ribs Recipe with Creamy Mushroom Sauce (2024)

FAQs

Does short rib get more tender the longer it cooks? ›

This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

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How do you keep beef short ribs moist? ›

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

Read The Full Story ›

How do you make beef short ribs not tough? ›

Brown the ribs in olive oil and butter, then set the ribs aside. Cook the onion and garlic in the same pot, then return the ribs to the pot. Pour in the beer and stock. Braise the short ribs until they are very tender, about two hours.

Know More ›

Can you slow cook short ribs too long? ›

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

Get More Info Here ›

Why are my short ribs not tender in the crockpot? ›

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

Explore More ›

Should short ribs be covered in liquid? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Learn More Now ›

Why are my slow cooker ribs tough? ›

Slow cooker ribs can turn out tough if they are cooked for too long, as the prolonged cooking time can break down the connective tissues and result in dry and chewy meat. This can also be a result of poor quality meat.

See Details ›

What liquid to use for ribs? ›

Some people like to use a half and half recipe of their liquid of choice (apple juice, grape juice, etc.) and water to use as a spritz when they see their ribs looking a bit dry during the smoking process. It's completely optional, but helpful if you need it.

Find Out More ›

What cooking method is commonly used with relatively tough beef short ribs? ›

Braising is the traditional cooking method for beef short ribs. Braising pans allow chefs to employ both dry and moist heat. To braise short ribs, chefs sear the meat and then bake it in a liquid. Chefs often braise short ribs in a mixture of red wine, beef broth, and vinegar.

Get More Info Here ›

Why isn't my short rib falling apart? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Get More Info Here ›

Can you over braise short ribs? ›

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.

Get More Info Here ›

Do you have to sear short ribs before slow cooking? ›

Why do you sear short ribs before slow cooking? Giving the beef short ribs a quick sear is a must! Not only does it give the short ribs a great caramelized color, but it adds so much flavor and texture to the dish.

Learn More Now ›

Can you cook ribs in a slow cooker without liquid? ›

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices.

Tell Me More ›

How do you make short rib sauce thicker? ›

At this point, if you want any additional thickening, you can add a small amount of cornstarch slurry to get you the rest of the way there, just enough to ensure your sauce coats the back of a spoon but not so much that it's obvious cornstarch has been used.

Get More Info ›

Does cooking ribs longer make them more tender? ›

Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in.

Keep Reading ›

Do short ribs get tough before tender? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

How long does it take for short ribs to get soft? ›

Beef short ribs are marbled with fat which makes them super tasty but due to the connective tissue and sinew they need to be braised in liquid or better still smoked low and slow using a BBQ or smoker. Low and slow beef short ribs need at least 5-6 hours if not more to be tender.

Get More Info Here ›

Are short ribs better the next day? ›

Not only are they easy to prepare, their flavor actually gets better when cooked the day before. Braising tenderizes meat by slowly simmering it in a heavy covered pot such as a Dutch Oven in wet heat and is a perfect way to cook short ribs.

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