Slow Cooker Braised Short Ribs with Mushroom Risotto and Green Beans

Slow Cooker Braised Short Ribs with Mushroom Risotto and Green Beans 4.50/5 (10 votes)

There are certain cuts of meat that are just made for slow cooking. And short ribs are one! Bone-in or boneless; it's your choice. Either way, you'll be greeted with tender, rich goodness at the end of the day. Paired with creamy mushroom risotto and crisp green beans - this is a meal worthy of an upscale restaurant.

Slow Cooker Braised Beef Short Ribs



  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless beef short ribs
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup beef stock
  • 1/4 cup red wine vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon chili powder


  1. Place flour salt and pepper in a large resealable bag. Seal and shake to combine.
  2. Open the bag and add the ribs. Seal and toss to coat.
  3. Heat the butter in a heavy skillet over medium high heat.
  4. Add ribs and brown on all sides.
  5. Transfer the ribs to the bowl of the slow cooker.
  6. Add a bit more butter or oil to the pan if necessary and then add the onions.
  7. Cook the onions until tender. Add remaining ingredients. Stir to combine and transfer to the slow cooker with the ribs.
  8. Cover and let cook on low for 6-7 hours.
  9. Serve ribs drizzled with juices.

Nutritional Information

Serving Size 269g Calories 467 Fat 19 Sat Fat 9 Sodium 986 Carbs 16 Sugars 6 Fiber 1 Protein 53.

Mushroom Risotto



  • 4 ounces mushrooms, sliced
  • 1 tablespoon butter
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 2 1/2 cups chicken stock
  • kosher salt and pepper


  1. In a medium sized pot, heat butter until it has melted. Add mushrooms and cook until lightly brown and tender.
  2. Add arborio rice and sauté for a couple minutes.
  3. Add wine and continue to cook over medium high heat, stirring frequently until wine is mostly absorbed.
  4. Add 1/2 cup stock to pot. Reduce heat to medium (it should be simmering - if not, increase the heat). Stir frequently (not constantly) until liquid is absorbed.
  5. Once absorbed, add another 1/2 cup of stock and repeat until you’ve used all the stock and liquid is mostly absorbed. This process takes about 25 minutes.
  6. Season with salt and pepper and serve.

Nutritional Information

Serving Size 234g Calories 178 Fat 3 Sat Fat 2 Sodium 503 Carbs 30 Sugars 1 Fiber 1 Protein 3.

Green Beans



  • 1 pound green beans, trimmed
  • 2 tablespoons butter, optional
  • kosher salt and pepper


  1. Place green beans in a pan, cover with water, bring to a boil, reduce to a simmer, and let cook about 3 minutes or until bright green and crisp tender.
  2. Drain water, add butter, toss to melt, and season with salt and pepper.

Nutritional Information

Serving Size: 121g Calories 86 Fat 5 Sat Fat 3 Sodium 48 Carbs 8 Fiber 3 Sugars 1 Protein 2.


KID NOTE: The only thing left on the plate was the mushrooms ….Well, until I ate them.

VEGETARIAN TIP: In an ovenproof skillet, sauté onions and garlic. Add remaining ingredients, carrots, potatoes, and bell peppers, transfer to a 450 oven, and roast for 25-30 minutes.

GLUTEN MODIFICATIONS: Use gluten free all-purpose flour and gluten free Worcestershire sauce.


  1. Leigh says:

    Very tasty meal!

  2. Mark says:

    This has become our meal to serve new guests. I, however, finish the green beans by stove-top saute in butter and olive oil or placed on a sheet pan in a very hot oven

    • sstabenow says:

      I love that!! It’s one of my all-time favorite NMTG recipes. I actually got inspiration from a really great restaurant we visited on a family vacation in Montana a few years ago.

  3. parkerflyhi says:

    We have made this meal a couple of times now, and it is one of our favorites. We substitute the rice for mashed potatoes which goes great.

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