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Top-down look at three beef short ribs in a glossy brown sauce with visible mushroom slices and onion flakes.

Slow Cooker Beef Short Ribs

Make-ahead slow cooker beef short ribs with cream of mushroom and onion soup mix, served over mashed potatoes or rice.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 lb boneless beef short ribs excess fat removed
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) dry onion soup mix
  • ½ cup low-sodium beef broth

Instructions
 

  • Arrange Short Ribs:

    Arrange the short ribs flat on the bottom of the slow cooker so they are submerged during cooking.

  • Mix Soup Blend:

    Combine the cream of mushroom soup, dry onion soup mix, and beef broth in a bowl; stir until homogeneous.

  • Pour Over Meat:

    Pour the soup blend over the meat, ensuring complete coverage; spread with a spoon if necessary.

  • Cook Until Tender:

    Cook covered on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and pulls apart easily.

  • Check and Defat Sauce:

    Once cooked, check the sauce for salt; the onion soup mix may provide enough, so season only if needed. Remove surface fat with a spoon.

  • Shred and Coat Beef:

    Shred the beef with two forks into desired size pieces. Toss the shredded meat back into the sauce to coat thoroughly.

  • Serve Over Starch:

    Serve the beef and sauce hot atop mashed potatoes, rice, or noodles, with additional sauce ladled over.
Keyword slow cooker beef short ribs