Ingredients
For the Ribs
• 4 bone-in beef short ribs
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 yellow onions, thinly sliced
• 4 garlic cloves, smashed
For the Braising Liquid
• 1 cup dry white wine
• 2 cups low sodium chicken broth
• 4 sprigs fresh thyme
• 2 bay leaves
For the Mushroom Cream Sauce
• 6 tbsp salted butter
• 2 lbs mixed mushrooms, torn
• 1 tbsp chopped fresh sage
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• ⅓ cup grated Parmesan
• 1 tsp crushed red pepper flakes (optional)
Instructions
1. Season the short ribs with salt and pepper. Sear in a hot skillet until browned (about 5 minutes per side). Add to slow cooker.
2. Add onions, garlic, wine, broth, thyme, and bay leaves. Cook on LOW 6–8 hours or HIGH 5–6 hours until tender.
3. In a skillet, melt butter and sauté mushrooms until browned. Add sage; cook 3–5 minutes.
4. Stir in cream, Dijon, Parmesan, and crushed red pepper. Simmer 5 minutes until thickened.
5. Serve ribs over mashed potatoes or polenta and top with the mushroom cream sauce.