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Hearty Short Ribs

 Hearty Short Ribs
“The whole family will love these ribs!” The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri
6 ServingsPrep: 15 min. Cook: 6 hours


  • 1 large onion, sliced
  • 4 pounds bone-in beef short ribs
  • 1/2 pound sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1 envelope brown gravy mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot mashed potatoes


  • Place onion in a 5-qt. slow cooker; top with ribs. Combine the
  • mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour
  • over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat
  • is tender.
  • Remove meat to serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring to a boil.
  • Combine cornstarch and cold water until smooth. Gradually stir into
  • pan. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened. Serve with meat and mashed potatoes. Yield: 6 servings.

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Hearty Short Ribs (continued)

Nutritional Facts: 2/3 pound ribs with 1/2 cup gravy (calculated without potatoes) equals 317 calories, 18 g fat (7 g saturated fat), 75 mg cholesterol, 769 mg sodium, 12 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.