Slow-Cooker Braised Short Ribs with Mashed Potatoes

Slow-Cooker Braised Short Ribs with Mashed Potatoes


4 pounds beef short ribs

2 dried bay leaves
2 teaspoons Worcestershire sauce
1 envelope (1.2 ounces) brown gravy mix
1/2 cup dry red wine, if desired
1 can (10 3/4 ounces) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated


  1. Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
  2. Cover and cook on low heat setting 8 to 10 hours.
  3. Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.


  1. Try cooking a 3-pound pot roast this way. It’s just as delicious but not as rich as the short ribs.
  2. Steamed baby carrots brighten up the plate. They also taste great with the sauce.
  3. Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.

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