Mike Roy's Souper Short Ribs for the Slow-Cooker

These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

  • 3 -4 lbs lean beef short ribs
  • 3 tablespoons flour
  • 3 tablespoons oil
  • 1 (1 ounce) envelope onion soup mix
  • 1 (10 ounce) can cream of mushroom soup (fat-reduced, if desired) (optional)
  • 12 - 1 cup dry red california wine (I use 1/2 cup) or 1/2-1 cup water (I use 1/2 cup)

directions

  • Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
  • Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
  • Cover and cook at LOW for 6-8 hours.
  • Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!
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@Lorraine of AZ
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@Lorraine of AZ
Contributor
"These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes."
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  1. Lorraine of AZ
    These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.
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