Crockpot Creamy Mushroom Beef Short Rib Casserole for Fall Dinners

Name: Creamy Mushroom Dijon Beef Short Rib Casserole
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Cuisine: American
Ingredients: 3 lb bone-in beef short ribs; 1 tsp salt; 1/2 tsp black pepper; 10 oz cremini mushrooms, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 cup low-sodium beef broth; 1/4 cup Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1/2 cup heavy cream; 8 oz egg noodles, cooked; 2 tbsp fresh parsley, chopped

This creamy mushroom Dijon beef short rib casserole brings classic comfort food to your busy weeknight schedule with minimal effort. Using your slow cooker to gently braise the short ribs transforms them into melt-in-your-mouth tender bites infused with garlic, thyme, and earthy cremini mushrooms. It is the ultimate hands-off family dinner for crisp autumn evenings.

Creamy Mushroom Dijon Beef Short Rib Casserole, an easy crockpot dinner recipe

Prep: 20 minCook: 7 hr 30 minTotal: 7 hr 50 minServes: 6

Ingredients

3 lb bone-in beef short ribs
1 tsp salt
1/2 tsp black pepper
10 oz cremini mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup low-sodium beef broth
1/4 cup Dijon mustard
1 tbsp Worcestershire sauce
1 tsp dried thyme
1/2 cup heavy cream
8 oz egg noodles, cooked
2 tbsp fresh parsley, chopped

Instructions

Season the beef short ribs evenly on all sides with 1 tsp salt and 1/2 tsp black pepper.
Layer the diced yellow onion, sliced cremini mushrooms, and minced garlic in the bottom of the slow cooker.
Place the seasoned short ribs in a single layer on top of the mushroom mixture.
Whisk together the low-sodium beef broth, Dijon mustard, Worcestershire sauce, and dried thyme in a small bowl, then pour over the beef.
Cover and cook on LOW for 7 to 8 hours until the beef is fall-apart tender and reaches a safe internal temperature of at least 145 F (190 F to 200 F for optimal tenderness).
Transfer the short ribs to a plate, remove and discard bones and excess fat, then gently shred the meat using two forks.
Stir the heavy cream into the hot slow cooker sauce, then return the shredded short rib meat to the crockpot to absorb the cream sauce.
Ladle the rich beef and mushroom casserole mix over warm cooked egg noodles and sprinkle with fresh parsley before serving.

Tips

Refrigerate leftovers in an airtight container for up to 3 days; gently reheat on the stovetop with a splash of extra beef broth.
If you prefer a thicker gravy, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker 20 minutes before serving.
Pair this meal with a crisp side salad or roasted green beans to balance the rich savory sauce.