The photo above shows this recipe without the mushrooms. My favorite vegetable is the sweet onion, whereas DH likes mushrooms in everything. Weird thing is I went through a stage of about 10 years when I didn’t care much for mushrooms. For 35 years DH has been pestering me to add mushrooms to Philly cheese steak sandwiches. So you could have knocked him over with a feather when I finally relinquished and said fine. In the recipe below I have used several different mushrooms depending on what I have been able to buy.

Ingredients:

• 2 tablespoons olive oil
• 6 short ribs
• 3 cups onions (diced)
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup cream sherry (sweet)
• 6 baby red skin potatoes (1-inch diameter)
• 1 red bell pepper (diced)
• 1 tablespoon minced garlic
• 2 cups sliced mushrooms (baby portabella)
• 12 ounces barbecue sauce

Directions:

1. Brown short ribs in olive oil in a skillet on medium high heat.
2. Turn slow cooker on low heat.
3. Slice and dice onions, then put them in 6-quart slow cooker.
4. Cut potatoes in quarters, then add them to slow cooker on top of onions.
5. Add broth, sherry, Worcestershire sauce, and bell pepper pieces.
6. Place short ribs on top of bell pepper, and place garlic on top of short ribs.
7. Place lid on and cook for 6 hours.
8. Add butter to skillet sautéing mushrooms for about 15 minutes.
9. Add mushrooms to slow cooker, then add barbecue sauce on top.
10. Place lid back on slow cooker and cook for another 2 hours.
11. Enjoy!

Preparation Time:  30 minutes

Cooking Time: 8 hours

Servings: 6