Crockpot Beef Short Ribs Food

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SLOW-COOKER BEEF SHORT RIBS



Slow-Cooker Beef Short Ribs image

You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

Provided by MizzNezz

Categories     Sauces

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Steps:

  • Put flour, salt and pepper in a bag.
  • Add ribs and shake to coat.
  • Brown ribs in butter in a lg skillet.
  • Put in slow cooker.
  • In same skillet, combine remaining ingredients.
  • Bring to a boil, stirring.
  • Pour over ribs.
  • Cover and cook on low for 9 hours.

FAST AND EASY SLOW-COOKED SHORT RIBS



Fast and Easy Slow-Cooked Short Ribs image

Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.

Provided by Susan Gartin

Categories     Main Dish Recipes     Rib Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

3 pounds beef short ribs, or more to taste
1 (10.5 ounce) can condensed French onion soup
salt and ground black pepper to taste
1 (12 ounce) bottle chili sauce
2 tablespoons chopped fresh rosemary, or more to taste

Steps:

  • Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 5.7 g, Cholesterol 95.2 mg, Fat 42.5 g, Fiber 0.5 g, Protein 22.7 g, SaturatedFat 17.9 g, Sodium 549.1 mg, Sugar 2.5 g

SLOW-COOKER BARBECUE BEEF SHORT RIBS



Slow-Cooker Barbecue Beef Short Ribs image

Bone-in beef short ribs are slow cooked in a sweet-and-spicy barbecue sauce for tender, flavorful, fall-off-the-bone meat. Serve this indulgent dinner with extra barbecue sauce and a side of Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 8

4 to 4 1/2 lb bone-in beef short ribs, cut into individual ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
3/4 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
2 tablespoons whole grain mustard
Sliced green onions, if desired
Betty Crocker™ creamy butter mashed potato mix, prepared as directed on package, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
  • In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
  • With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.

Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 1/2 g

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 8h

Yield Serves 4

Number Of Ingredients 14

1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper

Steps:

  • In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
  • While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
  • To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

CROCK POT BEEF SHORT RIBS



Crock Pot Beef Short Ribs image

Make and share this Crock Pot Beef Short Ribs recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs short rib of beef
1 teaspoon vegetable oil
2 large onions, cut into wedges
4 medium potatoes, peeled and halved
4 medium carrots, peeled and cut into 4 hunks each
1 cup water
1/3 cup red wine vinegar
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon Coleman's dry mustard or 1/2 teaspoon Keen's dry mustard
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Brown ribs in oil and place in crock pot with the onions, spuds and carrots.
  • Mix together the remaining ingredients and pour over ribs and veggies.
  • Cover and cook on low for 8-10 hours.
  • Remove ribs and veggies, and add the cornstarch mixture to thicken liquid if desired.

SLOW COOKER BBQ SHORT RIBS



Slow Cooker BBQ Short Ribs image

This is summer in a slow cooker! It's also one of those recipes that will mellow and taste even better the next day.

Provided by Annacia

Categories     Meat

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs beef short ribs
1 large onion, coarsely chopped
1 cup barbecue sauce, your favorite
2 tablespoons honey
1/4 cup flour
1 tablespoon yellow mustard

Steps:

  • Place ribs and onions in slow cooker.
  • Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
  • Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
  • Remove ribs from slow cooker; cover to keep warm.
  • Skim excess fat from sauce; return ribs to sauce.
  • Stir gently until evenly coated.

Nutrition Facts : Calories 1931.6, Fat 164.8, SaturatedFat 71.5, Cholesterol 344.7, Sodium 796.3, Carbohydrate 41, Fiber 1.4, Sugar 26.6, Protein 66.7

CROCKPOT BEEF SHORT RIBS



Crockpot Beef Short Ribs image

Found this recipe online a while ago and it is so good I wanted to share with all of you. Enjoy!

Provided by Melissa Turner

Categories     Ribs

Time 8h30m

Number Of Ingredients 16

2 Tbsp vegetable oil
1 large yellow onion (peeled and sliced)
1 bag(s) baby carrots (small bag)
3 stalks of celery (sliced)
3 clove garlic (minced)
3 sprig(s) thyme
1 sprig(s) rosemary
1/3 c flour
8 beef short ribs (about 2 lbs)
2 c red wine
1 3/4 c beef stock
1 can(s) tomato sauce (8 ounce)
1 Tbsp packed brown sugar
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
3 bay leaves

Steps:

  • 1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for 8 to 10 minutes, until just beginning to color. Add the garlic, thyme, and rosemary, and cook for a further couple of minutes. Remove from the pan and place in the bottom of a slow cooker.
  • 2. Season the flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan and brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove the ribs from the pan and place on top of the vegetables in the slow cooker.
  • 3. Add the wine to the pan to deglaze, and reduce it by half, scraping the bottom of the pan to release any sediment. Add the stock, tomato sauce, brown sugar, mustard, Worcestershire sauce, and bay leaves, and stir to combine. Pour the sauce over the ribs and vegetables in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. Serve over mashed potatoes or a creamy polenta.

CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY



Crockpot Beef Short Ribs With Rich Gravy image

Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.

Provided by Bonnie G 2

Categories     Meat

Time 8h20m

Yield 4 Beef Ribs, 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup red wine
2 3/4 cups beef stock
1 teaspoon dried thyme
1 tablespoon tomato puree
1 teaspoon sugar
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch or 2 tablespoons cornflour
5 tablespoons cold water

Steps:

  • For Beef:.
  • Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
  • Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
  • For Gravy:.
  • To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5

SLOW COOKER BEEF SHORT RIBS



Slow Cooker Beef Short Ribs image

Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories     Dinner     Main Course

Time 8h15m

Number Of Ingredients 8

4 pounds boneless or bone-in beef short ribs (about 8 short ribs)
1 teaspoon salt
1 teaspoon black pepper
3 cups beef broth
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 sprig fresh rosemary

Steps:

  • Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
  • Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
  • Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

Nutrition Facts : ServingSize 2 short ribs, Calories 604 kcal, Carbohydrate 4 g, Protein 65 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 195 mg, Sodium 1635 mg, Sugar 1 g

SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS



Slow Cooker Melt-In-Your-Mouth Short Ribs image

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Provided by Food Network

Time 8h10m

Yield 6 servings

Number Of Ingredients 7

6 serving-sized pieces beef short ribs (about 3 pounds)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer

Steps:

  • Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Provided by lgmarge

Categories     Main Dish Recipes     Rib Recipes

Time 5h15m

Yield 8

Number Of Ingredients 9

cooking spray
3 ribs celery, sliced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can water

Steps:

  • Prepare a slow cooker crock with cooking spray.
  • Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  • Cook on High until the ribs are fork-tender, 5 to 7 hours.
  • Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g

SLOW COOKER BEEF SHORT RIBS



Slow Cooker Beef Short Ribs image

Incredibly rich and tender slow cooker beef short ribs yield an otherworldly dinner with so little effort!

Provided by Julia

Categories     Main Course

Time 6h15m

Number Of Ingredients 10

1 Tbsp avocado oil
4 to 5 lbs bone-in beef short ribs
1 tsp sea salt, to taste
1 medium-sized yellow onion, finely chopped
5 cloves garlic, minced
2 cups cherry juice*
1 cup chicken broth
3 large carrots, chopped into large chunks
8 ounces mushrooms, chopped
1 sprig rosemary

Steps:

  • Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
  • Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
  • Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
  • Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
  • Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it's completely fine if the veggies are poking out!).
  • Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
  • Serve with your choice of side dishes and enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 0 grams carbohydrates, Fat 33 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 6-oz. Short Rib, Sugar 0 grams sugar

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SLOW COOKER BEEF SHORT RIBS WITH RICH GRAVY + VIDEO ...
Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook …
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  • Heat the oil on high in a large frying pan (or the bowl of your crockpot if it’s flame-proof like mine - check it out here). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
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  • To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.


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