Simple Short Ribs Crock Pot Food

SIMPLE SHORT RIBS - CROCK POT

Steps:

• Preheat oven to 400°F degrees.
• Lay short ribs on a rack in a roaster; sprinkle with salt and pepper to taste.
• Roast for 20 minutes until well browned and fat has drained into the pan.
• In the meantime, peel and cut onions in half. Veggie spray the bowl of the crock pot, place the onions cut side down on the bottom of the crock pot. Sprinkle with salt and pepper to taste. Pour the beef broth over and spread half of the tomato sauce on top of the onions. Remove short ribs from oven; cut each strip in half and lay on top of the onion/tomato in crock pot.
• Sprinkle the smashed garlic over and spread the remaining tomato sauce over the ribs.
• Cook on high for 2 hours, reduce heat to low and cook for about 3 hours, until the meat is tender.
• Serve over mashed potatoes, rice or noodles with veggies on the side.

FAST AND EASY SLOW-COOKED SHORT RIBS

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.

SIMPLE CROCK POT SHORT RIBS

Steps:

• Fit the ribs in as as best as you can in one layer. I have the oval shaped crockpot which works best for this.
• Add remaining ingredients.
• Cook for 8 hours on low.
• How simple is that!

CROCK POT SHORT RIBS

Steps:

• Place ribs in slow cooker.
• Whisk together remaining ingredients.
• Pour over ribs.
• Slow cook on high for 6 hours.

SLOW COOKER SHORT RIBS

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.

SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS

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

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.

SLOW-COOKER RANCH SHORT RIBS

Steps:

• Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Seal and toss until the short ribs are evenly coated.
• In a large pot or Dutch oven, heat the olive oil until very hot but not smoking. Brown the short ribs on all sides (you may need to do this in two batches), about 10 to 12 minutes total.
• Transfer to a slow cooker. Nestle the onions in and around the short ribs. Mix the red wine and mustard together and pour over the top. Cover the slow cooker.
• Cook on low for 8 hours or high for 4 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

SLOW-COOKER SHORT RIB DINNER

Steps:

• Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
• Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
• Spoon browned beef into slow cooker. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally. Sprinkle beef with salt, thyme, basil and pepper. Pour hot wine mixture over beef.
• Cover; cook on low setting for 8 to 10 hours.
• About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
• In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.

SLOW COOKER SHORT RIBS RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place short ribs in the bottom of slow cooker and season with salt and pepper, to taste.
• In a mixing bowl, whisk together condensed onion soup and chili sauce. Spoon over the ribs.
• Sprinkle rosemary on top.
• Cook on low for 8-10 hours.

SLOW-COOKER SHORT RIBS

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.

BONELESS SHORT RIBS IN A CROCK POT

Steps:

• In a big bowl, mix together flour, salt, pepper and onion powder (if you use a fresh onion put it in with the liquid instead).
• Dredge the ribs in the mixture and then assemble in an aluminum foil pan with a bit of oil. Broil in the oven until they are browned.
• While you're browning - mix together all the other ingredients (fresh onion if applicable) using a wire whisk.
• Peel and cube potatoes and arrange them in the bottom of the crock pot - season with salt.
• When meat is browned, place on top of the potatoes and pour the liquid mixture over it.
• Cook for 6 hours on high - or longer on low.
• During the last 2 hours or so, mix it up.
• During the last hour - mix it again and put in the mushrooms.
• When the crock is done cooking - remove meat; remove potatoes. Use Flour - 1 tbsp at a time to make the gravy smooth and thick - depending on how much liquid you have you'll need to keep adding the flour until smooth (I use a wire whisk and do this directly in the crock pot).
• Serve the potatoes and meat in separate plates with the gravy on the side.
• As an aside, the gravy is really delicious so you could omit the potatoes from the crock pot and do mashed potatoes instead.
• I do NOT use carrots because their taste contaminates everything in the crock pot and makes everything taste like carrots.
• I do NOT use a fresh onion because the flavour is sometimes too overpowering.

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

SLOW-COOKER BEEF SHORT RIBS

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.

SLOW-COOKER BBQ SHORT RIBS

Steps:

• Place ribs in Slow Cooker; top with onions, then combined remaining ingredients. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from Slow Cooker; cover to keep warm.
• Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

SLOW COOKER SHORT RIBS RECIPE BY TASTY

Steps:

• In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and ½ teaspoon of salt until well combined.
• Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
• Add the spice mix over the meat.
• Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
• Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
• Add green beans during the last 30 minutes of cooking time.
• Enjoy!