CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY
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
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
COUNTRY RIBS DINNER
Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne. -Rose Ingall, Manistee, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.
Nutrition Facts : Calories 528 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1016mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 43g protein.
SLOW-COOKER COUNTRY STYLE PORK RIBS
Serve up juicy, tangy restaurant-quality country style pork ribs that slow cook all day, delivering maximum barbeque flavor. These delectable ribs are super-easy to serve and just as easy to eat, with no messy bones. For the cook, there's just a one-pot cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs.
- Cover; cook on Low heat setting 9 to 10 hours.
Nutrition Facts : Calories 850, Carbohydrate 35 g, Cholesterol 215 mg, Fat 4 1/2, Fiber 1 g, Protein 54 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 31 g, TransFat 0 g
CROCK POT COUNTRY RIBS AND GRAVY
Slow cooked country style ribs with mushrooms, gravy mix, and other ingredients, an easy crockpot pork recipe.
Provided by Chef Firedancer
Categories Inexpensive
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot.
- Cover and cook on LOW setting for 7 to 9 hours.
- Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened.
- Serve country-style ribs on bread with mashed potatoes and corn.
Nutrition Facts : Calories 470.8, Fat 31.4, SaturatedFat 10.6, Cholesterol 105.8, Sodium 505, Carbohydrate 16.5, Fiber 0.8, Sugar 1.8, Protein 29
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
SLOW COOKER COUNTRY-STYLE RIBS
Make and share this Slow Cooker Country-Style Ribs recipe from Food.com.
Provided by Chef Heather
Categories Pork
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease the crockery insert of a 5 to 6-quart slow cooker.
- Wash pork, trim excess fat and pat dry with paper towels.
- Put the sliced onions in the bottom of the slow cooker, then place pork on top.
- Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces.
- Pour apple juice evenly over the pork.
- Cover and cook on LOW for 7 to 8 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce.
- Cover and cook on LOW for 1 hour longer.
Nutrition Facts : Calories 457.9, Fat 20.4, SaturatedFat 4, Cholesterol 126.1, Sodium 785.5, Carbohydrate 33.2, Fiber 0.8, Sugar 25.2, Protein 33.2
COUNTRY PORK RIBS IN TOMATO GRAVY RECIPE
Perfect cold weather dinner. Braised country ribs in a non-Italian tasting tomato, onion, garlic gravy. Most of the garlic and onion melt into the gravy. Wonderful flavor with few ingredients. No spaghetti sauce taste but the "gravy" would be a great, different not-sweet spaghetti sauce. I suppose you could use Italian herbs, but don't! Try it this way first. Make a big batch because this freezes well and the frozen leftovers were delicious. I believe I found this at about.com.
Provided by Jezski
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large, heavy Dutch oven over medium high heat. When hot, add teaspoon of olive oil and swirl to coat the bottom of the pan. Sear the pork ribs on both sides until golden brown, turning only once. You may need to do this in batches. Do not crowd the pan. Remove to a platter.
- Add the remaining 1 teaspoon of olive oil to the Dutch oven, along with the sweet onion rings. Toss to coat. Reduce heat to medium-low, cover, and sweat the onions, stirring often, until soft and translucent, about 5 minutes.
- Add the garlic, both cans of tomatoes, and water to the onions. Stir to combine, then return the pork ribs to the pot along with any collected juices.
- Simmer the pork ribs in the tomato gravy 1-1/2 to 2 hours, until pork is tender. Taste and add additional salt and pepper if warranted.
- Stir 1 cup of the tomato gravy into the cooked pasta as soon as it is done. Portion the pasta into shallow bowls, top with pork ribs, spoon on some tomato gravy, and garnish with chopped parsley. Serve immediately.
OVEN BAKED COUNTRY RIBS WITH GRAVY
This is a very economical recipe that I came up with out of sheer boredom. Country ribs are always on sale and because of that, I buy them often, but we got tired of BBQ ribs fast! I used very lean, boneless ribs and they came out flavorful and fork tender. I made the entire recipe in my cast iron skillet, but you can also bake it in a casserole dish. As always, this is a base recipe. Feel free to adapt to your family's tastes.
Provided by Deely
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Dredge in flour sage, salt and pepper mixture.
- Heat oil and butter in a medium high fry pan.
- Add ribs and brown on all sides, then remove from pan.
- Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
- Add soup, broth, water and Kitchen Bouquet, stir to combine.
- Add ribs back to pan and spoon soup mixture over meat.
- Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
- Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.
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SLOW COOKER COUNTRY STYLE RIBS WITH MUSHROOM GRAVY
From plowingthroughlife.com
5/5 (1)Total Time 4 hrs 40 minsCategory Main CourseCalories 332 per serving
- Mix wine, mushroom soup and onion soup mix well and spread mixture in an even layer in the crock pot.
- Add country style ribs and fresh mushrooms and push down into mixture. The ribs should be mostly submerged
- Cook on high for 4 - 6 hours or cook on low for 6 to 8 hours. Pork should be fork tender when done.
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