Slow Cooker Barbecue Beef Short Ribs Food

SLOW-COOKER BARBECUE BEEF SHORT RIBS

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.

SLOW COOKER BBQ SHORT RIBS

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.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

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 BARBECUE RIBS

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

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.

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

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 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!

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 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 BARBECUE BEEF SHORT RIBS

Steps:

• Gather the ingredients.
• On a work surface, rub the ribs with salt and pepper.
• In a large skillet, heat the olive oil and place the ribs to sear on all sides, or about 2 to 3 minutes. You want a nice brown color all over the exterior.
• Remove the ribs from the pan and place them in the ceramic insert of the slow cooker.
• In a medium-size bowl, combine the beef stock , red wine, 1/4 cup of water, and liquid smoke, if using.
• Pour the stock mixture on top of the ribs and set the temperature of the pot for medium heat. Cook the ribs for 2 1/2 to 3 hours.
• Check the ribs after 2 1/2 to 3 hours and discard all the rendered fat by carefully draining all the liquid in the pot. Keep the ribs in the ceramic insert.
• In a medium-size bowl, combine the barbecue sauce, 3 tablespoons of the remaining water, the Worcestershire sauce, onion powder, chili powder , and garlic powder. Combine well.
• Pour the barbecue sauce mixture over ribs and reduce the slow cooker heat to low. Allow the ribs to cook for another 2 to 3 hours. Stir well before serving.