Slow Cooker Ranch Short Ribs Food

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 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

Steps:

• Mix together the beef stock, soy sauce, broad bean paste, brown sugar, sesame oil, garlic and ginger and set aside.
• Add the beef ribs into the slow cooker insert and pour the Asian sauce over the ribs.
• Cover the slow cooker and cook on high for 3-4 hr or 7-8 on low.
• Serve with garnishes to your taste.

SLOW COOKER RED WINE BRAISED RANCH SHORT RIBS

Steps:

• Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. 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 10-12 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 high for 4 hours or on low for 8 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.

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.

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 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 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-COOKED SHORT RIBS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet over medium heat, brown ribs in butter. , Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. , Cover and cook on low for 9-10 hours or until meat is tender.

SLOW COOKER BBQ RANCH RIBS RECIPE

Steps:

• Place ribs into slow cooker and sprinkle ranch dressing packet on top.
• In a medium bowl, whisk together ketchup, mustard, Worcestershire sauce, white vinegar, lemon juice, honey, brown sugar, pepper and salt.
• Pour BBQ sauce over ribs.
• Place lid on slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

SLOW COOKER BBQ RANCH COUNTRY RIBS

Steps:

• Preheat crock pot to high heat. Place ribs into crock pot and season with Ranch dressing packet. Place ketchup, mustard, worcestershire sauce, vinegar, lemon juice, honey, pepper and salt into a large bowl, mixing until combined. Pour BBQ sauce over ribs spreading evenly.
• Close crock pot lid and cook 4-5 hours on high heat. Serve with rice and corn on the cob if desired.

SLOW COOKER MISSISSIPPI RIBS

Steps:

• Rinse ribs, and cut into 2-3 rib sections. Pat dry and lay on a baking sheet. Broil on high heat until they begin to brown. You can eliminate this step. I do it because it looks better when served, but it makes no difference to the taste.
• Place ribs in crock of at least a 5 quart slow cooker.
• Mix the ranch dressing mix and the au jus mix in a small bowl.
• Place the butter over the ribs, trying to distribute it evenly, then sprinkle the mixed gravy/dressing evenly over all.
• Place the pepperocini over the ribs.
• Cover and cook on HI for 5-6 hours or on LOW for 6-8 hours (times are approximate--my cooker cooks hot so mine were done in 5 hrs)
• When ribs are done (the meat will easily fall off the bone BUT they keep their shape when handled), remove them to a platter and cover to keep warm.
• Turn the slow cooker to HI (if it's not already) and add the whiskey and hot sauce if using; stir.
• Mix the cornstarch and water. While stirring liquid, pour in only enough of the cornstarch mixture to thicken gravy to your personal preference. Let the gravy cook about 5 minutes.
• You may place the ribs back in the crock pot in the gravy to keep them warm if you're not eating immediately. Otherwise, pour the gravy in a gravy boat and serve it along with the ribs.
• Mashed potatoes will go very well with this.
• Makes 4-6 servings.

SLOW COOKED BEEF SHORT RIBS

Steps:

• Heat the oil in a large, high-sided casserole and brown the ribs all over (you will need to do this in batches). Set ribs aside and wipe most of the fat from the pan. Add the shallots and cook for 5min, until just beginning to soften, add the spices, garlic and ginger for the remaining minute, then return the beef to the pan with any juices, stirring to coat well. Using a vegetable peeler, zest the orange. Add to the pan along with the juice (about 4tbsp), stock, vinegar, soy sauce and honey. Bring to the boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for 3-4hr, stirring occasionally, add the mushrooms and continue cooking for a further hour, until the meat is tender and just coming away from the bone.
• Carefully remove the meat from the sauce, then bring sauce to the boil and bubble until thickened. Return beef to pan and stir well to coat. Serve with steamed jasmine rice sprinkled with black sesame seeds, pak choi or seasonal greens, micro herbs, if using, and extra sauce on the side.

SLOW COOKER BONELESS BEEF SHORT RIBS BOURGUIGNON

Steps:

• Place bacon in a skillet and heat skillet over medium-high heat. Cook the bacon, adjusting heat as necessary until the bacon is is crisp.
• Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon drippings and refresh with 1 tablespoon olive oil.
• Generously season ribs with salt and black pepper. Continuing on medium-high heat, place half the ribs in the skillet. Brown well on both sides. Transfer to a slow cooker. Repeat with remaining ribs.
• Add wine, broth, tomato paste, bay leaves, thyme, carrots, garlic and bacon to slow cooker.
• Cook for 4-6 hours on HIGH heat or up to 8 hours on LOW heat.
• Approximately half an hour before ribs are done, add thawed frozen pearl onions. Place flour in a small bowl. Remove 4-6 tablespoons of the hot liquid from the slow cooker. Stir 1 tablespoon of the hot liquid at a time into the flour until you have a thick paste.
• Add the slurry (liquid and flour mixture) to the slow cooker and gently stir it in.
• Cook uncovered on HIGH for 20 more minutes or until thickened and pearl onions are heated through.
• Heat butter in a small skillet or saute pan. Add the mushrooms and cook over high heat or until tender and they release their juices. Add to slow cooker and gently stir.
• Shut slow cooker off and let stand for 10 minutes or so. Taste and adjust for seasoning.
• Serve over mashed potatoes, cauliflower puree or polenta.

AMAZING SLOW COOKER SHORT RIBS

Steps:

• Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.
• Season all over with salt and pepper. Pat the seasoning into the meat.
• Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
• Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.
• Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.
• As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves. Add the short ribs to the slow cooker.Bring the vegetable mixture to a simmer then pour over the short ribs.
• Turn the slow cooker on low and cook for 6 - 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.

SLOW COOKER BEEF SHORT RIBS

Steps:

• In a large skillet, fry the bacon strips until most of the fat has rendered out. Remove the bacon and reserve for other uses, or snack on it.
• Season the ribs with salt and pepper and brown over medium-high heat on all sides, about 4 minutes per side, until deep golden brown. If they brown too fast, reduce heat to medium-high.
• Transfer short ribs to a slow cooker. For three pounds of beef short ribs a 4-quart slow cooker would be sufficient but you can go as high as 6 quarts.
• In the same skillet, saute the onion over medium-high heat, until golden brown. Add the garlic and cook for another 20 seconds.
• Once the garlic is fragrant, add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.
• Add the beef broth and stir well. Add the vinegar, honey and dark soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits.
• Taste the sauce and adjust as needed. It should taste just right. If you want more sweetness, add more honey.
• Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way.
• Cook on low for 6-7 hours, or 3-4 hours on high. You can cook longer but more fat will be rendered out and the meat won't taste as succulent.
• Stir well, but be careful to not break the meat pieces. Serve hot over mashed potatoes, pasta, etc.

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 BEEF SHORT RIBS

Steps:

• Using a large skillet, add olive oil and place over medium-high heat. Once hot, add ribs and cook for 1-2 minutes per side, or until browned.
• Transfer beef ribs, salt, onions, poblano peppers and chipotle peppers into slow cooker. Pour undrained crushed tomatoes on top. Cover and cook on low for 7½-8½ hours (or high for 5-6 hours), or until beef is fork-tender.
• Remove beef from slow cooker. Skim off any fat from the cooking liquid.
• Serve beef over mashed potatoes with a spoonful of cooking liquid.
• {Optional} Before serving, garnish with chopped cilantro and a squeeze of fresh lime juice.

SLOW-COOKER SUNDAY SAUCE

Steps:

• In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
• In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.