Slow Cooker Saucy Short Ribs Food

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-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 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 SAUCY BARBECUED RIBS

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. Cut ribs into 2- or 3-rib portions. Place ribs in cooker. Sprinkle with salt and pepper. Pour water into cooker.
• Cover and cook on Low heat setting 6 to 7 hours. Remove ribs from cooker; place in shallow baking pan. Drain and discard liquid from cooker.
• Brush both sides of ribs with barbecue sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover and cook on Low heat setting about 1 hour or until ribs are glazed and sauce is desired consistency.

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-COOKED GERMAN SHORT RIBS

Steps:

• In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
• In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
• In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
• Cover, and cook on Low for 6 to 8 hours.
• Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

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.

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.

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 SAUCY SHORT RIBS

Steps:

• Sprinkle beef ribs with seasoned salt and pepper. In 3 1/2- to 4-quart slow cooker, layer ribs and onion. In small bowl, mix remaining ingredients. Pour over ribs.
• Cover; cook on Low heat setting 7 to 9 hours. Remove excess fat from top of sauce; serve sauce over ribs.

SLOW-COOKER SWEET AND TANGY SHORT RIBS

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
• In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.

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 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.

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 SANDWICH

Steps:

• Place ribs in slow cooker; top with onion wedges.
• Combine wine, garlic, Worcestershire sauce and 1 tsp salt in small bowl; pour over ribs. Cover and cook on low 9-12 hours or until meat is very tender and falls away from bones.
• Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.
• With tongs or slotted spoon, place ribs and onions in shallw pan; remove bones and fat.
• Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use.
• Place meat in rolls; top with sauce.

SLOW COOKER BEEF SHORT RIBS

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.

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)

Steps:

• Trim excess fat off ribs.
• In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
• Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
• In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
• Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
• Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
• Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.

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.

SAUCY SHORT RIBS

Steps:

• set oven to 325 degrees.
• In a saucepan, combine all ingredients, except the meat.
• Bring to a boil; reduce heat, cover and simmer for 15 minutes.
• Set aside 1 cup for basting.
• Place ribs in a greased roasting pan; pour remaining marinade over ribs.
• Cover, and refrigerate for at least 2 or more hours.
• Drain, and discard marinade.
• Bake, uncovered for 1 hour, or until meat is tender, basting frequently with reserved marinade.

EASY SLOW COOKED BEEF SHORT RIBS PASTA SAUCE

Steps:

• If cooking in a slow cooker, in a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
• Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.
• Add the garlic, and cook until fragrant.
• Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.
• Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
• Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)
• After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
• If cooking on the stovetop, use a Dutch oven instead of the skillet.
• Brown the ribs, set aside and brown the vegetables.
• Return the ribs to the pot, add the other ingredients and bring to a boil.
• Reduce heat to a simmer and cook for 3 to 4 hours or until the meat begins to fall off the bones.
• Remove the meat from the bones and stir into the sauce.
• Cook the pasta until it is "al dente", then drain.
• Add a scoop of sauce to the pasta and mix.
• Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.
• Pass the cheese around the table.

SLOW COOKER BEEF SHORT RIBS WITH GINGER-MANGO BARBEQUE SAUCE

Steps:

• Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker.
• Add barbecue sauce. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
• Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

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.

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.