SLOW COOKER BEEF SHORT RIBS
Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Provided by Rachel Farnsworth
Categories Dinner Main Course
Time 8h15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 short ribs, Calories 604 kcal, Carbohydrate 4 g, Protein 65 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 195 mg, Sodium 1635 mg, Sugar 1 g
SLOW COOKER SHORT RIB STEW
Provided by Lexi
Yield 4
Number Of Ingredients 17
Steps:
- Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
- In a skillet, heat oil or butter and brown short ribs on all sides.
- Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
- Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
- Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
Nutrition Facts : ServingSize As served, Calories 711 calories, Sugar 10.4g, Sodium 1615mg, Fat 24.3g, SaturatedFat 8.2g, Carbohydrate 48.7g, Fiber 8.6g, Protein 71.3g, Cholesterol 188mg
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
BEEF SHORT RIB STEW (SLOW COOKER KALBIJJIM)
Provided by Food Network
Categories main-dish
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a blender, blend the soy sauce, mirin, sake, black pepper, daikon radish, Asian pear, apple and garlic until smooth.
- Rub the short ribs with the vegetable oil and season with ample kosher salt and freshly ground black pepper. Set a large cast-iron pan over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before each surface has formed a crust. Trust us, it will pay off in the end! Drain the seared ribs of their fat.
- Place the seared meat at the bottom of a slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes then pour in soy sauce mixture and stock on top. The sauce may have settled, so give it a good stir before pouring.
- Cook on the slow cooker's low setting until the meat is fork tender and falls off the bone, about 6 hours.
- Alternatively, if not using a slow cooker: If you're not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and beef stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 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.
HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
CROCK POT SHORT RIBS AND CABBAGE STEW
A beefy, sweet, spicy un-thickened stew topped with short ribs. Try mashing up your potatoes in the sauce with a fork - a left over penchant from my childhood.
Provided by Lorac
Categories Stew
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Add oil to a nonstick skillet and heat on high.
- Place flour in a plastic bag, add one rib at a time, and shake to coat.
- Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.
- Add broth to skillet, stir, scraping up browned bits.
- Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.
- Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.
- Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.
- To serve place a rib in the bottom of 6 soup plates and top with stew.
Nutrition Facts : Calories 154.9, Fat 2.9, SaturatedFat 0.5, Sodium 682.5, Carbohydrate 30.2, Fiber 4.9, Sugar 17.1, Protein 4
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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SLOW COOKER SHORT RIB BEEF STEW - GOURMET GARDEN
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Cuisine AmericanCategory Entrees,Soups, Stews, And Chili,StewServings 8
- Heat oil in Dutch oven or large deep skillet on medium-high heat. Add half of the short ribs; cook 5 to 10 minutes or until browned on all sides. Place in slow cooker. Repeat with remaining short ribs and transfer to slow cooker. Add remaining 1/2 cup beef stock to Dutch oven and bring to boil, scraping to remove brown bits on bottom of pan. Carefully pour over short ribs in slow cooker.
- Add potatoes, carrots, onion, and 2 tablespoons of the Parsley to slow cooker, stirring to mix. Cover. Cook 8 hours on LOW or 4 hours on HIGH until short ribs are tender.
- Mix water and cornstarch in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 30 minutes longer on HIGH, or until sauce is thickened. Stir in peas during last 5 minutes of cooking. Garnish with remaining 1 tablespoon Parsley.
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