Crock Pot Short Ribs Recipes

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 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 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 COUNTRY STYLE PORK RIBS

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.

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.

CROCK POT BRAISED SHORT RIBS RECIPE

Steps:

• Heat the vegetable oil over medium heat in a skillet.
• Add the short ribs and onions to the pan. Season with the salt and pepper.
• Sauté for 3-5 minutes on each side until brown.
• Add the short ribs and onions in the crock pot.
• Add all the other ingredients except the corn starch and water to the crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours.
• Remove the ribs, carrots and bay leaf from the crock pot.
• Make a corn starch slurry by dissolving the cornstarch in the water.
• Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
• We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
• Enjoy!

SIMPLE SHORT RIBS - CROCK POT

Steps:

• Preheat oven to 400°F degrees.
• Lay short ribs on a rack in a roaster; sprinkle with salt and pepper to taste.
• Roast for 20 minutes until well browned and fat has drained into the pan.
• In the meantime, peel and cut onions in half. Veggie spray the bowl of the crock pot, place the onions cut side down on the bottom of the crock pot. Sprinkle with salt and pepper to taste. Pour the beef broth over and spread half of the tomato sauce on top of the onions. Remove short ribs from oven; cut each strip in half and lay on top of the onion/tomato in crock pot.
• Sprinkle the smashed garlic over and spread the remaining tomato sauce over the ribs.
• Cook on high for 2 hours, reduce heat to low and cook for about 3 hours, until the meat is tender.
• Serve over mashed potatoes, rice or noodles with veggies on the side.

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 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 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:

• Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
• Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
• Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
• Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
• Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it's completely fine if the veggies are poking out!).
• Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
• Serve with your choice of side dishes and enjoy!

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.