Crock Pot Beef Short Ribs

"Tender would be the word for these ribs when done!"
 
Download
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Bergy photo by Bergy
photo by Chef Booshman photo by Chef Booshman
Ready In:
8hrs 15mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Brown ribs in oil and place in crock pot with the onions, spuds and carrots.
  • Mix together the remaining ingredients and pour over ribs and veggies.
  • Cover and cook on low for 8-10 hours.
  • Remove ribs and veggies, and add the cornstarch mixture to thicken liquid if desired.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Virginia Chandler
    Easy simple and delicious. And tender is right, the meat was falling off the bones.I threw this together this morning and this evening we had a yummy dinner. The gravy was a nice change from the usual barbeque sauce.
     
  2. Bergy
    I had a very busy day ahead of me and a regular was dropping in for dinner so this was the perfect recipe. Easy, no care and very tasty. I put everything on a platter kept it warm in the oven while I thickened he gravy- Enjoyed by all thanks Dibs
     
  3. Blue Bustard
    I followed the recipe exactly except I substituted 12 ounces of red wine for the water and added 8 ounces of sliced mushrooms. It was excellent. The flavours were superb - nuanced without being brash. The left-overs were also great. A keeper.
     
  4. RogerOH
    Very easy recipe and had good flavor. I did not get it on when I wanted to and had only six hours in the crookpot. I sarted out on high reducing to low. After six hours thay were tender and flavorful. The only thing that I did different was to add some liquid smoke to the recipe. I will try it again when I can get the full 8 to 1o hours on low and see what happens.
     
  5. Mrs. DeVelopment
    I made this for my family's Christmas eve party and it was decent but I probably wouldn't make short ribs with this recipe again. The meat was falling off the bone which was nice, but I didn't think the flavor was much of anything. I doubled the sauce and then when all was said and done we didn't end up making any gravy. Maybe we would have like it more had we made up the gravy. Will post pic soon. Thank you for posting!
     
Advertisement

Tweaks

  1. Blue Bustard
    I followed the recipe exactly except I substituted 12 ounces of red wine for the water and added 8 ounces of sliced mushrooms. It was excellent. The flavours were superb - nuanced without being brash. The left-overs were also great. A keeper.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes