Slow-Cooker Melt-In-Your-Mouth Short Ribs

Slow-Cooker Melt-In-Your-Mouth Short Ribs created by dellarusso

This takes minutes to throw together in the morning and tastes delicious. Recipe is from Campbells.

Ready In:
8hrs 10mins
Serves:
Units:

ingredients

directions

  • Place the beef into a 3 1/2- to 6-qt. slow cooker.
  • Add the brown sugar, garlic, thyme and flour.
  • Toss to coat.
  • Stir the soup and ale in a small bowl.
  • Pour over the beef.
  • Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
  • Serve with the mashed potatoes or noodles, if desired.
  • This could be cooked in the slow cooker on high for 4-5 hours, but I haven't tried it.
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"This takes minutes to throw together in the morning and tastes delicious. Recipe is from Campbells."

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  1. dellarusso
    Slow-Cooker Melt-In-Your-Mouth Short Ribs Created by dellarusso
  2. Oldman437
    These are good short ribs. I've followed "beef & beer" recipies before, and the beer you use makes a big difference in flavor. Also, my store only had 2 lb. packages of short ribs, so I mixed the ribs with 1 lb of beef stew meat. The ribs taste better than the stew meat. Maybe the fat is better at absorbing the flavor. Anyway, I'm glad I used the dark beer and bone in ribs.
  3. Crossroads45
    I made these ribs last April for my husbands birthday. My brother-in law and his wife were there and they all loved, loved, loved these ribs. I am making them tomorrow now for my brother-in-law's birthday and my hubby is like a little kids waiting for them. I used Newcastle for the beer. It absolutely has to be dark beer without a doubt. I also use some Old Bay for seasoning. YUMMM
  4. Srqchic
    I feel terrible writing this, but we really did not enjoy this recipe at all. The sauce is missing something and I can't figure out what it is. The sauce was very bland and couldn't be doctored up to taste better. I have made much better short ribs with other recipes on the site.
  5. GrandmaG
    I purchased Campbell Soups slow cooker recipe book a few years ago. This recipe is one of my favorites out of the book. I use the boneless beef short ribs, (less fat, more meat) and imported dark German beer. Wonderful flavor and tender ribs every time. A good tip to remember is the better the beer, the better the flavor. Save the bud light for drinking!
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