Ready in 10 hours
This is a delicious Short Rib recipe, with the beef turning meltingly tender...and accompanied by a rich and savory sauce made from the beef drippings. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. This easy crockpot recipe makes an excellent "stick-to-your-ribs" meal, especially for cold weather.
"My husband, daughter and I all loved this. I had never used the crockpot before, and it was so easy! I left out the chili powder, as we don't like very spicy foods, but it was excellent without it. We all thought it tasted like brisket. All we had left over was potatoes, so I think I'll use less next time, and maybe more carrots. I also thought about adding mushrooms, but forgot to do it."- Sharonrb
Top-ranked recipe named "Crockpot Beef Short Ribs"
Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.
In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.
Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.
If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.
Makes 6 generous servings.
Cooks Note: You may bake the short ribs in a covered Dutch oven placed in a 325 degree oven for two hours if you don't have a slow cooker.
As with many recipes, this one is even better the next day because the flavors have blended together and if you refrigerate the sauce, the excess fat can be scraped off the top.
cindypriest 1 year ago
sgrishka 1 year agoLisaAngelina, you may have missed the notes at the end of the recipe but if you refrigerate the sauce after cooking, the excess fat will solidify and can be easily scraped off the top.
LisaAngelina 1 year agoAny good hints on how to skim the fat? It was difficult to do. So we found it way too greasy.
roz6844 2 years ago
Geekosis 2 years agoReally good. I used tomato sauce. Meat fell off the bones. Yummy but needs some zing. Added some spices and more garlic.
Fergiej 2 years agoI really like this one. I used the chuck roast and it was a crowd pleaser or sure. Next time I think I'll punch up the gravy just a bit. A little more chili powder and mustard. Maybe a bit more worchestershire.
HONYDO 2 years agoHad this tonight & my husband & I loved it. I like that it was easy to make. Like everyone else I used the tomato sauce instead of the Ketchup. Will have again & again
tootesfidget 2 years agoVery Good
gretcha1 2 years agoI made loved it, as well as my daughter. I did find the ketchup a little sweet and may try the below suggestions and use tomato sauce instead of ketchup. It was easy and delicious. The meat was tender and juicy! I will make it again!
Ktobolsky 2 years agoAwesome recipe! My husband is usually the cook around here but he loved this dish!! Meat just fell apart! I made it exactly like it called for too :)