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.
2559 people marked it a Favorite, 1645 people marked it a TryYield: 6 Servings Ready in 10 hours
sgrishka , 2 years 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 , 2 years agoAny good hints on how to skim the fat? It was difficult to do. So we found it way too greasy.
Geekosis , 3 years agoReally good. I used tomato sauce. Meat fell off the bones. Yummy but needs some zing. Added some spices and more garlic.
Fergiej , 3 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 , 3 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
gretcha1 , 3 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!