Crockpot Beef Short Ribs
by sgrishka
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.
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INGREDIENTS
- 2 tablespoons Olive oil ; (more if you need it)
- 3 1/2 pounds Beef short ribs ; (or beef chuck pot roast cut in chunks)
- Salt and fresh ground black pepper ; to taste
- 4 medium Potatoes ; (up to 6) peeled and cut into 2-inch chunks
- 1 cup Baby carrots
- 1 large Onion ; cut into 8 to 12 wedges
- 1 cup Ketchup
- 1/4 cup Water
- 1/4 cup Red wine vinegar
- 1 tablespoon Paprika ; (regular or smoked paprika)
- 1 teaspoon Chili powder
- 1/2 teaspoon Dry mustard
- 1/2 teaspoon Garlic powder
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Salt
- Optional Thickener
- 1 tablespoon Cornstarch
- 1/4 cup Water
INSTRUCTIONS
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.
NOTES
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.
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (547g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 877 | ||
| Calories from Fat: 473 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 52.6g | 70 % | |
| Saturated Fat 20.7g | 103 % | |
| Monounsaturated Fat 22.6g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 185.2mg | 57 % | |
| Sodium 656.9mg | 23 % | |
| Potassium 1772.7mg | 47 % | |
| Total Carbohydrate 44.1g | 13 % | |
| Dietary Fiber 6.5g | 26 % | |
| Sugars, other 37.7g | ||
| Protein 56g | 80 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 877
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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