Best Crock Pot Short Ribs And Cabbage Stew Recipes

SLOW COOKER SHORT RIB STEW

Steps:

• Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
• In a skillet, heat oil or butter and brown short ribs on all sides.
• Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
• Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
• Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.

SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS

Steps:

• Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.