SLOW-COOKER BALSAMIC SHORT RIBS
Now here's a healthy beef short ribs recipe you can serve to company-even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).
Provided by Carolyn Malcoun
Categories Low-Carb Slow-Cooker Recipes
Time 4h30m
Number Of Ingredients 13
Steps:
- Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
- Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
- Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Nutrition Facts : Calories 281 calories, Carbohydrate 13 g, Cholesterol 59.4 mg, Fat 15.1 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 415.6 mg, Sugar 7.9 g
KETO RIBS
Tender, juicy ribs cooked in the slow cooker and slathered in sugar free BBQ sauce make for a tasty low carb dinner. This recipe makes 2 full racks of ribs and nutrition information is based on a half rack serving. We often cut the ribs into thirds to feed our family and then get 6 portions.
Provided by Karly Campbell
Categories Pork
Time 23m
Number Of Ingredients 10
Steps:
- Remove the membrane from the back of the ribs and cut each rack of ribs in half so that they fit easily in the slow cooker.
- In a small bowl, whisk together the paprika, brown sugar substitute, salt, pepper, garlic powder, onion powder, and parsley.
- Sprinkle the dry rub over each side of the ribs and use your hands to press it into the meat.
- Add the apple cider vinegar to the bottom of a slow cooker along with 2 tablespoons of water. Place the ribs in the slow cooker.
- Cook, covered, on high for 4 hours or low for 8 hours.
- When ribs are tender but not falling apart, carefully remove them from the slow cooker to a large baking sheet. Brush with barbecue sauce.
- Place under the broiler until the sauce has thickened and begun to caramelize, about 5 minutes.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 706 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 58 grams protein, ServingSize 1, Sodium 1929 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
GOOD LOW-CARB SLOW-COOKED SHORT RIBS
Make and share this Good Low-Carb Slow-Cooked Short Ribs recipe from Food.com.
Provided by Latocha_Duckworth
Categories Meat
Time 8h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
- Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the onion and place it on top of the ribs. Pour the sauce over the onion and ribs.
- Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time).
- This recipe came from the book "500 Low-carb Recipes" by Dana Carpender.
Nutrition Facts : Calories 1091.8, Fat 98.8, SaturatedFat 42.9, Cholesterol 206.8, Sodium 1178.9, Carbohydrate 7.2, Fiber 1.2, Sugar 3.5, Protein 41.6
SLOW COOKER RIBS
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 7
Steps:
- Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
- Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
Nutrition Facts : Calories 414 calories, Fat 24.1 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 21 grams sugar, Fiber 1.4 grams fiber, Protein 23.16 grams protein, Sodium 1.9 milligram of sodium
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