Best Slow Cooker Beef Short Ribs Recipes

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

SLOW-COOKER BARBECUE BEEF SHORT RIBS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
• In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
• With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
• Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
• Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
• Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
• Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
• Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
• Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months. 2 Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain. 6 Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

SLOW COOKER BEEF SHORT RIBS IN WINE SAUCE

Steps:

• heat oil in high walled skillet, brown ribs (3-4 minutes per side) move to slow cooker. Let pan cool while you cut up celery and shallots. Sauté about five minutes add tomato paste. Mash paste into shallots and celery. Add wine, broth brown sugar and flour. Mix thoroughly. Allow sauce to thicken, about 5 minutes. Add to slow cooker. High 7-8 hours Low 11-12 hours

SLOW COOKER BBQ BEEF SHORT RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 6hours.

SLOW COOKER BONELESS BEEF SHORT RIBS BOURGUIGNON

Steps:

• Place bacon in a skillet and heat skillet over medium-high heat. Cook the bacon, adjusting heat as necessary until the bacon is is crisp.
• Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon drippings and refresh with 1 tablespoon olive oil.
• Generously season ribs with salt and black pepper. Continuing on medium-high heat, place half the ribs in the skillet. Brown well on both sides. Transfer to a slow cooker. Repeat with remaining ribs.
• Add wine, broth, tomato paste, bay leaves, thyme, carrots, garlic and bacon to slow cooker.
• Cook for 4-6 hours on HIGH heat or up to 8 hours on LOW heat.
• Approximately half an hour before ribs are done, add thawed frozen pearl onions. Place flour in a small bowl. Remove 4-6 tablespoons of the hot liquid from the slow cooker. Stir 1 tablespoon of the hot liquid at a time into the flour until you have a thick paste.
• Add the slurry (liquid and flour mixture) to the slow cooker and gently stir it in.
• Cook uncovered on HIGH for 20 more minutes or until thickened and pearl onions are heated through.
• Heat butter in a small skillet or saute pan. Add the mushrooms and cook over high heat or until tender and they release their juices. Add to slow cooker and gently stir.
• Shut slow cooker off and let stand for 10 minutes or so. Taste and adjust for seasoning.
• Serve over mashed potatoes, cauliflower puree or polenta.

SLOW COOKER BEEF SHORT RIBS

Steps:

• 1. Season the ribs with salt and pepper. Place some oil in a frying pan and get it hot. Sear the ribs on all sides then add them to the slow cooker.
• 2. Add remaining ingredients and cook on low 8 to 10 hours.