Braised Short Ribs Crock Pot Recipes

CROCK POT BRAISED SHORT RIBS RECIPE

Steps:

• Heat the vegetable oil over medium heat in a skillet.
• Add the short ribs and onions to the pan. Season with the salt and pepper.
• Sauté for 3-5 minutes on each side until brown.
• Add the short ribs and onions in the crock pot.
• Add all the other ingredients except the corn starch and water to the crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours.
• Remove the ribs, carrots and bay leaf from the crock pot.
• Make a corn starch slurry by dissolving the cornstarch in the water.
• Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
• We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
• Enjoy!

BRAISED SHORT RIBS (CROCK POT)

Steps:

• Place ribs on broiler rack and brown to remove fat. Drain well.
• Combine 1/2 cup flour with paprika, salt and dry mustard. Toss with ribs.
• Place remaining ingredients (except 2 TBSPS flour and 2 TBSPS water) in Crock Pot.
• Stir to mix ribs with onion rings -- be sure the onions are under the ribs, not on top.
• Cover and cook LOW 8-12 hours.
• Remove the ribs to warm serving platter. Make a smooth past of the flour and water. Turn Crock Pot to HIGH and stir in paste. Cover and cook until gravy is thickened.

BRAISED SHORT RIBS (CROCK POT)

Steps:

• Sprinkle ribs with coarse salt and pepper.
• Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
• Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

CROCK-POT BRAISED SHORT RIBS

Steps:

• Toss short ribs in food storage or paper bag with flour, paprika, chili powder, salt and pepper.
• In skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the crock-pot.
• In same skillet, heat apple juice and beef broth, pour over the ribs and add chopped onions.
• Cover and cook on low heat for approximately 8 hours.

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.