CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY
Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.
Provided by Bonnie G 2
Categories Meat
Time 8h20m
Yield 4 Beef Ribs, 4 serving(s)
Number Of Ingredients 15
Steps:
- For Beef:.
- Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
- Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- For Gravy:.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.
Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5
SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES
Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 4
Number Of Ingredients 7
Steps:
- Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
- Cover and cook on low heat setting 8 to 10 hours.
- Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg
BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
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-COOKED COUNTRY RIBS IN GRAVY
This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place ribs in a 5-qt. slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
Nutrition Facts : Calories 280 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 876mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein.
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SLOW COOKER BEEF SHORT RIBS WITH RICH GRAVY + VIDEO ...
From kitchensanctuary.com
4.9/5 (15)Total Time 8 hrs 20 minsCategory DinnerCalories 442 per serving
- Heat the oil on high in a large frying pan (or the bowl of your crockpot if it’s flame-proof like mine - check it out here). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
- Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.
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