Slow Cooker Ranch Short Ribs Recipes
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 COOKER SHORT RIBS
Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Provided by lgmarge
Categories Main Dish Recipes Rib Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare a slow cooker crock with cooking spray.
- Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
- Cook on High until the ribs are fork-tender, 5 to 7 hours.
- Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
- Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g
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.
SLOW-COOKER RANCH SHORT RIBS
Beef short ribs are coated in ranch seasoning and slow cooked with onions, red wine, and mustard until irresistibly tender.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Seal and toss until the short ribs are evenly coated.
- In a large pot or Dutch oven, heat the olive oil until very hot but not smoking. Brown the short ribs on all sides (you may need to do this in two batches), about 10 to 12 minutes total.
- Transfer to a slow cooker. Nestle the onions in and around the short ribs. Mix the red wine and mustard together and pour over the top. Cover the slow cooker.
- Cook on low for 8 hours or high for 4 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 4.1 g, Cholesterol 93.2 mg, Fat 45 g, Fiber 0.5 g, Protein 21.7 g, SaturatedFat 18.1 g, Sodium 198.8 mg, Sugar 1.3 g
SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 7
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.
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THE MOST INCREDIBLE SLOW COOKER SHORT RIBS - FIFTEEN …
2020-11-03 Instructions. Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the short ribs all over with 1 tsp salt and 1/4 tsp black pepper. Heat a …
From fifteenspatulas.com
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- Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the short ribs all over with 1 tsp salt and 1/4 tsp black pepper.
- Heat a large skillet over medium high heat, then add the ghee. Sear the short ribs on all sides until browned and caramelized, about 5 minutes total. The browning is what you're looking for, so take the time it needs to develop that color and flavor.
- Remove the short ribs to a plate, then add the onion, carrot, and celery to the pan. Season with 1/4 tsp salt, and add the thyme and bay leaf. Toss for 1 minute to allow the moisture from the vegetables to deglaze the pan and incorporate the fat and juices.
- Add the wine, beef stock, and honey, and bring to a boil, which should take a few minutes. Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged).
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