Crockpot Beef Short Ribs

Slow cooker, crockpot recipes are solid weekend meals when you have time for a long cook. They also have the added benefit of making the house smell great while you wait for the meal to get done. This recipe features Crockpot Beef Short Rib, which is a naturally tough piece of meat. Slow cooking with broth and vegetables breaks down the muscle fibers in the rib leaving a tasty, tender dish.

Ingredients:

  • 1-2 1/2 pounds of beef short ribs

  • 32 ounces of beef broth

  • 1 McCormick “Slow Cooker” seasoning packet

  • Favorite seasoning such as Lane’s SPG or our San Jacinto spice blend or simple Salt and Pepper

  • 4 medium carrots, chopped

  • 4-6 stalks of celery, chopped

  • 1 large White onion, sliced

  • 2-3 potatoes, diced

Directions:

  1. This is a long cook, so best to start it at least 5 hours before service. About an hour before you begin your cook, season the beef ribs with either salt and pepper or your favorite seasoning. Place on a rack and put in the refridgerator.

  2. Add the chopped carrots and celery, the sliced onion, and the diced potatoes to a large crockpot set for high heat. Add the beef broth and Slow Cooker seasoning packet. Place the beef ribs on top of the vegetables and cover.

  3. The target temperature is between 203 and 205 F, so this will likely take 4-6 hours for the full cook to complete.

  4. I recommend periodically moving the beef ribs around and flipping them over to increase overall cooking. Once the ribs are at target temperature and flaky with a fork, you are ready to serve. Place the vegetables and some broth in a large servicing bowl. Place the ribs on top.

  5. Note — Beef ribs are a fatty cut of meat, which will render heavily during cooking. So best to choose more meat to cook than end up with a few ribs with little meat on them.


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Entrees, BeefLindsey LeistKlemchuk PLLC