Crock Pot Short Ribs
Recipe: #3161
November 27, 2011
Categories: Tomato, Garlic, Onions British, Pacific Northwest, Pacific Rim, Oven Roast, Slow Cooker, Beef Dinner, Crockpot Soup, more
"A simple way to make luscious short ribs, turn them on, have a care free day and in time for supper the house will be filled with a mouth watering aroma."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (460.1 g)
- Calories 470.4
- Total Fat - 32.2 g
- Saturated Fat - 12.7 g
- Cholesterol - 108.9 mg
- Sodium - 112.5 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 2.3 g
- Sugars - 2.8 g
- Protein - 34.6 g
- Calcium - 47.9 mg
- Iron - 4.3 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°F degrees. Lay short ribs on a rack in a roaster; sprinkle with salt and pepper to taste. Roast for 20 minutes until well browned and fat has drained into the pan.
Step 2
In the meantime, peel and cut onions in half. Veggie spray the bowl of the crock pot, place the onions cut side down on the bottom of the crock pot. Sprinkle with salt and pepper to taste. Pour the beef broth over and spread half of the tomato sauce on top of the onions. Remove short ribs from oven; cut each strip in half and lay on top of the onion/tomato in crock pot. Sprinkle the smashed garlic over and spread the remaining tomato sauce over the ribs.
Step 3
Cook on high for 2 hours, reduce heat to low and cook for about 3 hours, until the meat is tender. Serve over mashed potatoes, rice or noodles with veggies on the side.
Tips
No special items needed.
2 Reviews
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