Crock Pot Short Ribs with Vegetables
July 07, 2014
"Short ribs are so good year round but the are especially good on a snowy Winter night. This recipe is so easy - no minding. Just put together and 5 hours later it is ready to serve. If your crock Pot doesn't have a timer attach one, set it so all will be ready for dinner. Sub other veggies but these ingredients are a lovely combination. Very nice served with a bit of horseradish"
- Serving Size: 1 (2352.7 g)
- Calories 1708.2
- Total Fat - 20.5 g
- Saturated Fat - 6 g
- Cholesterol - 19.2 mg
- Sodium - 3530.8 mg
- Total Carbohydrate - 340.1 g
- Dietary Fiber - 63.1 g
- Sugars - 64.8 g
- Protein - 48.8 g
- Calcium - 404.3 mg
- Iron - 15.8 mg
- Vitamin C - 225.8 mg
- Thiamin - 1.7 mg
Heat oil in a heavy skillet.
Season the short ribs with salt and pepper.
Add short ribs to pan and sear on all sides.
Place the 4 slices onion on the botton of the Crock Pot.
Place a short rib on each onion slice.
Add potatoes, carrots and parsnips.
Sprinkle in the chopped garlic.
Pour in the tomatoes and chili sauce.
Turn crock pot on low
Cook for 5-6 hours
The meat should be falling off the bones
Serve and enjoy
Tips & Variations
- A crock pot large enough to accomodate all the vegetables