Slow Cooker Short Ribs
Recipe: #6751
October 10, 2012
Categories: Ribs - Beef, Short Ribs, Game/Sports Day Sunday Dinner, Slow Cooker, Gluten-Free, Kosher, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"There's a ton of short rib recipes and I've probaby tried most of them however this one has stayed a favorite"
Ingredients
Nutritional
- Serving Size: 1 (464.3 g)
- Calories 888.6
- Total Fat - 56.5 g
- Saturated Fat - 22.5 g
- Cholesterol - 193.5 mg
- Sodium - 1038.5 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 4.8 g
- Sugars - 24.1 g
- Protein - 59.2 g
- Calcium - 56.6 mg
- Iron - 7.1 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cover the bottom of the slow-cooker with onions and garlic. Heat oil in large skillet over medium-high heat. Season the ribs on all sides with salt & pepper. Sear the ribs in batches in the hot oil. Place in slow cooker with the onions. Cook on Low for 5 hours.
Step 2
To make the sauce, combine stirring the chili sauce, preserves, sugar, vinegar, Worcestershire, Dijon, and cloves in a saucepan and heat over medium for about 5 minutes just to warm.
Step 3
Open the slow cooker and remove any fat in the juices from the ribs. Then pour the sauce in the slow cooker to cover the ribs, replace the lid of the slow cooker, and turn heat up to High. Cook for 30 more minutes, or you could finish cooking the ribs and sauce in the oven.
Tips
No special items needed.