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Slow-Cooked Short Ribs Recipe

Slow-Cooked Short Ribs Recipe photo by Taste of Home

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Smothered in a mouthwatering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook - after everything is combined, the slow cooker does all the work.—Pam Halfhill, Medina, Ohio

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Slow-Cooked Short Ribs Recipe

Prep: 25 min. Cook: 9 hours

Yield: 12 Servings

25 540 565

Ingredients

2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds boneless beef short ribs
1/4 to 1/3 cup butter
1 large onion, chopped
1-1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1-1/2 teaspoons chili powder

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
Cover and cook on low for 9-10 hours or until meat is tender. Yield: 12 servings.

Originally published as Slow-Cooked Short Ribs in Taste of Home June/July 2000, p33

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Slow-Cooked Short Ribs

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Reviewed on Oct. 20, 2010 by ajscherer

My husband is a hunting guide. So coming up with recipes for hungry hunters is a must for me. This recipe made the cut. Wonderfuly tangy and melt in your mouth meat. I made with pork, but I am sure that beef would be awesome also. This will be going in the "Family Cook Book" for sure.

Reviewed on Dec. 20, 2009 by ragsfood

Melts in your mouth. I'm not one crazy abot ribs but I will eat these!

Reviewed on Dec. 20, 2008 by rita218

I have made this recipe many times, substituting country style pork ribs for the short ribs. It is a family favorite and a crowd pleaser. (the cooking time is less for pork)

Reviewed on Nov. 12, 2008 by Sprowl

This is one of my most requested company recipes. Very tasty!

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