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Slow-Cooked Short Ribs

 Slow-Cooked Short Ribs
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
12 ServingsPrep: 25 min. Cook: 9 hours


  • 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


  • 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.

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Slow-Cooked Short Ribs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.