Crock Pot Short Ribs Recipe

Name: Crock Pot Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Beef Short Ribs; 1 Tablespoon Salt; 1 Tablespoon Pepper; 2 Tablespoons Garlic Powder; 52 ounces, fluid Beef Stock; 8 whole Small Red Potatoes, Cut Into Fourths; 1 pound Baby Carrots, Peeled; 1 whole White Onion, Cut Into 8 Sections; 5 whole Celery Ribs, Cut Into 2 Inch Pieces; 1 Tablespoon Cornstarch

Servings: persons

4 pounds Beef Short Ribs
1 Tablespoon Salt
1 Tablespoon Pepper
2 Tablespoons Garlic Powder
52 ounces, fluid Beef Stock
8 whole Small Red Potatoes, Cut Into Fourths
1 pound Baby Carrots, Peeled
1 whole White Onion, Cut Into 8 Sections
5 whole Celery Ribs, Cut Into 2 Inch Pieces
1 Tablespoon Cornstarch

1
Rub the outside of the short ribs with salt, pepper and garlic powder.
2
In a large skillet over high heat, brown short ribs on all sides.
3
Transfer ribs to crockpot.
4
Add the beef stock, cover and cook on low for 6 hours.
5
Add potatoes, carrots, onions and celery.
6
Continue cooking on low for 5 hours.
7
Before serving, remove one cup of liquid from the slow cooker and whisk in cornstarch.
8
Pour back into crockpot and mix well.
9
Continue to heat until sauce is thickened.
10
Recipe adapted from Paula Deen.

1413

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds Beef Short Ribs, 1 Tablespoon Salt, 1 Tablespoon Pepper, 2 Tablespoons Garlic Powder, and more.

Yes, Crock Pot Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Short Ribs

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