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    You are in: Home / Southern / Slow-Cooker Beef Short Ribs Recipe
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    Slow-Cooker Beef Short Ribs

    Slow-Cooker Beef Short Ribs. Photo by EXTREEK

    1/13 Photos of Slow-Cooker Beef Short Ribs

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 10 mins

    10 mins

    9 hrs

    MizzNezz's Note:

    You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put flour, salt and pepper in a bag.
    2. 2
      Add ribs and shake to coat.
    3. 3
      Brown ribs in butter in a lg skillet.
    4. 4
      Put in slow cooker.
    5. 5
      In same skillet, combine remaining ingredients.
    6. 6
      Bring to a boil, stirring.
    7. 7
      Pour over ribs.
    8. 8
      Cover and cook on low for 9 hours.

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    Ratings & Reviews:

    • on August 21, 2003

      55

      I found this recipe after making an impulse buy of bone-in short ribs late this afternoon. Being new here, I decided to try a recipe rather than use one of my own. This recipe looked interesting, but there was not enough time to cook them in a slow-cooker so I made them in the oven: 350 degrees for 1 1/2 hours. I made a few modifications to the recipe (besides using the oven and bone-in short ribs) which I shall definitely do again. First, I do not have a sweet tooth, so I drastically cut the amount of brown sugar. I decided to gradually add brown sugar to the rest of the mixture so I started with just under 1/4 cup brown sugar (packed a 1/4 cup measure to about 1/3" from the top). I liked the taste of the sauce with this amount so I stopped adding more. The other modifications I made were: 1. Instead of 3/4 cup wine vinegar, I used 1/2 cup wine vinegar and 1/4 cup cider vinegar. 2. The recipe calls for 1 cup beef broth. I used an entire can of double strength Beef Broth, 10 1/2 ounces. For preparation: 1. I browned the short ribs in vegetable oil. Using short ribs with bones, there is more fat in them (than in the original recipe) and I wanted to discard the fat before continuing with the sauce. 2. I put the ribs in a Pyrex dish large enough for the ribs to sit beneath the rim and stuck them in the preheated, 350 oven while making the sauce. 3. I poured all the fat/oil out of the browning pan, but left all the brown flour. To this I added 2 Tbs. butter and sauteed the chopped onion a bit while measuring then adding the other ingredients. The brown sugar was added last. 4. When the sauce was done, I took the ribs out of the oven, covered them with sauce, then tightly sealed the dish with tin foil. 5. After one hour I removed the ribs from the oven, removed all fat on the surface, turned the ribs over, then put them back in the oven for another 1/2 hour. I will definitely make these again. I'm pretty sure the short ribs would have been done in 1 1/4 hours, but I was disorganized and had forgotten to start cooking anything to go with them. Oh, I could not get all the sauce in the baking dish I used. I probably have about a cup left. I intend to marinate chicken pieces in the left over sauce then cook them on the grill this weekend.

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    • on January 12, 2003

      55

      This was REALLY good, Inez!! I was in a bit of a hurry - so I did high for 4 hours, then low for 1 1/2 - turned out fabulous! This recipe is a keeper! Thanks for sharing!!

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    • on December 18, 2002

      55

      Yum, Yum! These were great. They were so tender with lots of flavor. Didn't need those knives as the meat would just fall apart. The family really enjoyed these and advised that the recipe is a keeper. Didn't have enough short ribs so I used some extra lean stew beef which turned out fine. I couldn't quite get it together early enough to get in the 9 hours of cooking but did make it to 7 hours.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (178)

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    Nutritional Facts for Slow-Cooker Beef Short Ribs

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 976.7
     
    Calories from Fat 688
    70%
    Total Fat 76.4 g
    117%
    Saturated Fat 34.7 g
    173%
    Cholesterol 163.9 mg
    54%
    Sodium 979.1 mg
    40%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 1.5 g
    6%
    Sugars 30.8 g
    123%
    Protein 29.4 g
    58%

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