Slow-Cooker Beef Short Ribs

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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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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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.

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outstanding I made a pig of myself so did the rest of the family

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These were very good and tender. The sauce was great on mashed potatoes. It's a great dish for a chilly fall day!

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I've made this about 6 times now; it's a favorite!
My tips: 1) Preheat your crock on high as you gather the ingredients, and cook on High for at least an hour. Turn to Low. Go to work or to sleep.

2) I pour out the pan juices into a sauce pan and thicken by adding corn or potato starch. (1tbsp mixed w/ a bit of cool water, stir in, boil, and reduce.)

3) Ginger, sesame oil and some soy/ teriyaki (sp?) sauce instead of Worcestershire sauce gives a wonderful Asian slant.

Thank you for sharing!

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Delicious as fully expected from a MizzNezz recipe ;)! I purchased only 1.5 lbs of ribs as I cooked only for me. I prepared the sauce as directed using minced onions because I thought I had an onion, but not so (senior moment). I cooked on high for 1 hour, then on low for 4 hours and mine were done to perfection. I will say there is a flavor in the sauce that I cannot put my finger on, but I didn't care for it. I would guess it may be the red wine vinegar since that is the only ingredient that I have not used very much and am not that familiar with in a sauce. However, it was still very good and will definitely make again, perhaps not using red wine vinegar just to see if I am correct about the flavor. Thanks for the keeper MizzNezz!

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Great success with my family!!! I used bone-in short ribs, a little over 3 lbs. I did not have chili sauce so I used extra catsup and 1 tablespoon of Sriracha. I followed all the directions except I cooked on high in my large crockpot for 5 1/2 hours and then I removed the ribs from the meat (very easily!) and defatted the sauce (tremendous amount of fat) and put it all back into the crock pot on warm. I made mashed potatoes and that was great to soak up the sauce, which was very sweet and not spicy. My picky teenagers ate it up and were asking for seconds. No leftovers! Thanks!

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These were fantastic! Thank you for the wonderful recipe. I must admit that I strayed from the recipe at the end. I had so many ribs that they all didn't fit in my Crockpot so I doubled the sauce and put some in the oven at 350 and let both cook. The oven ones were done a lot quicker and the sauce got nice and thick with the browning of the ribs.... for the last hour I put the ribs from the Crockpot in the oven at the 350 and let them brown and thicken. Mmmmmm this is going to be a family favorite. Thanks Again :)

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I followed the recipe exactly. The ribs smelled and tasted good, but something was missing from the taste and sauce was a little oily. Sorry I can't be more specific about the cause.

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I used bone-in, country-style ribs. The smell and the flavor were wonderful! 9 hours may be too long as everything had fallen off the bones and I had to spoon it out in pieces, but it was worth it!

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I made this recipe last night, and it was AWESOME!!!!! I did not put all of the ingredients in, due to not having them in my cabinet, but it still came out great. I also added spicy brown mustard, and I am a fan of letting my meat marinate before I cook it. I will definitely be saving this into my favorites and making this a keeper.

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Followed recipe w/exception of no chili sauce or powder and no catsup. Added instead Hoisin garlic glaze & marinade by Soy Vay, teriyaki w/pineapple sauce by Giant Eagle, (I didn't measure but if I had to guess it was about 1/4 cup, each) and added a few squirts of spicy brown mustard, along w/red wine vinegar, brown sugar, and only 1 T. worchetersire sauce and used about 12 garlic cloves chopped fine. Browned meat with butter and flour and all sides for about 15 mins in a thick stainless steel pan, and added a whole sliced sweet onion. Stirred up the liquid and did not heat it just poured it over meat and cooked for 2-1/2 hours at 325. It was simply delicious. Meat had a great flavor but towards end the sauce got very oily & I took meat out of sauce immediately. I didn't use the sauce for gravy, but the meat itself had the best taste ever. Thanks for recipe.

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Super yummy and fall off the bone! Thanks for introducing me to short ribs and not being disappointed.

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YUMMY :) very easy & the whole family liked it. The ribs had a great flavor, so good :) Thank you for posting!

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I adapted this recipe somewhat; I live alone and have a 2.5 quart crock pot. I downsized the quantities of the ingredients to fit the size of the crock pot, all to taste. I omitted the chili sauce and garlic and substituted a bit of tomato sauce and added a generous amount of an oriental Chili Puree with Garlic, all other ingredients per the recipe. I had to use bone-in short ribs as I could not find boneless. I also omitted the butter in an attempt to reduce the some of the fat mentioned by other reviewers. I added a bit of olive oil to a non-stick pan to brown the short ribs. I drained and blotted the ribs with paper towel and drained the fat from the pan before proceeding with the recipe. In the end It was still very fatty, tasty but fatty. I skimmed the excess fat. I enjoyed this but I doubt I would make this again due to the amount of fat although I might try a different cut of meat.

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I followed the receipe but did not add extra salt or pepper ,as the chili sauce and worcestershire have enough salt and peper in it anyway.
I used cider vinager and it tasted fine. Now I will cook it and see tonight. I am sure it will be good.

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Cut the vinegar to 1/2 a cup.....excellent comfort food served over mashed potatoes !!

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Make that 5 stars ! I believe you now that these are GOOD !
I had just a couple of changes.....I didn't have red wine vinegar and used apple cider instead. I used chopped garlic in chili oil for a little spice.
When I sauted the onions, I added some chopped mushrooms and green peppers..(would also be good with some spicer peppers.) I don't think any of my changes altered the recipe though, and we loved it.
I agree that this sauce is perfect for chicken or pork too, (in fact an old boot would taste good in this sauce..LOL.)
This is a recipe I will keep close by to use a lot. Oh, forgot that I did mine in the oven,tightly covered for about 3 hrs, and they were perfect.I served it over noodles. THANK YOU for this one.
I am going to try browning the ribs on the stove first to eliminate some of the grease as they are cooking in the oven or crockpot. After seeing this suggestion in the reviews it seems it will eliminating some of the grease that I have to remove at the end. Donna

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I tried this recipe for the first time tonight, and oh my god it was great. I did leave the bone in, as I could not find boneless ribs, and the meat just fell right off the bone. My man told me I definetly had to make it again. Next time I will double the recipe. This was the first time I had ever made ribs, and it was a pleasant experience. I had been looking for something I could make in the crock pot, as we sometimes have 100 degree days here in Oklahoma. Thank you for a great recipe.

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