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Easy Slow Cooker Beef Short Rib Supper

Give this beef short rib recipe a little love early in the day for a hearty dinner later, vegetables and all. Slow cooking makes the meat nice and tender.

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( 64 Ratings)

64 Ratings

5 Stars 12%

4 Stars 31%

3 Stars 31%

2 Stars 20%

1 Stars

Member Reviews ( 9 )

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Prep Time 15 min
Total Time 9 hr 30 min
Servings 6

Ingredients

3: pounds beef short ribs, cut into rib sections

1/2: teaspoon seasoned salt

12: small whole red potatoes

1 1/2: cups baby-cut carrots

1: can (10.75 ounces) condensed cream of celery soup

1/2: cup chili sauce

2: tablespoons Worcestershire sauce

1/2: teaspoon garlic pepper

1 1/2: cups Green Giant® frozen cut green beans (from 1-pound bag), thawed

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Directions

1 Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
2 Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
3 Cover and cook on Low heat setting 7 to 9 hours.
4 Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.

EXPERT TIPS

Expert Tips

Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.

This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.

Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 910mg; 910%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 9g 9% Sugars 8g 8% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 30%;
Calcium: 10%;
Iron: 35%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 9/19/2011 11:41:06 AM REPORT ABUSE Hohnee said:

Rating:

Using beef short ribs made the final dish too greasy, even after pre-cooking. I would recommend using a leaner cut of meat.

This reply was: Helpful Inspiring

Posted 2/15/2011 10:38:55 AM REPORT ABUSE Jenyjean said:

Rating:

My husband loved this dish!!! I made a few modifications to the recipe. I trimmed most of the fat from the short rib and I removed the rib meat from the bone. I did brown the meat prior to cooking. I also added to the recipe half an onion roughly chopped, 3 heaping tablespoons of minced garlic, 2 tsps of chili powder and 1 tsp of cumin. I was liberal with pepper. I used a cup of medium 505 green chili sauce and I was liberal with the worcesthire sauce. Last but not least I substituted with a can of cream of mushroom sauce like amp456 suggested. It was very good.

This reply was: Helpful Inspiring

Posted 10/9/2010 2:29:46 PM REPORT ABUSE mssharonanne said:

Rating:

There is nothing 1940's about cream soups in a recipe, it is a convenience matter for alot of busy cooks. You can buy boneless lean beef rib meat to solve the grease issue and also low sodium and fat cream soups for a healthier version.

This reply was: Helpful Inspiring