Slow Cooker Beef Short Ribs
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 3 lbs beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 48 oz chicken stock
- 5 ribs cut into 2 inch pieces celery
- 5 large peeled and sliced in 2 inch pieces carrots
- 8 quartered red potatoes
- 1 large cut into 8 pieces onion
- 1 tablespoon cornstarch
- optional crusty French bread
Directions
Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. In the last 4-6 hours, add potatoes, carrots, onions and celery and continue cooking. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.
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Mary MacDonald
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The recipe was incorrect as input into the website. See the updated recipe here! https://www.pauladeen.com/recipe/slow-cooker-beef-short-ribs/
Why chicken broth in the short ribs recipe instead of beef broth?
The Deen Team
It just provides a bigger flavor punch! Don't worry though—the ribs won't taste like chicken. And if you prefer beef broth, that's totally fine too!