Six Hour Braised Short Ribs Pot Roast Style Recipes

CONTEST-WINNING BRAISED SHORT RIBS

I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 7 servings.

Number Of Ingredients 12

Contest-Winning Braised Short Ribs image

Steps:

In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients

1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY:
2 teaspoons all-purpose flour
1 tablespoon cold water

SIX HOUR BRAISED SHORT RIBS, POT ROAST STYLE

Perfect for a busy day. Just add it to your slow cooker and dinner's ready when you get home.Source: Unknown

Provided by Lynnda Cloutier

Categories Ribs

Time 6h20m

Number Of Ingredients 14

Six hour braised short ribs, pot roast style image

Steps:

1. preheat an electric skillet to 400° and heat the oil. Brown the ribs on all sides and remove from pan to a plate to reserve. Add the celery, onion, carrot and garlic to the pan and caramelized lightly. Add the tomato paste, salt and pepper and cook, stirring slowly for three more minutes
2. Stir in the flour so there are no lumps, then add the broth, thyme, Bay leaf and the seared short ribs, reduce the heat to 200° and cover. Simmer for three hours and turn the ribs over. Cover and cook for another two hours. Add the pearl onions and simmer for one hour longer. Serves six

Ingredients

3 tablespoons oil
six bone in beef short ribs, 8 to 10 ounces each
two celery stalks, chopped
one medium onion, sliced
one medium carrot, peeled and chopped
two cloves garlic, roughly chop
8 ounces tomato paste
1/2 teaspoons salt
2 teaspoons black pepper
6 tablespoons flour
beef broth to cover the ribs, about 4 cups
1/2 teaspoon dried thyme
one bay leaf
4 ounces peeled pearl onions

SLOW-COOKER SHORT RIBS

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

Slow-Cooker Short Ribs image

Steps:

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

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