Throw Together Short Ribs Recipes

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender. , In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened.

Steps:

• In a 3-quart slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4 to 5 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

Steps:

• Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

Steps:

• Heat oven to 350°F.
• Sprinkle ribs with 1/2 teaspoons salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Brown ribs on all sides.Set the ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic and cook until almost softened, 10 minutes.
• Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoons salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls of the bone.
• Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf.
• and any bones that may have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly(you should have about 2 1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

Steps:

• Place the beef into a 3 1/2- to 6-qt. slow cooker.
• Add the brown sugar, garlic, thyme and flour.
• Toss to coat.
• Stir the soup and ale in a small bowl.
• Pour over the beef.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
• Serve with the mashed potatoes or noodles, if desired.
• This could be cooked in the slow cooker on high for 4-5 hours, but I haven't tried it.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

Steps:

• Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
• Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
• Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

Steps:

• Fit the ribs in as as best as you can in one layer. I have the oval shaped crockpot which works best for this.
• Add remaining ingredients.
• Cook for 8 hours on low.
• How simple is that!