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You are here: Home / Main Dish Recipes / Crock Pot Short Ribs – Easy Meal

Crock Pot Short Ribs – Easy Meal

March 22, 2016 by cathyscooking@gmail.com 4 Comments

Shredded beef and carrots over pierogies

Fork tender Crock Pot Short Ribs cooked in a savory rosemary, red wine, tomato sauce served over pan browned pierogies.

What could be easier than crock pot cooking? Throw in a few ingredients, turn it on, and come back hours later to a delicious meal.

Nothing smells as good as the home cooked goodness of meat after it’s cooked for hours! A perfect cold weather dish that warms the heart and delights the taste buds. I was intrigued by the idea of serving short ribs over pierogies. In fact I’ve never made pierogies before. They were an interesting change of pace. Of course mashed potatoes, egg noodles or piling the meat onto buns would all be delicious ideas as well. Personally, I would lean in the direction of mashed potatoes the next time I make this dish.

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Crockpot Short Ribs

Crock Pot Short Ribs

A flavorful and easy crock pot meal featuring short ribs braised in a red wine, rosemary tomato sauce, with carrots. Serve as pictured with piergoies or with mashed potatoes
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Total Time: 8 hours hours
Servings: 4
Author: Women’s Day February 2015

Ingredients

  • 1 1/2 cup red wine I’d recommend a Merlot or something with some fruitiness – but not sweet
  • 5 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 teaspoons beef granules / bouillon
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 3-4 medium carrots peeled or scrubbed clean, cut diagonally into 3″ pieces
  • 2 sprigs fresh rosemary
  • 4 boneless short ribs about 2 pounds
  • 1 teaspoon salt & ground black pepper to taste
  • freshly snipped chives optional
  • mashed potatoes optional

Instructions

  • In a 5 to 6 quart slow cooker whisk together 1/2 cup of the wine, tomato paste, flour, beef granules and balsamic vinegar. After combined, continue to whisk in the rest of the wine.
  • Add garlic, carrots, fresh rosemary, salt and pepper and short ribs. Mix together to coat ribs.
  • Cook until the meat is tender and easily pulls apart, 7-8 hours on high (10-12 hours on low), stirring occasionally.
  • Shred meat into chunks. After plating ribs, you can sprinkle with snipped chives, if desired, and serve with pierogies or mashed potatoes or whatever side you prefer.

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Filed Under: Main Dish Recipes Tagged With: beef, crock pot, easy meals, short ribs, weeknight meals

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Reader Interactions

Comments

  1. Sally Fleming

    March 23, 2016 at 8:13 PM

    I will give this recipe a try, I love ribs and don’t have the time to do them the long cooking way, so I never make them.

    Reply
    • cathyscooking@gmail.com

      March 23, 2016 at 10:21 PM

      Excellent! It’s all about finding recipes that fit the way you cook!

      Reply
  2. Stacey

    March 22, 2016 at 4:41 PM

    These short ribs were delicious! Easy enough, even I could make them!

    Reply
    • cathyscooking@gmail.com

      March 23, 2016 at 1:04 PM

      Thanks Stacey! Glad you enjoyed them.

      Reply

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