Boneless Short Ribs In A Crock Pot Recipes

Steps:

• Prepare a slow cooker crock with cooking spray.
• Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
• Cook on High until the ribs are fork-tender, 5 to 7 hours.
• Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
• Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Steps:

• In a big bowl, mix together flour, salt, pepper and onion powder (if you use a fresh onion put it in with the liquid instead).
• Dredge the ribs in the mixture and then assemble in an aluminum foil pan with a bit of oil. Broil in the oven until they are browned.
• While you're browning - mix together all the other ingredients (fresh onion if applicable) using a wire whisk.
• Peel and cube potatoes and arrange them in the bottom of the crock pot - season with salt.
• When meat is browned, place on top of the potatoes and pour the liquid mixture over it.
• Cook for 6 hours on high - or longer on low.
• During the last 2 hours or so, mix it up.
• During the last hour - mix it again and put in the mushrooms.
• When the crock is done cooking - remove meat; remove potatoes. Use Flour - 1 tbsp at a time to make the gravy smooth and thick - depending on how much liquid you have you'll need to keep adding the flour until smooth (I use a wire whisk and do this directly in the crock pot).
• Serve the potatoes and meat in separate plates with the gravy on the side.
• As an aside, the gravy is really delicious so you could omit the potatoes from the crock pot and do mashed potatoes instead.
• I do NOT use carrots because their taste contaminates everything in the crock pot and makes everything taste like carrots.
• I do NOT use a fresh onion because the flavour is sometimes too overpowering.

Steps:

• Place ribs and onions in slow cooker.
• Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
• Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
• Remove ribs from slow cooker; cover to keep warm.
• Skim excess fat from sauce; return ribs to sauce.
• Stir gently until evenly coated.

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

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.