This is a print preview of "Crock-Pot Short Ribs" recipe.

Crock-Pot Short Ribs Recipe
by Beth Roan

Crock-Pot Short Ribs



These were soooo good. This will definitely make it into our regular rotation.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 10

Ingredients

  • 4 pounds beef short ribs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons garlic powder
  • 52 oz beef broth, cooking stock
  • 5 ribs celery, cut into 2 inch pieces
  • 1 lb bag peeled baby carrots
  • 8 red potatoes, quartered
  • 1 medium onion, cut into 8 pieces
  • 1 tablespoon cornstarch

Directions

  1. 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 to a slow cooker and add the beef stock. Cover and cook on low for 6 hours. Add potatoes, carrots, onions and celery. Continue cooking on low for 5 hours. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch until smooth. Return to crock-pot, mix well and serve.