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Tender Beef Short Ribs from the Slow Cooker

Turn boneless short ribs into an easy dinner option with the aid of your slow cooker. See our serving secrets.

Fri, 18 Oct 2013|

Think tender short ribs aren't a week night possibility? Think again. With the aid of a slow cooker, this delicious cut of beef becomes a real Tuesday night option. Let's get started. I've already trimmed the fat off of these ribs and cut them into 3-inch pieces. Now we'll sprinkle a teaspoon of garlic salt evenly over all sides of the meat. Time to add everything to the slow cooker. First the veggies, 3 ounces of chopped dried tomatoes, three medium carrots that have been peeled and chopped and two medium onions chopped. Place the ribs over the veggies and sprinkle over two teaspoons of Italian seasoning. We'll finish by adding one cup of beef broth. This helps the meat and veggies stay moist during the longer cooking time. Cover the slow cooker and choose a setting. If cooking on low, cook for 10 to 11 hours. Cook for five to five and a half hours if you're using the high heat setting. Using a slotted spoon, remove the ribs and vegetables from the slow cooker then skim the fat from the remaining juices. Serve the ribs and vegetables over egg noodles with the cooking juices. It's really that easy to whip up a hearty meal with the aid of a slow cooker. Happy cooking.