Slow Cooker Beef Short Ribs

Did you hear the story about the family who named their baby Cydnee Lee 12^th Mann?   When Meg first sent me the story, I thought “that is so Aggie!”  But no, there are extreme fans in the Pacific Northwest too.  Trust me, David and I have had fun with our last name.  We considered lots of options when choosing a name for Travis.  Let’s see, there was: Super; Spider; Bat; Fire; You Da’; Garbage; Post; Police; Apple; David Letter; Wo; Sal; Rich; Poor; Fisher; Snow; and Dennis Rod.  But we stopped in the imagination phase!!

Break out the slow cooker and try these short ribs.  The butcher at Kuby’s cooked beef short ribs for his co-workers a few weeks ago.  I found this Paula Dean recipe which sounded similar and earned praise at our dinner table. 

Happy Birthday Claire!!

Ingredients 

Slow Cooker Beef Short Ribs

1. 3 pounds beef short ribs
2. 1 t salt
3. 1 t pepper
4. 1 T garlic powder
5. 48 oz. chicken stock (I actually used a mix of beef stock, chicken stock and 1 c red wine)
6. 5 ribs celery, cut into 2 inch pieces
7. 5 large carrots, peeled and sliced in 2 inch pieces
8. 8-10 red/yellow/gold potatoes, quartered
9. 1 large onion, cut into 8 pieces
10. Salt and Pepper to taste

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 ribs to a slow cooker making sure you get all the juice and brown bits from skillet.  Paula’s recipe cooks the meat first for 8 hours and then adding the veggies and cooking.  Thinking that the crock pot is supposed to be “set it and forget it”, I placed all ingredients (ribs + ingredients #5-10) in together and cooked on low for 8 hours.  Add the chicken/beef stock and red wine (make sure the liquid completely covers the meat and veggies), cover and cook on low for 8 hours. The meat will fall off the bones – remove the bones and then serve the meat, veggies and some juice in bowls (with a side of crusty bread is nice).