It’s been a beautiful Spring here in North Texas so far. Kind of rainy, a little flooding, but the grass and trees are bright green and flowers are blooming! It reminds me that Summer is around the corner and out comes the crockpot; ready for action.
What better dish to throw in the crockpot but short ribs? Actually, I’ve made regular ribs (in the oven) many times, but never have tried making short ribs. All those braised short rib recipe photos look awesome and I guess I’ve been hesitant to make them because you usually have to toss them in flour, braise them in a dutch oven along with wine and other good stuff, and let them cook on the stove top for hours to get that tender texture. I came up with an easier way to do it with outstanding results.
You can adjust the time if your ribs are thawed out, but it was easier just to throw them in frozen. My crockpot is from the 70’s – let’s call it ‘vintage’ to be nice. I’m dying to get one of those big new pots that has a handle and clip-on top. It would be nice to put a tenderloin in it without standing it on end or cutting it up. I shouldn’t complain, though, because my old crockpot still cooks killer dishes.
- 2 lb short ribs
- 1 C beef broth
- 1 pkg. dry Lipton Onion Soup mix
- 1/3 C Chili Sauce
- 1/2 tsp ground pepper
- 1 tbsp Worcestershire sauce
In a small bowl, stir together the beef broth, soup mix, chili sauce, pepper and Worcestershire sauce. Place the ribs in the crockpot and pour the sauce over the top. Place the lid on and cook on high for 4-6 hours or low for 6-8 hours. Ribs are done when meat starts falling off the bones.
Tips and Stuff: I always use a crockpot liner for easier cleanup. You can find them over by the aluminum foil and plastic bags at the grocery store. Serve these over whipped mashed potatoes and add a little of that sauce over the top. I put frozen ribs in and they thawed quickly and cooked great.