Photo: Slow Cooker Melt-In-Your-Mouth Short Ribs Recipe
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Ingredients
- 6 serving-sized pieces beef short ribs (about 3 pounds)
- 2 tablespoons packed brown sugar
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves, crushed
- 1/4 cup all-purpose flour
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1 bottle (12 fluid ounces) dark ale or beer
Directions
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
Recipe Tips:
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.
Nutrition Information
Nutritional Values per Serving
Using Campbell's Condensed French Onion Soup: : Calories 622, Total Fat 48g, Saturated Fat 20g, Cholesterol 108mg, Sodium 316mg, Total Carbohydrate 16g, Dietary Fiber 1g, Protein 26g, Vitamin A 0%DV, Vitamin C 1%DV, Calcium 4%DV, Iron 18%DV
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By ciciandjosh_9941663
Mission Hills, CA
on March 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and very tender. I did brown the meat first and I also made a gravy out of the juice. All good. I didn't give it a 5 because this recipe is very similar to pot roast (and even beef bourguignon because of the slow cooked beef and they have much richer flavor. If this is your first time cooking with short ribs, you will be happy since it is easy to have success. However, if you are more experienced with foods, this might not be as flavorful as other options.
By Markelsteph
on April 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent flavor but as I read in others reviews, fat in the sauce was a problem. I used a very good, lean cut of short ribs and thought that the fat wouldnt be an issue, however it was still there. I followed recipe exactly except I put a layer of onions and baby carrots at the bottom of the crockpot and extra garlic. Served over mashed potatoes and it was a hit. Next time, as mentioned by others, I might pre-cook the ribs to get some of the fat out. It just is another step and I like the easiness of crockpot dinners and not extra steps to do and extra dishes to wash etc. But, I would make this again, the next time I have a good bottle of Guiness to use up!!
By CollegeMatt
Oklahoma City, OK
on March 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found this to be very easy and to have pretty good flavor. I did do a few thing after reading some reviews that I think helped. I browned the ribs to cook off some of the fat of the rib and added some carrots and onions to the Guinness and French Onion. Popped it in, went to class for the day and walla. As a recommendation, but your cooker near an open window or your entire house will smell like french onion soup.
Read all 11 reviews