Slow Cooker Melt-In-Your-Mouth Short Ribs

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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.

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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!!

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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.

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I made this with an extremely strong, chocolate-type stout and short ribs fresh-cut from the butcher. I think I will sear the ribs before putting them in the slow cooker next time (or possibly do the whole thing in a dutch oven. I also used the cooking liquid to make a sort of pan sauce when the short ribs were finished. What resulted was a lovely, rich entree that went well with mashed potatoes. It had almost a mole taste/consistency because of the ale that I used. For a Campbell's recipe, this came out very fancy. I would definitely serve to guests.

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I tried braising the meat first. Roll it in the dry rub first, a little cooking oil and about 3 minutes a side to brown first before slow cooking. It cuts down on the fat content others complain about. I would recommend this step to cut down the fatty oil or buy the higher grade lean meat cut. Still a great recipe.

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I added chopped carrots, onions, celery and parsnips to the basic recipe. Toward the end of the cooking time I removed the short ribs, strained the liquid to capture the veggies then skimmed off the remaining fat. I pureed the vegetables into a paste and returned everything into the slow cooker for the last hour. Served over mashed potatoes it was very good.

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The devine smell this made while it was cooking drove me crazy. My short ribs were big on bone and fat and small on meat. I will try this recipe with regular beef ribs next time. I loved the flavor the sauce made and it was extremely easy to make.

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Although the flavor was really good, didn't realize the covered slow cooker would prevent the fat from cooking off. It was just a pot of fat when done. I may try this recipe with a different cut. If you can trim the fat before cooking, that may help.

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So yummy: I didn't have any ale, so I used some cooking sherry and Snaple Ice tea. The flavor was GREAT!

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easy amd tasty:I added "bed" of onions and 1 carrot to slow cooker before adding meat - the family gobbled it up! I also served this over noodles.