slow cooker short ribs;

Slow cooker short ribs make a delicious stew with only a few ingredients and the least amount of effort! A delicious, tomato based stew, steeped with beef flavor and tender carrots for a warm wintery recipe to make your stomach happy. Serve this delicious meal over rice or noodles to make it even heartier.

There’s only five ingredients to this amazing and low-maintenance slow cooker meal. First is the carrots. So tender and soaked in the stew so they’re even more flavorful and juicy. I’ve used both baby carrots and chopped my own regular carrots. Either work. I do find that regular carrots tend to have a bit more flavor in general, but baby carrots work so well in this recipe because they’re already the perfect size.

Put the carrots on the bottom of the crock pot, then place the short ribs on top. This way they’ll stew in the juices and tomato juice and get nice and soft.

secret to success

And because they’re a consistent shape and size they cook a touch more evenly than when I slice my own. But use whatever you have around—it’s a great way to use up some of those carrots just past their prime because they’ll stew in a delicious broth for half the day. And when you come home and it’s dinner time, these slow cooker short ribs will be waiting!

Then comes the short ribs. Short ribs are delicious and very fatty but the meat and fat work together to bring so much flavor to the stew. Place them bone side up on top of the carrots. This too, will help impart extra juices to the carrots, since the meat will be facing toward the layer of carrots on the bottom of the pot.

To minimize the fat in this dish, refrigerate the stew after cooking. Skim the solidified fat off the top, and then reheat in the crock pot on high for 30-60 minutes to serve, or put individual portions in the microwave to heat.

secret to success

Then top with condensed tomato soup. I take after my mother and love a saucy dish, so I err on the side of more tomato soup than less. It should be about 1 can of tomato soup to 1 lb of short ribs, but since I can’t open half a can, I use 2 cans for 1.5lb of short ribs. And I don’t regret it.

Then add in some extra flavor enhancers—a dash of Worcestershire sauce, and a big heft of garlic powder. Set your crock pot to simmer away and get ready to smell the delicious scents of slow cooker short ribs stewing away on your counter. Sometimes I think our dog must hate or love the slow cooker—he’s enticed with scents of cooking meat all day! And sadly, I refuse to share.

Be prepared for your kitchen to smell delicious! Slow cooker short ribs always give off delicious aromatics, sure to make any furry friend jealous! Or human friends too.

secret to success

Once the meat is cooked, remove it and shred it off the bones. If I have trouble shredding it with two forks, I’ll go in with a knife and try to trim the beef. Add the meat back to the stew and it’s ready to serve.

Except that I actually prefer to serve these slow cooker short ribs the next day. I pop my crock pot basin in the fridge overnight. This allows some of the fat to solidify and then you can scoop the fatty layer off the top. It just helps to remove some unnecessary fat from the dish. Trust me, it’s still so delicious, you won’t miss it. Heat it up in the crock pot on low for 1-2 hours or on high for an hour. You can also use the microwave or stovetop for quicker options.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

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more recipes;

Looking for other weeknight meals? Check out these delicious options:

• Slow cooker thai peanut chicken is a savory, sweet, and umami dish, delicious over rice or noodles for a quick weeknight meal.
• If you’re craving meat, why not try these set-and-forget, fall off the bone, slow cooker barbecue baby back ribs?
• For a spicy kick give these chili crisp udon noodles a try