slow cooker short ribs;
Delicious fall apart short ribs with stewed carrots and a juicy tomato sauce. Set and forget for this wonderful aromatic slow cooker meal.
Oven Temp: -
Servings: 7
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Ingredients
- 1½ lb short ribs
- ¾ lb carrots (chopped, or baby carrots)
- 1 10.75oz can tomato soup
- 2 tsp worchestershire sauce
- 1 Tbsp garlic powder
Instructions
- Slice carrots into finger-length matchsticks. (If using baby carrots, skip this step.)
- In a slow cooker, toss in the ¾lb carrots, arranging roughly in a single layer on the bottom. Lay the short ribs on top, bone side up.
- Remove top of can and scrape out the contents of the tomato soup, spreading on top of the short ribs. Add 2 tsp of worchestershire on top, and sprinkle 1 Tbsp garlic powder on top.
- Put a lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked through, shred the meat and add pack to the pot. Remove the bones. It is ready to serve immediately, but I prefer to skim some of the fat off the finished dish. Serve with rice or noodles.
- (Optional) The easiest way to skim fat is to allow the dish to cool, and store in the fridge overnight. The fat will rise to the top and solidify as it cools. Scoop off the large fat deposits, then reheat before serving. You can leave it in the crock pot and heat on high for 20-30 minutes before serving, or heat on the stovetop or microwave for quicker options.
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