Easy Crock-Pot Short Ribs
On August 31, 2015 by Eliz
I did a Slow Cooked Beef Short Rib recipe which was modified from a recipe found on the Pioneer Woman website. It was great, I stand by it, and I’ll make it again some day. But not yesterday. I just didn’t want the hassle of using three different cooking vessels to make short ribs. I wanted simplicity and hassle-free. And I found it. This is just an amazingly simple and delicious recipe which makes me wonder….do you really need to do all that much to make beef short ribs taste good?
Every recipe I’ve seen, including those of which I have posted, have you browning the ribs ahead of time. Why? I blew that part off completely and you know what? These still tasted good. I’m just not sure that the time-honored tradition of browning ribs ahead of the cooking process really does enough to merit the trouble. One thing I will say, however. If you’re not worried about cholesterol, eat these ribs right out of the crock pot. If you are, put them in a shallow container and refrigerate overnight. The fat cap can then be removed, making for a less fatty dish.
Ingredients
2 lbs bone-in short ribs
1 14.5 oz can petite diced tomatoes (like, Hunts)
1 medium yellow onion, chopped
1 cup red wine
1 cup beef stock (like, Kitchen Basics)
1 tsp powdered thyme
1 bay leaf
salt & pepper to taste
The Recipe
Put everything in the crock pot. Cook on high for five hours, then low for four to five more hours. Done!
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