Spring is a busy time of year. The days are longer and there are a lot of things to do outside once the weather gets nicer. There are flower beds and gardens to prepare, lawn and patio furniture to get out of storage and clean along with countless children’s activities that may have you driving around like a chauffeur. I love this time of year, but sometimes getting a great dinner on the table is the last thing on my mind when the sun is shining and I have a list of things I want to accomplish outdoors. This Slow Cooker Short Rib recipe is great for those long Spring days. You can throw everything in the slow cooker in the morning and get outside and not think about dinner. Your house will smell amazing like you have been cooking all day and you can put your feet up and relax at the end of the day instead of worrying about dinner. I like to serve these melt in your mouth Beef Short Ribs with garlic mashed potatoes and simple roasted baby carrots with fresh parsley. If it has been an especially tiring day, a nice glass of red wine pairs well with this meal:) What Slow Cooker meals do you prepare in the Spring to save time?
Ingredients
- 1/3 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 1/2 lbs boneless beef short ribs
- 1/4 cup butter
- 1 medium onion,chopped
- 1 1/4 cups beef broth
- 1/2 cup red wine
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 bay leaf
Instructions
- Combine the flour, salt and pepper in a freezer sized plastic bag.
- Add the beef short ribs and shake well to coat.
- Melt the butter in a a cast iron skillet and lightly brown the short ribs on all sides.
- Place them in a 4-6 quart slow cooker.
- In the cast iron skillet,add the remaining ingredients and whisk together well making sure to scrape the bits on the bottom of the skillet left from the short ribs (There is a lot of flavor in there!).
- Bring the liquid to a low boil while stirring.
- Carefully pour the liquid over the beef short ribs in the slow cooker.
- Cover and cook on low for 8 hours.
- Serve with your favorite mashed potatoes and a fresh vegetable.
- Serves 4 to 6.
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These look delicious! I love using my crock pot in the spring and summer, too. I’ve pinned this recipe and hope to try it soon!
Thanks! It is nice to have a bunch of recipes to use in the Slow Cooker during the summer when it is so hot and you don’t want to turn the oven on!
These look yummy!
Thanks Dorthy! I am still thinking about that Reese’s Fudge! Yum! I just shared it on Facebook:)