Season short ribs with salt and pepper on
Place everything except garnish in slow cooker.
Cover and cook until meat readily falls off bone. Usually 8 hours low, or 4+ hours high.
Options: Add salt if needed. Can double the 5 spice powder for stronger flavor. Can throw in carrots or turnips an hour or two before finish.
Remove meat and skim fat from liquid.
Serve meat and some liquid over white rice or egg noodles and garnish with green onion or cilantro.
I usually make 5 pounds short ribs, because it seems to taste better the next day.
Place ribs and onions in slow cooker.
Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce.
Stir gently until evenly coated.
Place ribs in slow cooker. Combine green onions, say sauce,
Season short ribs with garlic powder, salt, and
Place ribs in slow cooker; top with onion wedges.
Place ribs in slow cooker.
Whisk together remaining ingredients.
Pour over ribs.
Slow cook on high for 6 hours.
Heat oil in heavy pan then brown short ribs ( cut up ) in the oil.
Put short ribs in pressure cooker.
Put in pressure cooker red wine, beef broth, onion (sliced thick),
garlic (chopped), honey, brown sugar, salt and pepper.
Bring to high pressure.
Cook at high pressure for one hour.
Turn off and let steam come down naturally -- do not open cooker until steam is completely released.
Serve.
Trim excess fat off ribs.
In a heavy skillet
Place short ribs in a Glad(R) zipper
5- to 6-quart slow cooker. Combine flour, the 1/2
salt, and pepper. Coat the short ribs with the flour mixture.
nd liquid aside.
Cut ribs into 2 bone pieces. Broil
oft.
Transfer to a slow cooker.
Add remaining olive oil
4- to 6-quart slow cooker, combine the soy sauce, sugar
Season short ribs liberally on all sides with
Place the beef in a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
RECIPE TIPS:
Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.
Combine flour, salt and pepper in a bag.
Add ribs and coat well.
In skillet, brown ribs in butter; place in slow cooker.
To same skillet add all remaining ingredients.
Cook and stir until mixture boils.
Pour over ribs.
Cover and cook on low for 9 hours.
Prepare a slow cooker crock with cooking spray.
Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
Cook on High until the ribs are fork-tender, 5 to 7 hours.
Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
et aside.
Season the short ribs with salt and pepper, and