Crock Pot Beef Short Ribs
Some days, you just need something hearty, delicious but wildly simple for dinner. This is a true “set it and forget it” recipe with a delicious ending.
Some days, you have other matters in your life besides what’s for dinner. But you’d like not to have to pull out the frozen food and deal with the microwave; you just want something ready when you are. This is one of those dishes. Just seven ingredients, nine if you include salt and pepper, and the most you have to do is chop an onion. If you know how to do that like a chef, it’ll take you all of about two minutes. If you don’t know how to do that, then get to searching on You Tube. Here’s a great, short tutorial from Chef Jamie Oliver.
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?
These are great served over rice, the pouch microwave kind from Uncle Ben’s that takes all of 90-seconds to finish.
Crock Pot Short Ribs
Ingredients
- 8-12 beef 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
- 1/8 tsp fine sea salt
- 1/8 tsp seasoned pepper (like, Lawry's)
- 2-3 chopped green onion for garnish
Instructions
- Pull your short ribs out of the refrigerator two hours before you begin to cook them.
- Pre-heat the crock pot by filling with hot water and set on high with the lid on for at least 30 minutes.
- Empty the crock pot of its heating water and put all ingredients in except the short ribs. Give it a good stir.
- Put the ribs in the crock pot; the liquid should at least come half way to each rib, but completely submerged is fine, too.
- Cook on high for five hours and on low for four hours.
- Remove the bay leaf before and garnish with the chopped green onion. Serve over rice with lots of the delicious gravy.
