Slow Cooker Short Ribs Recipe
These easy slow cooker short ribs simmer in a savory onion and chili sauce until tender enough to fall apart with a fork.
Serving6 servings
Ingredients
- 3 pound beef short ribs
- salt and pepper, to taste
- 10.5 ounces condensed French onion soup, 1 can
- 12 ounces chili sauce, 1 bottle
- ¼ teaspoon dried rosemary, for garnish
Instructions
- Spray a slow cooker with nonstick cooking spray.
- Place short ribs in the bottom of slow cooker and season with salt and pepper, to taste.
- In a mixing bowl, whisk together condensed onion soup and chili sauce. Spoon over the ribs.
- Sprinkle rosemary on top.
- Cook on low for 8-10 hours.
Notes
To make this in an oven. The best way to do this, is by braising them. This means you will cook them in a little bit of liquid in an oven safe pot, that has a lid. If you do choose this method, consider adding about ½ cup of beef broth to the oven safe dish. Prepare your short ribs as directed in the recipe. Place them in the pan and add the beef broth. Cover the ribs with the lid and place in the pre-heated 350℉, oven. Let the ribs cook for about two and a half hours, or until the meat is tender and pulls apart easily.
Nutrition
Serving: 1 g · Calories: 356 kcal · Carbohydrates: 14 g · Protein: 34 g · Fat: 18 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Cholesterol: 100 mg · Sodium: 1123 mg · Potassium: 1021 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 386 IU · Vitamin C: 9 mg · Calcium: 33 mg · Iron: 4 mg