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Slow Cooker Short Ribs

Slow Cooker Short Ribs

Why make meals that can take hours to cook, when you can have a flavorful, hearty meal in as little as a few hours. Slow Cooker Short Ribs are the perfect recipe for a busy weeknight. The meat is so tender and delicious you’ll be getting compliments from everyone at the table.

  • 3 lbs beef short ribs
  • 2-3 large russet potatoes washed, peeled, and chopped
  • 2 large yellow onions chopped
  • 2 red bell peppers sliced
  • 1 lb carrots peeled & chopped
  • 5 cloves of garlic chopped
  • 2 Tablespoon olive oil
  • 87 oz ranch seasoning
  • 87 oz brown gravy mix
  • 1 sprig of fresh rosemary
  • 3 bay leaves
  • 1 spring of fresh thyme
  • 2 Teaspoon seasoning salt OR salt free seasoning I like salt free ( Mrs. Dash)
  1. Drizzle the olive oil over the short ribs in a large mixing basin.
  2. Sprinkle the salt-free or seasoning salt well over the short ribs, then toss them to coat them with the oil and seasonings.
  3. Brown the ribs in a large nonstick skillet over medium heat.
  4. Remove the ribs from the flame once they are nicely browned.
  5. In a bowl or on a flat baking sheet, combine the ribs, chopped potatoes, onions, garlic, carrots, and peppers.
  6. Season generously with ranch seasoning and brown gravy mix.
  7. Place all of the ingredients in the slow cooker (except the potatoes).
  8. The potatoes should then be placed on top of the other ingredients.
  9. Set the slow cooker to high with the cover on.
  10. Allow 6 hours for cooking. During the last hour, I’ve been stirring things up quite a bit.
  11. After that, top with fresh parsley.
  12. Serve and ejoy!