Easy Slow-Cooker Beef Short Rib Supper

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Easy Slow-Cooker Beef Short Rib Supper
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  1. 3
  2. pounds beef short ribs, cut into rib sections
  3. 1/2
  4. teaspoon seasoned salt
  5. 12
  6. small whole red potatoes
  7. 1 1/2
  8. cups baby-cut carrots
  9. 1
  10. can (10.75 ounces) condensed cream of celery soup
  11. 1/2
  12. cup chili sauce
  13. 2
  14. tablespoons Worcestershire sauce
  15. 1/2
  16. teaspoon garlic pepper
  17. 1 1/2
  18. cups Green Giant® frozen cut green beans (from 1-pound bag), thawed
  1. 1 Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
  2. 2 Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
  3. 3 Cover and cook on Low heat setting 7 to 9 hours.
  4. 4 Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
  5. Expert Tips
  6. Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.
  7. This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.
  8. Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.
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