Slow Cooker Short Ribs. Add beef consomme to raw beef short ribs, as well as 2 mere ingredients, in a slow cooker and create a warm meal, which I use to plan my meals.
Servings: 4
Ingredients
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3-3 1/2 pounds bone-in beef short ribs, de-fatted of excess surface fat.
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2 (10.5-ounce) cans beef consomme
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1 (1-ounce) dry onion soup mix.
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1 tablespoon Worcestershire sauce.
Slow Cooker Short Ribs: Directions
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A spread or layer the raw beef short ribs into the bottom of a 5-6quart slow cooker. It is all right, they may slightly overlap, but make the majority of the meat to touch the bottom so that it cooks evenly.
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Place the dry onion soup mix all over the short ribs and be sure to cover the maximum area of the meat. This helps add taste to the ribs and makes the cooking sauce more flavorful.
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Pour the Worcestershire sauce on the seasoned short ribs and allow it to absorb into the meat and give it flavor.
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Pour the the beef consomme gradually over the raw short ribs and ensure that all the meat gets moist. The liquid will not cover the ribs to the end but must have sufficient to rise at least half-way on the sides of the meat.
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Turn the lid on the slow cooker and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours until the short ribs are very tender and can be easily pulled off the bone.
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Cooked Carefully remove any excess fat on the surface of the cooking liquid using a spoon. Delicately lift the short ribs on a serving platter as whole as possible.
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In case you want a sauce that is a bit thicker, pour a ladle of the cooking liquid into a small saucepan and boil it on the stovetop until it is a little thinner and then pour it back around the ribs or serve alongside it.
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Present the short ribs, hot and generously topped with the savoury consomme gravy and additional sauce on the table, should any desire more of that.
Honey Garlic Pork Roast in Slower Cooker