Crockpot Barbecue Beef Short Ribs

Barbecued Beef Short Ribs
Barbecued Short Ribs. Photo: Diana Rattray
  • 9 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 9 hrs
  • Yield: 4 to 6 Servings
Ratings (4)

By Diana Rattray

Updated 10/23/17

This slow cooker barbecue recipe is an easy meal in one pot, and it's a breeze to put together. This recipe also works beautifully with a chuck roast instead of beef short ribs.

What You'll Need

  • 4 to 6 medium potatoes, peeled and cut into 2-inch chunks
  • 1 cup baby carrots
  • 1 large onion, cut into 8 to 12 wedges
  • 3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1 tablespoon paprika, regular or smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • dash garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1 tablespoon cornstarch
  • 1/4 cup water

How to Make It

  1. Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef.
  2. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef.
  3. Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
  4. Transfer the juices to a saucepan and simmer for 5 minutes.
  5. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
  1. Pour into the simmering juices and cook, stirring, until thickened, about 1 minute.
  2. Serve the beef and vegetables with the thickened sauce.

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Nutritional Guidelines (per serving)
Calories 688
Total Fat 28 g
Saturated Fat 11 g
Unsaturated Fat 13 g
Cholesterol 237 mg
Sodium 1,157 mg
Carbohydrates 27 g
Dietary Fiber 3 g
Protein 79 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)