Crock Pot Barbecued Beef Short Ribs

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/01/19
Barbecued Beef Short Ribs and potatoes on plate

Diana Rattray
  • Total: 9 hrs 20 mins
  • Prep: 20 mins
  • Cook: 9 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
688 Calories
28g Fat
27g Carbs
79g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 688
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 54%
Cholesterol 237mg 79%
Sodium 1157mg 50%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Protein 79g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

Steps to Make It

  1. Put the potatoes and carrots in a large slow cooker; top with the onion wedges and 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.

  6. Pour into the simmering juices and cook, stirring, until thickened, about 1 minute.

  7. Serve the beef and vegetables with the thickened sauce.

Recipe Variations

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