Crock Pot Barbecued Beef Short Ribs Recipe

Prep: 20 mins

Cook: 9 hrs

Total: 9 hrs 20 mins

Servings: 4 to 6 servings

6 ratings

Nutritional Guidelines (per serving)
688	Calories
28g	Fat
27g	Carbs
79g	Protein

Nutrition Facts
Servings: 4 to 6
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.

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)
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

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