Crockpot Barbecue Beef Short Ribs

By Diana Rattray

Updated 10/23/17

Barbecued Beef Short Ribs
Barbecued Short Ribs. Photo: Diana Rattray
Ratings (5)
  • 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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

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

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

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