Short Ribs with Vegetables

Jeanne Benavidez


I can't recall where I found this recipe years ago but it is a very simple recipe for short ribs with vegetables. The ribs turn out so very tender and the vegetables add a great flavor.

★★★★★ 2 votes
6 - 8
10 Min
8 Hr
Slow Cooker Crock Pot


3 - 4 lb
bone-in beef short ribs
salt and pepper for seasoning
2 Tbsp
cooking oil
3 large
potatoes, peeled and cut into 1-inch chunks
1 lb
baby carrots or peeled carrots cut into 1-inch pieces
1 large
onion, coarsly chopped or 12 - 16 boiler onions
celery ribs, cut into bite-size pieces
4 - 6 clove
garlic, thinly sliced
3 can(s)
beef broth
2 pkg
brown gravy mix


1Heat th oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with salt and pepper to season. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
2Meanwhile, in 5- to 6-quart slow-cooker , place potatoes, onion, carrots and celery. Salt and pepper to taste.
3Transfer ribs to slow cooker on top of vegetables. Add garlic.
4In the same skillet used to brown ribs, add beef broth and gravy mix and heat until mixed well. Pour over ribs and vegetables in slow cooker.
5Cover slow cooker with lid and cook on low setting for 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
6Using tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs.

About this Recipe

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy