Slow-cooked Short Ribs with Veggies

Sharonne Jacobs


These short ribs turn out so juicy and falling off the bone good! Well worth the 8 hours it takes for this dish!

★★★★★ 1 vote
4 servings
5 Min
8 Hr
Slow Cooker Crock Pot


beef short ribs
1 bag(s)
bell pepper mix (green, red, and yellow)
1 can(s)
mushroom pieces
1 can(s)
beef stock
1 c
red cooking wine
1 bag(s)
onions, chopped
1 bag(s)
baby carrots
1 c
celery, chopped
1 tsp
minced garlic
1 1/2 tsp
seasoning salt
2 Tbsp
olive oil

How to Make Slow-cooked Short Ribs with Veggies


  • 1Heat olive oil in a large saute pan over high heat. Season short ribs with, salt and pepper to your taste. Sear the short ribs on all sides until brown.
  • 2In the bottom of a 8-quart slow cooker place the onions, peppers, carrots, celery and garlic. Then add seasoning salt. Pour in wine and beef stock.
  • 3Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours. Serve alone or over rice, delicious either way!

Printable Recipe Card

About Slow-cooked Short Ribs with Veggies

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