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


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!

About this Recipe

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