Crock Pot Beef Short Ribs Recipe

ingredients

4 pounds boneless beef short ribs
salt
black pepper
garlic powder
1/4 cup vegetable oil
10 red potatoes, cut in half
4 large carrots, peeled and cut into 1-inch pieces
1 large onions, thinly sliced
1 cup warm water
1 tablespoon beef bouillon granules
3 tablespoons ketchup
2 tablespoons creamy horseradish
1 can (10.75 ounce size) cream of mushroom soup

directions

Season the ribs with the salt, pepper, and garlic powder.

Heat the oil in a large skillet over medium-high heat. Add the ribs and cook, turning as needed to brown on all sides. Place the ribs in the crock pot.

Add the potatoes, carrots, and onion to the crock pot.

In a 2-cup measuring cup, whisk together the water, beef bouillon granules, ketchup, and horseradish until well mixed. Pour over the ingredients in the crock pot.

Cover the crock pot and cook on high heat for 2 hours. Reduce the heat to low and cook for 3 more hours or until the meat is tender.

Remove the ribs and vegetables from the crock pot. Stir the cream of mushroom soup into the juices in the crock pot.

Serve the ribs and vegetables with the mushroom sauce.

nutrition data

1092 calories, 93 grams fat, 26 grams carbohydrates, 36 grams protein per serving.

reviews & comments

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