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Recipe by Kiki Fisher

Slow-Cooker Short Ribs

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Slow-Cooker Short Ribs
Meat Meat
Medium Medium
6 Servings
Allergens

No Allergens specified

6 Hours
Diets
- Gluten Free

Ingredients

Slow-Cooker Short Ribs

  • 1/4 cup yellow mustard

  • 1 tablespoon mustard seeds

  • 2 tablespoons olive oil

  • 1/2 cup Baron Herzog Chenin Blanc or other dry white wine

Directions

Prepare the Slow-Cooker Short Ribs

1.

Generously season the ribs on all sides with salt and pepper.

2.

In a six-quart slow cooker, whisk together barbecue sauce, beef stock, mustard, and mustard seeds.

3.

Heat the oil in a heavy pot over medium-high heat. Brown the ribs on all sides, three to four minutes. Transfer the ribs to the slow cooker. Pour out any fat in the pot.

4.

Return the pot to the heat, add the wine, and bring to a boil, scraping up any bits from the bottom. Then transfer to the slow cooker with the ribs. Cover and cook until the ribs are tender, five to six hours on high, or eight to nine hours on low. Transfer the ribs to a platter and pour enough of the sauce over the ribs to coat.

Credits

Photography by Dan Engongoro

Recipe tags

barbecue sauce barbeque BBQ sauce beef crock-pot crockpot kiki fisher meat main dish mustard Shabbos short ribs slow cooker wine
Slow-Cooker Short Ribs

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barbara rosenblatt
barbara rosenblatt
1 year ago

sounds wonderful-tasting and very easy, but where’s the nutritional info? jews are notorious for heart attacks, diabetes and obesity.
we have to be aware of what we eat.

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