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Easy Slow-Cooker Beef Short Rib Supper
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Prep Time:
15 minutes
Total Time:
9 hours 30 minutes
Marinate beef short ribs with vegetables all day for a tender and hearty dinner.
Ingredients:
  • 3 pounds beef short ribs, cut into rib sections
  • 1/2 teaspoon seasoned salt
  • 12 small whole red potatoes
  • 1 1/2 cups baby-cut carrots
  • 1 can (10.75 ounces) condensed cream of celery soup
  • 1/2 cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic pepper
  • 1 1/2 cups frozen cut green beans (from 1-pound bag), thawed
Instructions:
  • Prepare the slow cooker and skillet by generously spraying them with cooking spray. Season the ribs with seasoned salt and sear them in the skillet over medium-high heat for 6 to 8 minutes, turning occasionally, until nicely browned.
  • Using a fork or tongs, transfer the ribs from the skillet to the cooker. Add potatoes and carrots. In a small bowl, combine soup, chili sauce, Worcestershire sauce, and garlic pepper; then pour over the ribs and vegetables.
  • Slowly simmer, covered, for 7 to 9 hours on the Low heat setting.
  • If desired, remove any excess fat from the mixture. Gently fold in green beans, then increase heat to High. Cover the dish and simmer for 10 to 15 minutes until the beans are tender.

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