Slow-Cooker Beef Short Ribs

By Ann Thrash

It’s great to come home at the end of a long day at work and open the door to the fragrance of beef short ribs bubbling away in the slow cooker. But there’s one thing that’s even better: being around the house all day while they’re cooking so you can enjoy the increasingly tantalizing aroma and anticipate the great supper to come.

These tender short ribs are perfect when you’re tailgating at home on an “away” Saturday like this one. If you put them in the slow cooker in the late morning or around lunchtime, they’ll be ready by the time the Gamecocks kick it off on The Plains.

We’ve tried a couple of different barbecue sauces for this recipe, always with great results. (The recipe originally came from Kraft, so it recommends that company’s products, but Sweet Baby Ray’s sauces are nice, too.)

If you’re hosting a crowd for the game, just wait ’til the smell of these ribs hits ’em when they walk in the door.

Slow-Cooker Beef Short Ribs

5 pounds beef short ribs
2 large onions, coarsely chopped
1/4 cup all-purpose flour
1 cup barbecue sauce (your favorite)
1/4 cup honey
1 tablespoon yellow mustard

Place the ribs in the slow cooker and spread the chopped onions evenly on top. In a small bowl, combine the rest of the ingredients, whisking until any flour lumps disappear. Pour the sauce mixture on top of the ribs and onions. Put the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the ribs from the cooker to a platter and cover to keep warm. Skin excess fat from the sauce, then return the ribs to the cooker. Stir gently until evenly coated, then serve. Makes 6-8 servings.

PHOTO BY BILL THRASH