Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Ingredients
- cooking spray:
- ribs celery: 3 piece (sliced)
- carrots: 2 piece (sliced)
- onion: 1 piece (chopped)
- garlic, smashed: 3 clove
- beef short ribs: 5 pound
- salt and ground black pepper: (to taste)
- condensed beef consomme (such as Campbell's ®): 1 can (10.5 ounce can)
- water: 0.5 can (10.5 ounce can)
Metric Conversion
Stages of cooking
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Prepare a slow cooker crock with cooking spray.
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Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
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Cook on High until the ribs are fork-tender, 5 to 7 hours.
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Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
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Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
