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Barbecue Beef Short Ribs

User Rating 4.5 Star Rating (7 Reviews)


Barbecued Short Ribs

Barbecued Short Ribs

Diana Rattray
This is an easy meal in one pot, and it's easy to put together. Feel free to use a chuck roast instead of the ribs.


  • 4 to 6 medium potatoes, peeled and cut in 2-inch chunks
  • 1 cup baby carrots
  • 1 large onion, cut into 8 to 12 wedges
  • 3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1 tablespoon paprika, regular or smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • dash garlic powder
  • 1 teaspoon worcestershire sauce
  • 1 1/2 teaspoons salt
  • ---
  • 1 tablespoon cornstarch
  • 1/4 cup water


Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Incredibly easy and tasty!, Member xXfoodieXx

Wow, this was incredibly good, and effortless, to boot! I substituted the red wine vinegar for a tbsp. of aged balsamic vinegar, which I prefer most of the time. It was perfect, tailored to my taste!

0 out of 0 people found this helpful.

See all 7 reviews

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