Now that the weather is turning cooler here in Michigan, I’ve noticed I’m using my crock pot more and more. Plus it’s a fabulous way to cook some great meals without a lot of effort. And one meal I’ve come up with, we’ve enjoyed quite a few times over the last month or so.
Barbeque ribs not only smell divine while cooking, the fabulous taste can’t be beaten. And if ribs are a bit to messy for your family, it can easily be made with a pot roast.
Crockpot BBQ Beef Short Ribs
Ingredients
- 4 lbs beef roast/short ribs/stew meat
- 2 cups tomato sauce
- 1/4 cup honey
- 1/4 cup unsulphered molasses
- 1 Tbsp apple cider vinegar
- 1 Tbsp worchestershire or fish sauce
- 1 Tbsp dried onion
- 1 Tbsp butter
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Place thawed beef ribs in crockpot.
- Mix all of the other ingredients together and pour over beef. Cook all day on low, at least 6-8 hours. (If using a roast, you can pull it apart during the last hour of cooking to increase the BBQ flavor throughout the beef.)
- Our favorite side with this dish is homemade au gratin potatoes, though the potatoes are not the quickest dish to make! So serve with your favorite potato or rice side along with a veggie.
Our favorite side with this dish is homemade au gratin potatoes, though the potatoes are not the quickest dish to make! So serve with your favorite potato or rice side along with a veggie.
Other ways I use my crockpot:
- Roasting whole chickens – I just place the whole rinsed chicken into the crockpot and let cook all day on low. Add in a bay leaf, salt, pepper, and maybe some onion and garlic for added flavor.
- Making chicken stock – after the whole chicken is done roasting, I put the bones, skin, and any extra ‘gunk’ from the chicken, any carrots, onion, and celery I have sitting around, along with a Tbsp of apple cider vinegar and let sit for an hour. Then cook on low at least overnight. I usually let mine simmer on low for about 24 hours.
- Regular ‘ol beef roast – I just toss in a beef roast, cut up a few carrots, stalks of celery, potatoes, and either leeks or onion along with some salt and pepper and let sit on low all day. So easy to do! If you’re short on time in the morning, just cut everything up the night before (place the potatoes in water so they don’t brown – just strain in the morning) and toss it all in the crockpot in the morning. One thing I do if there is a bone in the roast is I add in a Tbsp of apple cider vinegar and at least a few cups of water to make some bone broth as it cooks. Great for soups and gravies for future meals!
This post is linked to Nourishing Crockpot Carnival over at Passionate Homemaking. Head on over there to see some other great whole foods crockpot recipes!
Donielle Baker
That looks so delicious!
I never thought to make my whole chicken in the crock pot. I always oven roast. But the crock pot would be so much more handy.
I was going to make pulled pork in the crock pot tomorrow and realized I don’t have enough BBQ sauce in the house. Perhaps I’ll try this version instead. I hate that our favorite BBQ sauce has corn syrup in it.
that plate looks absolutely delicious! I haven’t had scalloped potatoes forever! I posted a short ribs recipe, too. I just love them, and I want to try your recipe…looks great!
Hi,
Where do you find Worchestishire sauce without corn syrup? I’ve been looking everywhere and have given up.
how do you make the au gratin potatoes? could you share that recipe too?
@Stina, I’ll try and post it soon!
Sounds delicious! I have everything but the molasses. Do you think I could just use more honey instead?
@Melissa, I don’t see why not! You may want to decrease the amoutn just a bit as honey is quite a bit sweeter.