Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Rustic Root Vegetable & Lentil Stew
Hearty Lentil Bolognese
Slow-Cooker Beef Short Ribs
Add to Calendar
Add as Favorite
 
 
 
 
 
8.3 hours
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
beef short rib
chicken broth
beef base
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
beef short rib
chicken broth
beef base
vegetarian
(?)
Not vegetarian due to:
beef short rib
chicken broth
beef base
pescetarian
(?)
Not pescetarian due to:
beef short rib
chicken broth
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
2
whole
Approx 1.5 to 2 lbs.
 
2
whole
peeled and cubed.
 
2
whole
chopped into 1/2" thick slices.
 
2
stalks
chopped into 1/2" thick slices.
 
1
whole
diced.
 
8
cloves
coarsely chopped (or smashed).
 
32
oz, volume
use low-sodium.
1
can
these are fairly small, approx 6oz.
 
1
can
approx 14.5oz.
 
1
tsp
(optional).
 
1
tsp
(optional).
 
2
tbsp
italian parsley, chopped, put on the top of the ribs when serving.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
If your slow-cooker has a "brown/saute" option, I'd use this to brown the edge of the ribs prior to slow-cooking. If it doesn't put the ribs into the slow-cooker first, so they're on the bottom near the heating element.
2.
Toss in potatoes, kerrits, onion, garlic, celery, diced tomatoes, etc.
3.
Add the tomato paste. Try to spread this around.
4.
Pour in the chicken broth until the vegetables are covered.
5.
Set your slow-cooker on "low" and leave it for 8 hours.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Serve over rice, or pasta, or alongside mashed potatoes, spinach and chopped garlic, or bok choy.
2.
I've been told that the ribs should go into the cooking pan first, so they sit at the bottom of the pan, nearest to the heating element. I think you want the ribs to absorb a lot of heat, which helps them reach their full flavor potential.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a 69% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 689
Protein 30.9 g
Carbohydrates 28.7 g
Iron 2.05 mg
Fiber 5.19 g
Calcium 56.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.