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Slow Cooker Melt-In-Your-Mouth Short Ribs

Slow Cooker Melt-In-Your-Mouth Short Ribs

3.95
(38)

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

serves 6 people

Ingredients

cost per recipe: $21.81

The price is determined by the national average.

  • 3

    pounds beef short rib(about 6 serving-sized pieces)

  • 2

    tablespoons packed brown sugar

  • 3

    cloves garlic, minced

  • 1

    teaspoon dried thyme, crushed

  • 1/4

    cup all-purpose flour

  • 1

    can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

  • 1

    bottle (12 fluid ounces) dark ale or beer

view nutrition info

How to Make It

Step 1

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Step 2

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Spoon off any fat.

Recipe Tips

  • Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion:  This recipe is delicious served over hot mashed potatoes or noodles.
  • Chef Tip: Try this French-inspired version with red wine and mushrooms!  Top the beef with 1 large onion, chopped and 16 ounces portobello mushrooms, sliced.  Substitute 1 1/2 cups red wine for the beer and add to the cooker with the soup.  Omit the ground thyme and minced garlic.  Instead, wrap fresh parsley, thyme, bay leaf, garlic cloves and peppercorns in a tied cheesecloth bundle.  Submerge the bundle in the soup mixture before cooking.  Discard after cooking.  Serve short ribs over mashed potatoes or polenta with chopped green onion.  Top each serving with 1 onion ring and serve your favorite vegetable on the side.
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Made With
Campbell's® Condensed French Onion Soup

Campbell's® Condensed French Onion Soup

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Ratings & Reviews

(38)
  • Hotjavamamax3

    April 16, 2016

    Amazing

    This recipe is so good and the drippings from the ribs make an amazing gravy for mashed potatoes. It's been awhile since I've made it but will be making it for a friend this weekend. I do double the recipe and even then there are hardly ever leftovers

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  • Kaycee D.

    November 16, 2013

    yummy for football sunday!

    I loved this recipe but I will cut the thyme down a lot it took away from the flavor of the meat but over all it was a big hit in my house!

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  • jeff b.

    May 4, 2013

    My favorite short ribs

    short ribs baked in a combination of campbell's cream of celery soup, chedder cheese soup, and cream of mushroom soup. baked for about 4 hours. best in the multiverse.

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  • NspectorJeff

    March 11, 2013

    Drooling for this...

    I am preparing this meal tonight, so I don't have a proper review yet, but I couldn't hesitate to comment. I usually create my own recipe with what I have available in the fridge/pantry, but thought I would give this one a try. After reading the recipe and all the reviews to date, I suspect that some may be adding water with the soup. Do not do this. The Ale is the substitution for the water. Basically, you are cooking by Braising the short ribs so the liquid should be roughly 1/2 up the meat or less and be sure you have a tight fitting lid to retain the moisture. Where I come from, Short Ribs are traditionally Beef, not Pork. Pork may work well, but I would definately use different seasonings. Could be why some think it's horrible. Looking forward to a scrumptious dinner!

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  • AJ S.

    February 9, 2012

    Slow Cooker Melt-In-Your-Mouth Short Ribs

    I also made carrots and potatoes with this recipe and it was delicious. Excellent gravy.

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