EASY SLOW-COOKER BEEF SHORT RIB SUPPER

Easy Slow-Cooker Beef Short Rib Supper image

Give this beef short rib recipe a little love early in the day for a hearty dinner later, vegetables and all. Slow cooking makes the meat nice and tender.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 6

Number Of Ingredients 9

Ingredients

3 pounds beef short ribs, cut into rib sections
1/2 teaspoon seasoned salt
12 small whole red potatoes
1 1/2 cups baby-cut carrots
1 can (10.75 ounces) condensed cream of celery soup
1/2 cup chili sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic pepper
1 1/2 cups frozen cut green beans (from 1-pound bag), thawed

Steps:

Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
Cover and cook on Low heat setting 7 to 9 hours.
Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.

Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1/2, Fiber 9 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 1/2 g