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Serve these succulent short ribs with hot cooked corn on the cob and steamed fresh broccoli.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Meats cooked in a slow cooker make great leftovers. Cool, then refrigerate any leftover meat in the leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and sauce in saucepan on medium-low heat until heated through, stirring frequently.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.