Crock Pot Short Ribs And Cabbage Stew Recipe

Name: Crock Pot Short Ribs And Cabbage Stew
Prep time: 30 min
Cook time: 515 min
Total time: 545 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons oil; 2 cups all-purpose flour; 3 lbs bone-in short ribs; 1 cup beef broth; 1 (28 ounce) can crushed tomatoes; 4 cloves minced garlic; 2 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 2 tablespoons fresh dill; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 2 lbs Yukon gold potatoes, peeled and cubed; 1 lb carrots, peeled and chopped; 1 large onion, chopped; 1 medium head green cabbage, shredded

Fall-apart tender short ribs simmered in a rich and flavorful cabbage stew! This un-thickened stew boasts sweet and spicy notes, a delightful twist on a classic comfort food. A nostalgic touch: try mashing your potatoes directly into the sauce for a creamy, childhood-inspired texture. Perfect for a cozy weeknight dinner or a special occasion.

Prep Time 30 mins

Cook Time 515 mins

Calories 154.9 kcal

Protein 7g

Rating 4.6 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Short Ribs And Cabbage Stew

2 tablespoons oil
2 cups all-purpose flour
3 lbs bone-in short ribs
1 cup beef broth
1 (28 ounce) can crushed tomatoes
4 cloves minced garlic
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 tablespoons fresh dill
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 lbs Yukon gold potatoes, peeled and cubed
1 lb carrots, peeled and chopped
1 large onion, chopped
1 medium head green cabbage, shredded

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How to Make Crock Pot Short Ribs And Cabbage Stew

Heat 2 tablespoons of oil in a large nonstick skillet over high heat.
Place 2 cups all-purpose flour in a large plastic bag. Add 3 lbs bone-in short ribs, one at a time, shaking to coat evenly.
Brown ribs on all sides in the hot skillet. Reduce heat to medium-high and continue browning until deeply caramelized. Remove ribs from skillet and set aside on paper towels.
Add 1 cup beef broth to the skillet, scraping up any browned bits from the bottom.
Stir in 1 (28 ounce) can crushed tomatoes, 4 cloves minced garlic, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons fresh dill, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper. Bring to a simmer.
In your slow cooker, layer 2 lbs Yukon gold potatoes (peeled and cubed), 1 lb carrots (peeled and chopped), 1 large onion (chopped), and 1 medium head of green cabbage (shredded). Pour the tomato mixture over the vegetables.
Place the browned short ribs on top of the vegetables, meat side down. Cover and cook on low for 7-8 hours, or on high for 4 hours, or until the ribs are fork-tender.
To serve, place a short rib in the bottom of each of 6 bowls. Ladle the stew over the ribs and serve immediately. For an extra creamy texture, mash some of the potatoes into the stew before serving.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

68g

Fat

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Vegetables Potluck Dinner Party Stews Crock Pot Slow Cooker Spicy Comfort Food Meat Beef Ribs Carrots Greens Onions Tomatoes Taste Mood Sweet To Go Equipment