Slow Cooker Melt-In-Your-Mouth Short Ribs

I found a recipe on Campbell’s Kitchen that got rave reviews and it was super easy. It took me less that 5 minutes to throw it all in the Crock Pot.

Finding beef short ribs in the grocery store wasn’t as easy as I thought it would be though. I mean, it’s not like I was looking for something crazy like quail eggs or venison. I just wanted simple short ribs!! They didn’t have them at Kroger or Publix, but I did manage to find them at The Fresh Market.

I’m happy to report that the hubs loved the short ribs! And I know what you’re thinking…it’s possible that he’s pretending to like them to make me feel better, but I did eat them too, and they were delectable, if I do say so myself.

This is definitely going to be a staple in our household, for sure! Michael said it’s his favorite meal that I’ve cooked so far, so if he’s lying, he better work on acquiring a taste for short ribs

Slow Cooker Melt-In-Your-Mouth Short Ribs


  • 6 serving-sized pieces beef short ribs (about 3 pounds)
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme leaves, 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


      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.
      2. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.



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