In this dish, short ribs are cooked in a slow cooker with just a few basic ingredients. The best rosemary is fresh, but dried is also OK.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 6 |
Ingredients
- 3 pounds beef short ribs, or more to taste
- 1 (10.5 ounce) can condensed French onion soup
- salt and ground black pepper to taste
- 1 (12 ounce) bottle chili sauce
- 2 tablespoons chopped fresh rosemary, or more to taste
Instructions
- Place short ribs into a slow cooker. Top with condensed soup; season with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
- Cook on Low for 8 to 10 hours.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 18 g |
| Sodium | 549 mg |
| Sugars | 3 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
It was fantastic! Definitely a keeper.
Awesome and so easy. Cooked 8 hrs on low and served with mashed potatoes and braised Brussels sprouts. Definitely making this again.
Thank you so very much for posting this recipe. It was DELICIOUS. The sauce is incredible and has only 3 ingredients. I will be using the sauce on a regular basis with slow cooked chicken as well. I, like a lot of the people who commented, used it on my mashed potatoes and broccoli as well.
First time I made this it was awesome. The second time I left out the Rosemary (too lazy to go to store)and think I cooked it way too long. It was dry and tough. Stick to the recipe and you will love this one.
Loved this! Made it as is. Wouldn’t change a thing. I will make it again.
Nice, and easy Ribs in the slow cooker can’t go wrong. Watch what you do with the chilli sauce. I used a Thai sweet chilli, hmm. But then and again my wife and I prefer some heat.
Great flavor and very tender!
The ribs were perfect at 8 hours but the sauce was just so-so. Too sweet for my taste anyway. Thanks for the recipe:-)
This was very easy to make. I had forgotten to get French onion soup so I made do with the herbs that I already had in my pantry. Yeah it still turned out delicious!
Made this just as described and it was wonderful—my 17 year old son said it was the best meal he had eaten in a long time. (we paired it with some pretty special mashed potatoes). I thought these few ingredients would not be enough to give a big boost of flavor but I was wrong. Loved it and making again next week for company.
I was not impressed. Not with all the five star reviews. I added adobo and sazon to it because it had no flavor. Meet was tender. But besides that, not impress at all.
Very simple and easy recipe. The only change I made was to brown the ribs in a pan with salt, pepper, garlic powder, and olive oil before adding them to the crockpot. Then it’s simply a matter of leaving them to cook in the pot for six hours or so, turning every once in a while, and shredding with a fork at the end.
GREAT! I used a chuck roast instead of short ribs since the ribs were pretty expensive. I seasoned the meat with S&P and garlic and browned the roast in olive oil before I put it in the crockpot So easy! Will make it again
This was soooooo good! I didn’t have rosemary so I added Penzey’s beef roast spices and also added some mushrooms. Will definitely make this again!
This is very good and very easy. Short ribs are always very greasy, so I do recommend cooking it early, refrigerating, and skimming the fat. I used this as the meat in a taco which I topped with some coleslaw. It was very good. I saved the “gravy” last night along with the leftover meat. Today (after removing the fat from the gravy), I added some vegetables to the meat, sprinkled it with flour for thickening, stirred the gravy in, topped it with a pie crust and made a fantastic meat pie. This is a very good and versatile recipe.
This is very good and very easy. Short ribs are always very greasy, so I do recommend cooking it early, refrigerating, and skimming the fat. I used this as the meat in a taco which I topped with some coleslaw. It was very good. I saved the “gravy” last night along with the leftover meat. Today (after removing the fat from the gravy), I added some vegetables to the meat, sprinkled it with flour for thickening, stirred the gravy in, topped it with a pie crust and made a fantastic meat pie. This is a very good and versatile recipe.
delicious and so easy. I followed to recipe exactly. I loved that it had Chili sauce instead of ketchup.
I followed the recipe and these are so good. Easy to put together and tasted delicious. I cooked on low for 10 hours which was a bit too long. I would do 8 hours maximum for my slow cooker. The sauce was really good and next time I’ll serve them with something I can use the extra sauce on. UPDATE: I wanted to make this and I was sure I had both chili sauce and french onion soup but I had neither and I really wanted this dish so I made my own. This is how I made the chili sauce. 1 cup tomato sauce 1/4 cup dark brown sugar 3 tablespoons apple cider vinegar 1/4 teaspoon allspice 1 teaspoon red pepper flakes and for the french onion soup I used 10 oz of beef broth and mixed in a couple tbsp dried minced onion and 1 tbsp worcestershire sauce. When it was all cooked I thickened the sauce with 2 tbsp cornstarch mixed in 2 tbsp water. This sauce was just as good as the bought chili sauce and soup. I would do this again.
What a great and easy recipe to follow. Short ribs came out fork tender and delicious. Gravy had a mild barbecue taste and was good over mashed potatoes. Follow this recipe to the letter except watch time you cook in the slow cooker as mine were done in about six hours. Thanks again for a great recipe that I know I’ll fall back on time and again!
The sauce was delicious, but if I made it again I’d use boneless ribs.
I thought this would be pretty good but I really didn’t anticipate how good this would be! Go heavy on the rosemary and go for 10 hours. You’ll love it!