Melt-In-Your-Mouth Short Ribs

Melt-In-Your-Mouth Short Ribs

44 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
Recipe by  Campbell's Kitchen

“Slow-cooked in a mouthwatering sauce seasoned with thyme and garlic, these tender short ribs are full of flavor.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the beef into a 3 1/2- to 6-quart slow cooker. Add the brown sugar, garlic, thyme and flour. Toss to coat. Stir the soup and ale in a small bowl. Pour over the beef.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes.

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Reviews (44)

Rate This Recipe
Cathy C.

Cathy C.

I used regular onion soup mix with 1 cup of water, and 1 cup of beer (Alexander Keiths) and the taste was amazing. The meat was so tender that I found the bones sitting in the bottom of the crock pot, and the sauce mixture was delicious. The sauce was so good that I baked bread so we could have hot roast beef sandwiches the following day. I will definitely make this again, but may slightly reduce the thyme from 1 tsp to 1/2 or 3/4 tsp.



I looked this up for our daughter, then thought well OK I'd give them a try, OMG! I couldn't believe how good they were. I'm a pretty darn good cook and I usually take HOURS with my short ribs, smoking, then brasing, then blah blah blah. These were AWESOME. I picked all the meat off the bones at the end, meanwhile I added Red Wine and a little thickener to the gravey. I served them over mashed potatoes. We had a big Shiraz from Austalia. I would serve these to my gourmet club in a martini glass over mashed potatoes as an appetizer. Just enough to have them begging for more. They are VERY RICH, so you don't need a lot. ENJOY and Thanks



I usually only try recipes that have been reviewed many times and have a good average rating. But, when I saw this recipe I knew I would love it. I was not put off by 2 out of 4 people that did not like it. Neither should you be. If you like the taste of meat cooked in beer (which is a little bit different, if you've never had it you may not expect what it will taste like) you will love this recipe. There is only one thing I would change (very small) in the whole thing: Chop up a couple of shallots and saute them with the garlic in a very small amount of oil or butter before you add them to the slow cooker. The shallots give it that extra umph and browning the garlic a little bit improves the flavor of the entire dish. Also, make sure you choose a nice dark beer, and one that you like. You will taste it. Enjoy! Its worth it!

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Amount Per Serving (6 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 34.2 g
  • 68%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 738 mg
  • 30%

Based on a 2,000 calorie diet



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Campbell's(R) Slow Cooker Savory Pot Roast


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Slow-Cooked Sweet and Spicy Baby Back Ribs