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Slow Cooker Picante-Braised Short Ribs

Slow Cooker Picante-Braised Short Ribs

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Campbell's Kitchen

These fall-off-the-bone ribs slow cook all day in a spicy sauce with just a touch of sweetness. Give them a try...they're outstanding!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 57.8 g
  • 89%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides.
  2. Place the onion and garlic into a 5-quart slow cooker. Top with the beef. Stir the picante sauce and brown sugar in a medium bowl. Pour the picante sauce mixture over the beef.
  3. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the beef from the cooker and keep warm.
  4. Stir the flour in the cooker. Increase the heat to HIGH. Cover and cook for 10 minutes or until the mixture boils and thickens. Serve the sauce with the beef.
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We used half mild taco sauce, half hot salsa in place of the pace picante sauce. They were delicious but we would have preferred something spicier.

Janine Brooks

Don't try to rush the recipe--the picante sauce will burn.


Yum. I added one cup of broth in the beginning , and mid way added black beans and corn. I served over rice. Big hit !!!