Slow-Cooked Beef Short Ribs with Autumn Harvest Vegetables

Ingredients

For the Beef Short Ribs:
- 2 lbs beef short ribs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp brown sugar
- 1/2 cup tomato sauce
- 1/2 cup beef broth or water

For the Vegetables:
- 1 sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
- 1/4 of a butternut squash, peeled and cubed
- 1/4 cup dried cranberries
- 1 tsp cinnamon
- 1/2 tsp cloves

For Garnish:
- 1/4 cup pecans, chopped
- 1/4 cup pumpkin purée
- 1 tbsp maple syrup

Instructions

1. Prepare the Beef:
- Season the beef short ribs with salt, ground black pepper, and brown sugar.
- Heat a skillet over medium-high heat and sear the ribs until browned on all sides, about 3-4 minutes each side.

2. Prepare the Crock Pot:
- In the crock pot, combine the tomato sauce and beef broth.
- Stir in the sweet potato, carrots, Brussels sprouts, and butternut squash.
- Sprinkle with cinnamon and cloves.

3. Cook the Short Ribs:
- Place the seared short ribs on top of the vegetables in the crock pot.
- Cover and cook on low heat for PT8H (8 hours) or until the ribs are tender and the vegetables are cooked through.

4. Prepare the Garnish:
- In a small bowl, mix together the chopped pecans, pumpkin purée, and maple syrup.
- Once the beef is cooked, remove the ribs and vegetables from the crock pot and arrange on a serving platter.

5. Serve:
- Drizzle the pumpkin and pecan mix over the ribs and vegetables before serving.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT8H
8 hours

Total Time

- PT8H20M
8 hours and 20 minutes

Type of Dish

- Dinner

Keywords

- Slow-cooked beef short ribs
- Autumn vegetables
- Crock pot dinner
- Comfort food
- Easy gourmet recipe
- Fall dinner ideas
- Tender ribs
- Seasonal vegetables
- Slow cooker meals
- Harvest vegetable dish

Recipe Yield

- Feeds 4 adults

Calories

- Total: 3,100 calories

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