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I admit it. I love red meat. I would rather eat a steak than just about anything. But short ribs are very quickly becoming a close second. I had some delicious ribs at the Gala Steakhouse & Bistroduring a stay in Williamstown recently. Ever since then I have been craving them and wanting to make my own at home. My recipe is pretty simple and can’t really compare to the taste of what I had there but for a nice looking, great tasting Sunday night dinner with very little prep, these Crock-Pot Short Ribs will satisfy you. I served mine over mashed yellow potatoes. Enjoy!
Pour about half the liquid that remains in crock into a sauce pan (with the garlic pieces) and turn to med-high heat.
Slowly add brown sugar, stirring, until thickens slightly and boils (You can add more or less as desired).
Be careful not to overboil.
Spoon this over your cooked ribs.
Slow cooking these in the crock-pot allows them to taste like braised short-ribs. Many recipes for short-ribs cooked this way call for browning the first. I rarely brown my meat before adding to the crock but you certainly can do that.
SAHM mom of 3 in Central MA who enjoys cooking and blogging. I enjoy experimenting in the kitchen and am not fond of measuring. My grandmother just added a "pinch of this" and a "pat of that" so that's how I cook!