Weekend Fix: Hot Easy Beef

Simple, sumptuous recipes to get your weekend dinner done fast


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Slow Cooker Beef Short Ribs

Easy hot meat has no better friend than the slow cooker. Throw a bunch of good stuff into a pot, turn it on, and walk away for hours and hours. (Whoever invented it—Snooth Historians insist his name is Cornelius “Slow” Cooker, but they’re notoriously unreliable—is a hero.) Here’s a classic example: throw boneless beef short ribs, jarred mango (a dependably good pre-made ingredient), onion, fresh ginger, and barbecue sauce into a slow cooker, and come home to a warm, spicy, ever so slightly tropical stew.  Now you’re the hero.

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  • This recipe for slow roasted beef can’t be correct! Not enough meat (and the butcher laughed at me when I asked for a 1 lb. boneless chuck roast) and WAY too much liquid.

    Any suggestions?

    Jan 29, 2013 at 10:20 AM

  • Snooth User: Emily Bell
    1177900 519

    Not sure which recipe you're referring to - Slow Cooker Beef Short Ribs calls for "2 pounds well-trimmed boneless beef short ribs," Roasted Beef Tenderloin calls for "1 3-pound beef tenderloin piece (large end), trimmed." assuming its former recipe, maybe the 2 pounds vs. 1 pound chuck roast you asked for makes up for issue with too much liquid?

    Jan 29, 2013 at 10:42 AM

  • I was referencing the recipe that was the lead in the article...not the ribs or tenderloin.

    Jan 30, 2013 at 10:43 AM

  • Snooth User: Emily Bell
    1177900 519

    Hmmm this is a bit confusing. Seems like perhaps instead of 1 lb boneless chuck roast it should probably say 1 (2 to 3 lb) boneless chuck roast. It looks like that large quantity of liquid would reduce somewhat in braising, and then further reduce as a sauce is made. but ratio of meat to liquid seems off. apologies, not a good choice in recipe.

    Jan 30, 2013 at 11:11 AM

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