Crock-Pot Ribs And Limas
Tender, flavorful beef short ribs slow-cooked with vegetables and a sweet-savory sauce, complemented by lima beans for a hearty, comforting meal perfect for family dinners.
Ingredients
- 3 lb. lean beef short ribs ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 medium onion, chopped ⓘ
- 4 medium carrots, sliced ⓘ
- 1/4 cup packed brown sugar ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 2 tsp. dry mustard ⓘ
- 1 1/2 tsp. salt
- 1/4 tsp. pepper ⓘ
- 1 1/4 cup water ⓘ
- 1/4 cup cider vinegar ⓘ
- 1 large bay leaf ⓘ
- 1 (10 oz.) package frozen lima beans, cooked or thawed ⓘ
Instructions
- Trim excess fat from ribs; cut ribs into serving size pieces if large.
- In a large skillet, over medium heat, brown ribs in vegetable oil; discard drippings.
- Place chopped onion and sliced carrots in the crock-pot.
- Add browned ribs on top of the vegetables.
- In a medium bowl, stir together brown sugar, all-purpose flour, dry mustard, salt, and pepper until blended.
- Stir in water and cider vinegar until smooth.
- Pour the sauce mixture over the ribs in the crock-pot.
- Push the bay leaf into the liquid.
- Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours until meat is very tender.
- Stir in the cooked lima beans.
- Cover and cook on high for an additional 20 to 30 minutes or until heated through.
- Remove the bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider marinating the ribs in the sauce mixture overnight before cooking. If you don't have lima beans, you can substitute with green beans or peas. To thicken the sauce further, you can add a cornstarch slurry towards the end of cooking. For a different twist, try adding smoked paprika for a smoky flavor, reminiscent of other popular beef recipes.
Serving Suggestions
Serve the ribs over a bed of fluffy rice or alongside creamy mashed potatoes to soak up the delicious sauce. A fresh garden salad or steamed vegetables make great sides that balance the richness of the dish. This hearty meal pairs beautifully with crusty bread, perfect for mopping up any remaining sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat, adding a splash of water to maintain moisture. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Ribs And Limas contains roughly 1116 calories, with 21g protein, 243g carbohydrates, and 30g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (217% of the Daily Value), and calcium (151% of the Daily Value). Note that it is relatively high in sodium, at 1380mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pork ribs instead of beef short ribs?
Yes, you can absolutely use pork ribs! Just adjust the cooking time slightly, as pork may cook faster than beef. Ensure that the internal temperature reaches 145°F for safety. The flavors in the sauce will complement pork well, giving it a unique twist.
What can I do if the ribs aren't tender enough after cooking?
If the ribs aren't tender after the suggested cooking time, simply cover and continue cooking on low for an additional hour or two. The slow cooking process allows the meat to break down further, resulting in that fall-off-the-bone tenderness you desire.
Is there a way to make this recipe spicier?
Definitely! You can add a teaspoon of cayenne pepper or red pepper flakes to the sauce mixture for some heat. Alternatively, a few dashes of hot sauce can be mixed in before serving. Adjust the spice level to your preference for a more zesty flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).