Slow Cooked Short Ribs with Carrots and Apples

Here’s how things go when the Southern husband and I go out to dinner someplace where there are short ribs on the menu: I look at the menu and spot the short ribs. Then I see something else that seems almost as good as the short ribs. Then I agonize about how much I want the short ribs, but I’ve had short ribs so many times and haven’t had whatever that other thing is on the menu nearly as much. Then I ask the Southern husband
what he’s having, and he says he is deciding between the short ribs and some other thing that I have no interest in. Then I say, “Gee honey, if you have the short ribs then I can order this other thing, and I can have a bite of your short ribs because I’m having a hard time choosing!” And being the knight in shining armor that he is, he orders the short ribs and I get my other thing.

Then our dinners come out and I have complete diner’s remorse about not ordering the short ribs for myself, and the Southern husband reads me like a book, gives me his plate of short ribs and takes my dinner…which was not one of his two choices. This has happened more than once, twice or three times. It’s one of the nine million reasons that I love the guy.

So to make it up to him, I decided one day that I was going to make my OWN short ribs. For some reason, short ribs have always intimidated me…who knows why. I’m a mystery even to myself, never mind the Southern husband. But that day I bucked up and gathered my ingredients.


Scrumptious, right??? Even uncooked! And even better, they are all headed for the slow cooker. Somehow things made in the slow cooker are always okay. And it’s as easy as this: you peel and cut up the fruit and veggies, toss them and the ribs into the slow cooker, and cover them with a gorgeous concoction of applesauce, vinegar, mustard and other wonderful things. Pop the lid on top and go do other things for 8 or 10 hours. Laundry-blogging-email-napping-snacking-messing-around-on-Pinterest is usually what I do. Come back, take out the meat the veggies which are now tender and amazing, pour the pan juice into a saucepan and simmer it down with a little cornstarch to thicken it up.

Now pour the sauce over the meat and veggies and have enough short ribs for everyone, for a change! Life is good.


Slow Cooked Short Ribs with Carrots and Apples
  • 2 large apples, peeled, cored and cut into large pieces
  • 4 carrots, cut into large pieces
  • 1 large onion, peeled and cut into wedges
  • 3½ pounds bone-in beef short ribs
  • 1 cup applesauce
  • ¼ cup cider vinegar
  • 4 garlic cloves, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1 teaspoon dry mustard
  • 1½ teaspoons salt
  • 1 tablespoon cornstarch
  • ¼ cup apple cider
  1. Put the apples, carrots and onions in a large slow cooker, and top with the short ribs
  2. Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.
  3. Transfer the beef, fruit and vegetables to a serving platter. Pour the juices from the slow cooker into a small saucepan and simmer for 5 minutes.
  4. Mix the cornstarch with the cider until smooth. Pour into the simmering juices, bring to a boil and cook for one minute or until the sauce thickens. Pour the sauce over the ribs and serve.
  5. Recipe from A SOUTHERLY COURSE
Nutrition Information
Serving size: 4 servings


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    • Kate says

      So glad you liked them! I consider short ribs to be one of the major food groups…I have another recipe waiting in the wings that involves short ribs and mustard….yum, I’m hoping!

  1. Sara says

    I made this recipe over the weekend and even though I inadvertently added a TABLESPOON of dry mustard instead of a teaspoon, it turned out great! As a single person, I love recipes that make good leftovers! In fact, I’m eating some of the leftovers right now. I opened a can of Glory Foods collard greens to serve as a side dish – perfect pairing!


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