Discover the secret to making mouthwatering slow cooker beef short ribs that are sure to impress at dinner! This recipe is ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

Red wine braised slow cooker short ribs. There is not a way to brown meat or vegetables within the moist confines of a slow cooker, which means that those ingredients will require some time in the ...

Even after recently having wrapped up an Instant Pot/multicooker recipe series, I still couldn’t stop Instant Potting. This polenta recipe I had come across kept coming to mind. And wanting something ...

Roaring Fork Valley, rejoice! January weather finally arrived in full force last week, bringing several snowy inches for ...

Brisket is another meat that becomes super tender in a slow cooker. Laidlaw's recipe for slow-cooked braised brisket includes ...

With Thanksgiving this Thursday – it's going to be a busy week in the kitchen for many families. So how about something easy for dinner. Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp ...

Why This Recipe Works: The classic pairing of short ribs and red wine sauce struck us as the perfect basis for a slow-cooker pasta sauce. Here boneless short ribs were cooked until tender and ...

Few things are as comforting and fortifying on a chilly winter evening as melt-in-your mouth short ribs. This version is rich and tangy and takes advantage of the wonderful winter citrus that’s so ...

Few things are as comforting and fortifying on a chilly winter evening as melt-in-your mouth short ribs. This version is rich and tangy and takes advantage of the wonderful winter citrus that’s so ...

For a holiday or winter potluck, spiced mulled wine is something simple to contribute that everyone will appreciate. Simmer inexpensive red wine with brandy, ginger, sugar, an orange, cloves, and ...

Place beef Short Ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on HIGH 5 to 6 hours or LOW 7-1/2 to 8-1/2 hours or until beef is fork-tender.