Evelyn’s Crockpot Short Ribs and Cabbage

Hello, Darlings

I hope this first month of the New Year has treated you well. Yes, darlings I am still alive, a bit slower but alive.

Last night, just as I was on the brink of sleep, I remembered an old recipe for short ribs and cabbage. Luckily, I found that I had all the ingredients on hand; so before I made my morning cup of coffee, I started dinner. This recipe is an old family favorite, one in which I usually cooked on the stove with a half pot of water. However, today, I want to savor the flavors of the meat and vegetables by cooking in them a crockpot. 

Evelyn’s Crockpot Short Ribs and Cabbage

Ingredients

• One pack of boneless short ribs
•  ½ cup water
• 3 tablespoon garlic infused olive oil
• 3 large carrots, chopped2 medium red bell peppers, chopped
• 1 medium or ½ large cabbage
• ½ to ¾ bag baby potatoes, whole
• ½ large onion, chopped
• 4 stalks celery, chopped
• ½ teaspoon dried chives
• ¼ teaspoons crushed red pepper
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon bacon grease
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Directions

1. Microwave chopped carrots and baby potatoes for 25 minutes
2. Rinse and pat dry short ribs; cut in ribs in half
3. Seasons ribs salt and pepper in all sides
4. Heat garlic infused olive oil in large skillet
5. Add short ribs and brown each piece on all four sides
6. Remove ribs from skillet, save the drippings and deglaze the skillet with 2-3 tablespoons of water.
7. Add ribs to a six quart or more Crockpot
8. In a large mixing bowl add chopped celery, onion, cabbage, and bell peppers
9. Add save the drippings, water, bacon grease, dried chives salt, crushed red pepper and ground black pepper to mixing bowl. Mix well
10. When easy to pierce add drained potatoes and carrots and discard water
11. Add drained potatoes and carrots into the large mixing bowl with the other ingredients.
12. Mix ingredients well to coat everything with short rib drippings and bacon grease.
13. Then add on top of short ribs in crockpot. Set crockpot on high for four hours;
14. After the first hour stir short ribs vegetables together.
15. After  about 45 minutes pull ribs on top on the vegetable
16. Cook for another 45 minutes, then cook every 45 minutes but in the last 45 minutes or so, stir short ribs in with vegetable again and cook until short ribs are tender.
17.  Enjoy with fresh baked yellow corn muffins 

Despite not having any corned beef in it, this recipe would still make a great meal for Saint Patrick’s Day.

Down the PDF

Until next time,

          Chow, Darlings

 

A Widescreen Online Review Plus Recipe@2026