Time 7h15m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs on bread with mashed potatoes and corn.
Time 4h10m Yield 6 servings. Number Of Ingredients 12 Steps:
Place ribs in a 5-qt. slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
Time 9h10m Yield 6 Number Of Ingredients 10 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs. Cover; cook on Low heat setting 9 to 10 hours.
Time 1h20m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 350°F. Dredge in flour sage, salt and pepper mixture. Heat oil and butter in a medium high fry pan. Add ribs and brown on all sides, then remove from pan. Lower heat and brown onions and garlic lightly, about 2 to 3 minutes. Add soup, broth, water and Kitchen Bouquet, stir to combine. Add ribs back to pan and spoon soup mixture over meat. Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary. Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.
Time 4h10m Yield 6 Number Of Ingredients 12 Steps:
Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
Time 4h10m Yield 6 Number Of Ingredients 12 Steps:
Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
More about “slow cooked country ribs in gravy recipes”
Time 2h Yield 8 servings. Number Of Ingredients 16 Steps:
Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
