Best 9 Slow Cooker Short Rib Goulash Recipes

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Embark on a culinary adventure as we delve into the enticing realm of slow cooker short rib goulash. This classic dish, steeped in European tradition, promises to tantalize your taste buds with its rich, savory flavors and fall-off-the-bone tender short ribs. Whether you're a seasoned home cook or a novice in the kitchen, this guide will lead you on a step-by-step journey towards creating a delectable slow cooker short rib goulash that will impress your family and friends. Along the way, we'll uncover the secrets to selecting the perfect short ribs, infusing them with aromatic spices, and crafting a flavorful goulash sauce that captures the essence of this heartwarming dish. So, gather your ingredients, prepare your slow cooker, and let's embark on a culinary adventure that will transport you to the heart of Europe, one bite at a time!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Provided by lgmarge

Categories     Main Dish Recipes     Rib Recipes

Time 5h15m

Yield 8

Number Of Ingredients 9

cooking spray
3 ribs celery, sliced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can water

Steps:

  • Prepare a slow cooker crock with cooking spray.
  • Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  • Cook on High until the ribs are fork-tender, 5 to 7 hours.
  • Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

SLOW-COOKER SHORT-RIB GOULASH



Slow-Cooker Short-Rib Goulash image

Meltingly tender meaty dishes like this one are made for cold nights. And while this would make a perfect Sunday supper, it's actual possible any night of the week, thanks to your slow cooker! That's right, this recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but to experience the full depth of their savoriness, you need time. Time, plus a prep technique we consider key to making the best possible slow-cooker meats: browning. Browning the short ribs, onions and garlic and deglazing the pan might sound cumbersome, but it's actually quite efficient, since the deglazing leaves you with a clean pan, and more importantly, the whole process amounts to next-level flavor. Flavor so dynamite, we think this recipe is destined to become a part of your cold-weather dinner rotation!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h45m

Yield 8

Number Of Ingredients 13

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
1 tablespoon olive oil
1 medium onion, sliced
4 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (cayenne)
2 cups Progresso™ beef flavored broth
1/4 cup Muir Glen™ organic tomato paste
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
  • In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
  • Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
  • Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Rib and 3 Tablespoons Sauce, Sodium 400 mg, Sugar 2 g, TransFat 1/2 g

SLOW-COOKER HUNGARIAN GOULASH



Slow-Cooker Hungarian Goulash image

Let the slow cooker do the work for you in turning out this old-world favorite. The rich beef stew is wonderful served over hot noodles.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 8

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lb beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (6 oz) Muir Glen™ organic tomato paste
2 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed, if desired
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons Gold Medal™ all-purpose flour
1 medium green bell pepper, cut into strips
8 cups hot cooked noodles

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
  • Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
  • Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
  • In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g, TransFat 1/2 g

SLOW COOKER HUNGARIAN GOULASH



Slow Cooker Hungarian Goulash image

Make and share this Slow Cooker Hungarian Goulash recipe from Food.com.

Provided by Lynn S.

Categories     Stew

Time 8h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can tomato paste
2 garlic cloves, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed, if desired
1/4 teaspoon ground pepper
1/4 cup cold water
3 tablespoons all-purpose flour
1 medium bell pepper, cut into strips
8 cups noodles, cooked for serving

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
  • Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
  • Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
  • Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
  • Serve goulash over noodles.

Nutrition Facts : Calories 621, Fat 35.1, SaturatedFat 12.6, Cholesterol 150.5, Sodium 961.3, Carbohydrate 37.1, Fiber 3.2, Sugar 4.8, Protein 38.6

SLOW-COOKER BEEF GOULASH



Slow-cooker beef goulash image

With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting

Provided by Anna Glover

Categories     Main course, Supper

Time 7h25m

Number Of Ingredients 14

3 tbsp olive oil
2kg braising or stewing steak, cut into chunks
2 large onions, finely chopped
4 mixed peppers, cut into 4cm chunks
3 garlic cloves, crushed
2 tbsp flour
2 tsp caraway seeds
2 tsp hot smoked paprika
1 tbsp sweet smoked paprika, plus extra to serve
4 tbsp tomato purée
4 large tomatoes cut into small chunks
400-500ml beef stock
300ml soured cream
small bunch of parsley, chopped

Steps:

  • Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
  • Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
  • Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium

SLOW-COOKER SHORT RIB RAGU



Slow-Cooker Short Rib Ragu image

This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h30m

Number Of Ingredients 7

2 teaspoons vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
1 large carrot, diced small
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary

Steps:

  • In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
  • Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
  • With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.

Nutrition Facts : Calories 461 g, Fat 33 g, Fiber 1 g, Protein 29 g

SLOW COOKER SHORT RIBS RECIPE BY TASTY



Slow Cooker Short Ribs Recipe by Tasty image

Here's what you need: bone-in short ribs, baby potato, salt, onion, garlic, baby carrots, green beans, BBQ sauce, brown sugar, cayenne pepper, cumin, dried oregano, salt

Provided by Niki Ang

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 lb bone-in short ribs
1 lb baby potato
1 pinch salt
1 onion, cut in half
4 cloves garlic, large
1 lb baby carrots
1 lb green beans
1 cup BBQ sauce
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon salt

Steps:

  • In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and ½ teaspoon of salt until well combined.
  • Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
  • Add the spice mix over the meat.
  • Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
  • Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
  • Add green beans during the last 30 minutes of cooking time.
  • Enjoy!

Nutrition Facts : Calories 726 calories, Carbohydrate 78 grams, Fat 24 grams, Fiber 11 grams, Protein 49 grams, Sugar 37 grams

SLOW-COOKER BEEF SHORT RIBS



Slow-Cooker Beef Short Ribs image

You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

Provided by MizzNezz

Categories     Sauces

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Steps:

  • Put flour, salt and pepper in a bag.
  • Add ribs and shake to coat.
  • Brown ribs in butter in a lg skillet.
  • Put in slow cooker.
  • In same skillet, combine remaining ingredients.
  • Bring to a boil, stirring.
  • Pour over ribs.
  • Cover and cook on low for 9 hours.

Tips:

  • Use high-quality short ribs for the best flavor. Look for short ribs that are well-marbled and have a good amount of meat on them.
  • Brown the short ribs before cooking them in the slow cooker. This will help to develop their flavor and give the goulash a richer color.
  • Use a variety of vegetables in your goulash. This will add flavor, color, and nutrients to the dish.
  • Add a splash of red wine or beer to the goulash for extra flavor. You can also use beef broth or water, but the wine or beer will add a more complex flavor to the dish.
  • Season the goulash to taste with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
  • Cook the goulash on low heat for 8-10 hours, or until the short ribs are fall-off-the-bone tender.
  • Serve the goulash over mashed potatoes, egg noodles, or rice. You can also garnish it with fresh parsley or chives.

Conclusion:

Slow cooker short rib goulash is a delicious and easy-to-make meal that is perfect for a cold winter day. The short ribs are fall-off-the-bone tender and the vegetables are cooked to perfection. The goulash is also very flavorful, thanks to the red wine or beer and the variety of spices. Serve it over mashed potatoes, egg noodles, or rice, and you have a hearty and satisfying meal that the whole family will love.

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