Today is the first day of Inspired Bloggers Network’s Autumn Inspiration Week. We’re celebrating Autumn with ideas ranging from recipes to crafts and more.
I’m kicking off this week with a recipe that just screams fall to me. Beef short ribs, carrots, and acorn squash are topped with a maple glazed and slow cooked to perfection. There are a few more steps to this recipe than my usual slow cooker recipe but the flavor is worth the extra effort.
Slow Cooker Maple Glazed Beef Ribs with Fall Vegetables
- 2 to 3 pounds beef short ribs
- 4 large carrots peeled and cut into 3 inch pieces
- 1 medium acorn squash seeded and cut into 1 inch slices
- 1 medium onion cut into wedges
- 1/2 cup maple syrup
- 2 teaspoons white wine vinegar
- 3 Tablespoons quick cooking tapioca
- 1 teaspoon salt
- 1 Tablespoon oil
- 4-6 servings hot cooked rice egg noodles, or mashed potatoes
Spray the insert of a 4-6 quart slow cooker with cooking spray or line with a disposable liner.
Heat the oil in a skillet over medium heat. Cook the ribs in batches for about 5 minutes per side until browned.
Place the carrots, squash and onion in the slow cooker and top with the browned ribs.
In a small bowl mix together the syrup, white wine vinegar, tapioca, and salt. Pour over the ribs and veggies.
Cover and cook on low for 8 hours or on high for 4-5 hours or until meat and vegetables are tender.
Remove beef and vegetables from slow cooker. Skim fat from juices. Serve the ribs over rice, egg noodles, or mashed potatoes topped with juices from the slow cooker with the vegetables on the side.
For more Autumn Inspiration from Cookin’ Mimi please click the button below: