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Slow Cooker Maple Glazed Beef Ribs with Fall Vegetables

Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author Micha M


  • 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


  1. Spray the insert of a 4-6 quart slow cooker with cooking spray or line with a disposable liner.
  2. Heat the oil in a skillet over medium heat. Cook the ribs in batches for about 5 minutes per side until browned.
  3. Place the carrots, squash and onion in the slow cooker and top with the browned ribs.
  4. In a small bowl mix together the syrup, white wine vinegar, tapioca, and salt. Pour over the ribs and veggies.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours or until meat and vegetables are tender.
  6. 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.