Slow Cooker Fruited Short Ribs


  • 4 lbs approx meaty beef short ribs (about 8)
  • 1/2 cup dried cherries
  • 1 cup orange juice
  • 1 tbsp grated orange zest
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp olive oil


  • Brown short ribs on all sides in olive oil in large skillet over high heat. Place browned ribs in slow cooker.
  • Drain off fat from skillet and deglaze the pan with the orange juice. Pour over ribs in slow cooker.
  • Add the cherries and orange zest to the slow cooker.
  • Cover and cook on LOW 6-8 hours, HIGH 4-6 hours. Times are approximate since each slow cooker cooks differently.
  • Remove ribs from slow cooker to serving plate.
  • Pour juice from slow cooker into a small saucepan; skim off the fat. NOTE–I usually put this in a small bowl and place it in the freezer for about an hour so the fat congeals and can be removed easily. I keep the ribs warm while I do this by placing them back in the slow cooker and setting to warm.
  • Mix the cornstarch and water. Heat the pan juices until they bubble and stir in cornstarch mixture. Cook 1 minute. Pour over ribs on serving platter.

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