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Slow Cooker Short Ribs & Campbell’s Labels for Education #Labels4Edu #cbias

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  • 3 lbs boneless beef short ribs (country ribs)
  • 3 cloves of minced garlic
  • 1 lb baby carrots
  • 23 tbs brown sugar
  • 1/4 cup all purpose flour
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 12 oz dark beer or ale (I used Guiness)
  • 5 jumbo baking potatoes


  1. Add the ribs to the crockpot.
  2. Mix in the flour and garlic until well coated.
  3. Add the soup and brown sugar.
  4. Pour in 12 oz beer.
  5. Add the carrots.
  6. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours until the beef is fork-tender.
  7. Smash with a potato masher to break up the meat and carrots to serve over the potatoes.
  8. Wash potatoes and wrap individually in wax paper.
  9. Heat in the microwave for 6-9 minutes until soft.
  10. Slice each potato open and fluff the inside.
  11. Then, ladle over the country ribs, carrots, and a little liquid.
  12. Serve.
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