Sunday, May 11, 2008


We enjoyed these ribs last night. PJ couldn't get enough of them, even saying what a great dinner it was!! They were very simple to put the ingredients together and throw into a crockpot and let them cook all day. I actually made them on Friday. When they were finished, I took the crock out of the pot and refrigerated the whole thing until last night. This allows you to get rid of all of the grease that comes out of short-ribs. I then put everything in a covered pyrex dish, and put it in a 350 oven for about 45 minutes to heat up. I served it with Garlic Smashed Potatoes and carrots. It was definately a keeper!!!

Slow-Cooked Short Ribs
25 Min
9 Hrs
9 Hrs 25 Min
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 pounds boneless beef short ribs
1/4 cup butter
1 large onion, chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 cloves garlic, minced
1 1/2 teaspoons chili powder
In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender.

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