This recipe has turned out to be a huge success over at Food! It has received plenty of wonderful reviews from readers. Let’s have a look at what they’ve said about it:
This was REALLY good!! I was in a bit of a hurry – so I did high for 4 hours, then low for 1 1/2 – turned out fabulous! This recipe is a keeper! Thanks for sharing!!
Yum, Yum! These were great. They were so tender with lots of flavor. Didn’t need those knives as the meat would just fall apart. The family really enjoyed these and advised that the recipe is a keeper. Didn’t have enough short ribs so I used some extra lean stew beef which turned out fine. I couldn’t quite get it together early enough to get in the 9 hours of cooking but did make it to 7 hours.
Ingredients
1⁄3 cup flour
1teaspoon salt
1⁄4teaspoon pepper
2 1⁄2lbs boneless beef short ribs
1⁄4cup butter
1cup chopped onion
1cup beef broth
3⁄4cup red wine vinegar
3⁄4cup brown sugar
1⁄4cup chili sauce
2tablespoons catsup
2tablespoons Worcestershire sauce
2tablespoons minced garlic
1teaspoon chili powder
Instructions:
Put flour, salt and pepper in a bag. Add ribs and shake to coat.
Brown ribs in butter in a large skillet. When browned, put them into the slow cooker.
Combine remaining ingredients in the same skillet. Bring to a boil, stirring. Pour the mixture over the ribs.
Cover and cook on low for 9 hours.
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Quick Tip: My favorite way to serve these is with mashed potatoes!
Thanks to Food for this scrumptious short rib recipe perfect for any night of the week.
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