Sunday, September 7, 2008

Sunday Short Ribs in the Slow Cooker

We had this last night with ranch beans and peas (of course) mixed with some corn and garlic sauteed in a little butter (that recipe will come later) - yummy!

2/3 cup flour
2 tsp. salt
1/2 tsp. pepper
4- 41/2 lbs. boneless short ribs
vegetable oil
1 large chopped onion
1 1/2 cups water
2 beef cubes ( I use Herb Ox bouillon cubes with no MSG)
3/4 cup cider vinegar
1/2 cup packed brown sugar plus a little more for good measure
1/2 cup Cholula sauce (can substitute with chili sauce)
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, chopped
1 1/2 tsp. chili powder

1. Combine flour, salt, and pepper in plastic bag. Add ribs and shake.
2. Brown in oil and transfer to cooker.
3. Combine remaining ingredients in saucepan and bring to boil, loosening drippings from ribs. Pour over ribs.
4. Cover. Cook on low 9-10 hours - it only takes my cooker 6-8 hours.
5. Enjoy with mashed potatoes, spinach salad and a vegetable of choice.

serves: 10 (we obviously cut this in half when it is just us)

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