Slow-Cooked Short Ribs

25 Feb

slow-cooked short ribsI had some boneless short ribs and wasn’t sure what to do with them. I had a couple of recipes that sounded good, but they all called for short ribs with bones, and I wasn’t sure how the quantities would translate. So I looked online and found this excellent recipe on www.grouprecipes.com; it’s been modified only slightly. There’s quite a bit of measuring of ingredients involved, but otherwise this recipe is very easy. It cooks all day in the slow cooker; start it in the morning, and it is deliciously tender and flavorful by dinnertime. It has a sweet and tangy taste.

This dish is good served over rice or with garlic mashed potatoes. You can easily make half as much by reducing all the ingredients appropriately.

Ingredients:

⅓ cup flour
1 tsp. salt (optional – since we use kosher meat, we don’t usually see a need for additional salt)
¼ tsp. ground black pepper
2½ lbs. boneless beef short ribs (flanken)
¼ cup olive oil
1 cup beef broth
¾ cup red wine vinegar
¾ cup brown sugar
¼ cup chili sauce
2 Tbs. catsup
2 Tbs. Worcestershire sauce
1 tsp. chili powder
1 cup chopped onion
2 Tbs. minced garlic

Directions:

Put the flour, salt (if you use it) and pepper into a plastic bag. Add the ribs and shake until they are evenly coated. Shake off the excess flour.

Heat all but 1 Tbs. olive oil in a large skillet, and brown the meat on both sides. Move the meat to a slow cooker.

Combine the beef broth, vinegar, brown sugar, chili sauce, catsup, Worcestershire sauce and chili powder. Heat the remaining oil in the skillet and sauté the onion and garlic for a few minutes, then add the other ingredients that you have mixed together. Bring to the boil while stirring, and pour over the ribs.

Cover and cook on the low setting for 9 hours.

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