Ingredients
- 2 tablespoons Olive oil
- 3 1/2 pounds Beef short ribs
- Salt and fresh ground black pepper
- 4 medium Potatoes
- 1 cup Baby carrots
- 1 large Onion
- 1 cup Ketchup
- 1/4 cup Water
- 1/4 cup Red wine vinegar
- 1 tablespoon Paprika
- 1 teaspoon Chili powder
- 1/2 teaspoon Dry mustard
- 1/2 teaspoon Garlic powder
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Salt
- Optional Thickener
- 1 tablespoon Cornstarch
- 1/4 cup Water
Preparation
- Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
- Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.
- In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.
- Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
- With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.
- If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.
- Makes 6 generous servings.
- Cooks Note: You may bake the short ribs in a covered Dutch oven placed in a 325 degree oven for two hours if you don't have a slow cooker.
No comments:
Post a Comment