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    Home » Recipes » Main Dish Recipes

    Slow-Cooker Beef Short Ribs

    Modified: Dec 18, 2016 · Published: May 10, 2013 by Ashley

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    Slow-Cooker Beef Short Ribs

    I had picked up a beautiful piece of grass-fed beef short ribs from the Farmers' Market a few weeks ago, and wanted to make something simple with it. So I found this recipe and thawed them out. This recipe took a bit of prep beforehand, which I usually try to avoid when I'm using the slow cooker, but this time around it seemed necessary. This turned out to be a superb meal! WOW! The flavor was nice and rich, and the meat was ridiculously tender. The short ribs I used had bones in them, but the meat melted right off. I had a piece that was around 1.5 pounds, so I used that but didn't cut the sauce recipe down. I didn't want it to burn while it was cooking all day. I served this with another loaf of No-Knead Crusty White Bread that I sprinkled a little vegetable ash salt, and another batch of Yellow Tomato, Avocado and Cucumber Salad with Fig Balsamic. It was a fantastic meal, and a great way to celebrate FRIDAY!

    No-Knead Crusty White Bread

    Slow-Cooker Beef Short Ribs
    Food.com

    Total Time: 9 hrs 10 mins
    Prep Time: 10 mins
    Cook Time: 9 hrs
    Serves 6

    MizzNezz's Note: You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

    ⅓ cup flour
    1 teaspoon salt
    ¼ teaspoon pepper
    2 ½ lbs boneless beef short ribs
    ¼ cup butter
    1 cup chopped onion
    1 cup beef broth
    ¾ cup red wine vinegar
    ¾ cup brown sugar
    ¼ cup chili sauce
    2 tablespoons catsup
    2 tablespoons Worcestershire sauce
    2 tablespoons minced garlic
    1 teaspoon chili powder

    Put flour, salt and pepper in a bag.

    Add ribs and shake to coat.

    Brown ribs in butter in a lg skillet.

    Put in slow cooker.

    In same skillet, combine remaining ingredients.

    Bring to a boil, stirring.

    Pour over ribs.

    Cover and cook on low for 9 hours.

    Big Flavors Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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