Remember when I bought those short ribs and had no idea what to do with them? Well, they turned out really yummy. I’d definitely make this recipe again (it was slightly adapted from this one). Not having any idea what to expect from short ribs though, I was a little disappointed in the meat to fat ratio in the end product. For $10, it didn’t feel like there was that much usable meat on these guys-just a bone and lots of fat. I served the meat over cornmeal mush (mmmmmm), and the whole thing was fatty and fall apart and delectable.
Short ribs in the crock pot
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 lbs beef short ribs
- 1/4 cup butter
- 1 cup chopped onion
- 1 cup beef broth
- 2/3 cup red wine vinegar
- 2/3 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, pressed
- 1 teaspoon chili powder
Mix flour, salt and pepper. Coat ribs in this mixture. Melt butter and brown meat on all sides over medium high heat. Remove to crock pot.
Add remaining ingredients to the skillet. Bring to a boil, deglazing the pan as you go. Pour over ribs. Cover and cook on low for 9 hours.
