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Categories:
flour salt black pepper short butter onion red wine red wine vinegar apple cider brown sugar chili sauce ketchup beef broth Worcestershire sauce soy sauce chili powder garlic
Viewed: 19 - Published at: a year agoIngredients
- 13 cups Flour
- 1 teaspoon Salt
- 1/2 teaspoons Black Pepper
- 2- 1/2 pounds Beef Short Ribs (I Trimmed The Excess Fat Off Of The Ribs)
- 1 Tablespoon Butter
- 1 whole Onion, Chopped
- 3/4 cups Red Wine
- 1/4 cups Red Wine Vinegar
- 3/4 cups Apple Cider
- 1/2 cups Brown Sugar
- 13 cups Chili Sauce
- 1/2 cups Ketchup
- 3/4 cups Beef Broth
- 1/4 cups Worcestershire Sauce
- 1/4 cups Reduced Sodium Soy Sauce
- 1 teaspoon Chili Powder
- 3 cloves Garlic, Chopped
Method
- Combine the flour, salt, and pepper in a large sealable bag.
- Shake to combine.
- Add the short ribs and toss with the flour.
- Melt the butter in a large skillet over medium high heat.
- Shake off any excess flour and add the ribs to the pan.
- Brown the ribs on all sides.
- Once browned, transfer to a slow cooker that has been coated with cooking spray.
- Add the chopped onions to the skillet and saute until they begin to soften.
- Be sure to scrape up any of the brown bits at the bottom of the pan.
- Add the remaining ingredients into the skillet with the onions and bring to a boil, stirring occasionally.
- Taste the sauce and adjust per your preference.
- Pour the sauce over the ribs.
- Cook on low heat for 8-10 hours.
- If you dont have that much time you can cook them on high heat for 2 hours and then reduce to low for 4 hours.
- Before you serve the ribs skim off the clear fat at the top of the crock pot using a large spoon.
- You may get some of the sauce with it, but it is worth it.
- Get as much of the fat as possible.
- Serve over mashed potatoes or celery root puree!
