- 4 pounds bone-in beef short ribs
- 2 tablespoons canola oil
- 2-1/2 cups sliced onions
- 1-1/2 cups beef broth
- 1-1/2 cups chili sauce
- 2/3 cup cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1-1/2 teaspoons curry powder
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- In a large skillet, brown ribs in oil in batches. Transfer to a 5-qt. slow cooker; add onions. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 4 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Braised Beef Short Ribs
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"loved this recipe- meat is so tender it falls off the bone. I skimmed the fat off the top when the meat was done and used a little cornstarch to thicken the broth for gravy. Was a hit at the dinner table."
"This was amazing! Rib were so tnder they fell off the bones! The flavor was amazing! My 2 yr old, husband and work hand loved them!*I Sautéed half the onion to give a little more flavor"
"this was very good It did not dispoint."
"Absolutely delicious! They were extremely tender and fell right off the bone. My husband loved them."
"Really good recipe overall. I adapted it since the only chili sauce in my fridge was hot Thai chili, so I omitted it entirely. I added a dash of Worcheshire sauce and shallots and my family really enjoyed it. I will look forward to making this recipe again for special occasions and when we plan to have dinner guests."