Slow-Cooked Short Ribs Recipe
- 2/3 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 to 4-1/2 pounds boneless beef short ribs
- 1/4 to 1/3 cup butter
- 1 large onion, chopped
- 1-1/2 cups beef broth
- 3/4 cup red wine vinegar
- 3/4 cup packed brown sugar
- 1/2 cup chili sauce
- 1/3 cup ketchup
- 1/3 cup Worcestershire sauce
- 5 garlic cloves, minced
- 1-1/2 teaspoons chili powder
- 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet over medium heat, brown ribs in butter.
- 2. Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
- 3. Cover and cook on low for 9-10 hours or until meat is tender. Yield: 12 servings.
3 ounces cooked pork: 342 calories, 16g fat (8g saturated fat), 71mg cholesterol, 899mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 22g protein
Reviews for Slow-Cooked Short Ribs
"Delicious, the meat was so mouthwatering tender!"
"Did not care for them when we ate them and then the aftertaste was extremely unpleasant."
"Absolutely excellent meal! Made it with beef and pork before, both were excellent. Has anyone made it with chicken before?"
"My Husband already wants me to make this again - BIG hit!"
"How was this possible that this was rated 4.5 stars? It was very tart....."
"Excellent flavor. My husband was impressed (and that's saying alot for him). I will end up making this alot. Easy to make. I followed the directions exactly. Thank you."
"I love this recipe. I've made it at least 6 times now. It's one of my favorites. I found this recipe in a 2000 T.O.H books. It's a keeper.Now I would like to make a comment to your April 16, 2011 reviewer "Your Worst Critic".First it seems like you had a bad day? You used very distasteful verbage. Most critics are mindful on how they phrase things. They critique what they don't like w/o offending people. Stop being imprudent. Most people watch what they eat so that they can have a delicous meal like this once in a while.Thank you Pam for this recipe."
"Made this exactly as written except slow cooked for 7 hours. Meat was very tender (perfect infact) but there was a tangy taste that I didn't care for, maybe too much vinegar. It wasn't bad but I won't make this again."
"I have made this twice and it was excellent both times. I do feel compelled to mention that this is not a diet recipe. I noticed that it does not have the nutritional information. I did substitute canola oil for the butter. The ribs were done and very tender after 6 hours. There was excess oil floating on top at the end which I soaked up with a paper towel to reduce the calories. The flavor and tenderness of the beef was wonderful and even the calories would not keep me from making this again."
"delicious made it twice already"
"Everytime i looked through my cookbook to find a recipe i always see this one and it looked so good. I finally made it one night and it was delicious!!! Im not to big on beef so next time i will try it with country style ribs. The only thing i would change is the time for the slow cooker. I had it in for 6 hours on low and it was very tender so i don't recommend cooking it for 9. I will be sure to make this again."
"I made this once before, Just awesome!"
"We used beef ribs with bones, and they turned out amazing!"
"My husband is a hunting guide. So coming up with recipes for hungry hunters is a must for me. This recipe made the cut. Wonderfuly tangy and melt in your mouth meat. I made with pork, but I am sure that beef would be awesome also. This will be going in the "Family Cook Book" for sure."
"Melts in your mouth. I'm not one crazy abot ribs but I will eat these!"
"I have made this recipe many times, substituting country style pork ribs for the short ribs. It is a family favorite and a crowd pleaser. (the cooking time is less for pork)"
"This is one of my most requested company recipes. Very tasty!"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.