Sweet Chili Short Ribs
Folks may not be able to resist licking their fingers after they try these sassy beef ribs. Thanks to the long cooking time, the veggies take on some of those sweet-and-savory flavors, too.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds boneless beef short ribs
- 2 tablespoons olive oil
- 1/2 pound sliced fresh mushrooms
- 4 medium carrots, sliced
- 2 cups frozen pearl onions
- 2 celery ribs, chopped
- 1 can (15 ounces) tomato sauce
- 1 jar (12 ounces) apricot preserves
- 1 jar (12 ounces) pineapple preserves
- 2 envelopes taco seasoning
- 1/4 cup packed dark brown sugar
- Hot cooked rice or mashed potatoes
Reviews
The ribs wer very tender but the taste wasn't the best.
Great recipe! Easy preparation...fix it and forget it. Very tasty. This recipe will be in my favorites category. My husband couldn't find short ribs at the grocery store, so we used beef back ribs. FYI: a good amount of fat/grease appeared by the end of the cooking time in the slow cooker. Maybe I should have cooled it in the refrigerator after cooking and scraped off the congealed grease and reheated.