Crockpot german short ribs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | TO 3-1/2 lb beef short ribs |
| 2 | tablespoons | Flour |
| 1 | teaspoon | ;salt |
| ⅛ | teaspoon | ;pepper |
| 2 | tablespoons | Shortening |
| 2 | mediums | Onions; sliced |
| ½ | cup | Dry red wine |
| ½ | cup | Chili sauce |
| 3 | tablespoons | Brown sugar |
| 3 | tablespoons | Vinegar |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Chili powder |
| 2 | tablespoons | Flour |
Directions
Coat shortribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat. In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn heat to High.
Thicken with 2 tbs. flour that has been mixed with a small amount of water. Cook until slightly thickened or about 10 minutes. Serve over wide egg noodles.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 6/97