Prep 10 mins
Cook 9 hrs
Tender, lip smacking, ribs in a fantastic sauce!!
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 lbs boneless beef short ribs
- 1⁄4 cup butter
- 1 1⁄2 cups chopped onions
- 1 1⁄4 cups beef broth
- 1⁄2 cup cider vinegar
- 1⁄2 cup packed brown sugar
- 1⁄4 cup chili sauce
- 1⁄4 cup catsup
- 1⁄4 cup Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- Combine flour, salt and pepper in a bag.
- Add ribs and coat well.
- In skillet, brown ribs in butter; place in slow cooker.
- To same skillet add all remaining ingredients.
- Cook and stir until mixture boils.
- Pour over ribs.
- Cover and cook on low for 9 hours.
I made these ribs for dinner last night. My husband loved these ribs! Me too! Thank You,Inez for sharing this recipe. Like I have said in other reveiws know your slow-cooker.My ribs were finished in about 4 hours.
Wonderful sauce & so tasty with short ribs. I would not hesitate to use with chuck roast, pot roast, or London Broil strips either. To prevent overcooking the meat & causing it to fall apart, begin testing meat tenderness for fork tender after 6-7 hours on low in the slow cooker. Sauce goes well with mashed potatoes or rice as the starch. This recipe is similar to Miss Nezz's Slow-Cooker Beef Short Ribs which has been reviewed 174 times. This one deserves MORE attention... or to have much of what those reviews contain also apply to this recipe.<br/><br/>Do not skip the skillet browning of the meat before slow-cooker time. A significant flavor dimension will be lost. I added a tablespoon of oil to the butter to allow for browning at a higher heat than butter alone. While the meat browned, I mixed all the other ingredients except the onion in 4-cup measuring pitcher. After the meat had browned, I added the onion for a couple of minutes until translucent, then added the liquid blend to deglaze the skillet. Brought the sauce to a boil while stirring and then reduced to a simmer for about 3 minutes before adding to the slow-cooker.<br/><br/>This IS comfort food at its finest for me... reminds me so much of short ribs my dad made way back when short ribs were actually cheaper than chuck roast and ground beef... short ribs in my area seem to run about $5 per pound these days! My wife did not grow up on this as comfort food, but she also enjoyed these ribs and looks forward to having "something beef" done this way again on a regular basis. This is a nice alternative to blander pot roast! Thanks for a great recipe, Miss Inez!
The taste of the ribs was good, but cooking on high for 9 hours was way too long. The meat really didn't even resemble ribs, it just fell apart as I took it out of the crockpot. Next time I make it I'll cook them on low.