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Total Time
6hrs 35mins
Prep 20 mins
Cook 6 hrs 15 mins

From Food Network Magazine. A wonderful slow-cooker recipe. Love the use of the apple butter, mustard and cider in the sauce.

Ingredients Nutrition

Directions

  1. Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs in a single layer in a 6-qt. slow cooker. sprinkle any of the remaining flour mixture on top.
  2. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
  3. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit) then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
Most Helpful

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Very good - I had some short ribs that I got on sale in the freezer that I wanted to use and found this recipe - very good but also very spicy but this is probably my chili powder - I also kept mine on "warm" for a long time. I used a package of baby carrots and skipped the scallions - a great dinner which my family enjoyed. Thanks for sharing!