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Slow-Cooked German Short ribs Recipe

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This recipe for Slow-Cooked German Short ribs is from The Stinson Elementary Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Slow-Cooked German Short Ribs
By: Melinda Hutchenrider

½ cup all-purpose flour
1 tsp salt
1/8 tsp ground black pepper

6 pounds beef short ribs (boneless)
2 T olive oil
1 sliced onion
½ cup red wine (optional)
1 cup chile sauce (one bottle)
6 Tablespoons packed brown sugar
6 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Chili powder

2 T flour
¼ cup water
Directions:
Directions:
1 – in large zip lock, combine ½ cup flour, salt and pepper. Coat the short ribs with the flour mixture.

2 – In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil. (Just brown them, they will be raw in the middle.)

3 – In a slow cooker, combine onions, wine (water), chili sauce, brown sugar, vinegar, Worcestershire, mustard and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

4 – Cover and cook on Low for 6 – 8 hours.

5 - Remove ribs and skim off the grease from the slow cooker. Turn cooker to high and mix the remaining 2 T flour with ¼ cup water. Stir into the sauce to thicken.

Serve over fluffy mashed potatoes.



*Also great the next week, shredded and served on buns with provolone cheese. Toast under a broiler for 1 minute, or microwave meat until warm.

 

 

 

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