Tis the season for Comfort Foods... Try this recipe for the next crisp fall day. It's sure to be a family favorite.
BEEF Short Ribs (I usually buy two packages of 4-5 ribs each)
Flour for dredging
Salt & Pepper for seasoning
1/4 C Butter
1 Large Onion (diced fine)
1 1/2 Cups Beef Broth (you can sub chicken broth in a pinch)
3/4 C Red Wine Vinegar
3/4 C Brown Sugar (packed)
1/2 C Chili Sauce
1/3 C Ketchup
1/3 C Worcestershire
5 Cloves Garlic
1 1/2 tsp Chili Powder
Mix about 2 cups of flour with salt and pepper. Coat ribs with the flour mixture. Heat a medium sized frying pan or large sauce pan on the stove top and melt 1/4 cup of butter. Brown ribs on each side and set aside (do not cook them through).
Place browned ribs into crock pot. add all ingredients, ending with the beef broth. If your broth does not cover the top of the ribs, add just enough water to cover. Set crock pot to low heat and cook for at least 6 hours. Depending on the amount of ribs I use, I find that it will take about 7 or 8 hours on low. You can start it on high and turn it down half way through to help it cook faster. When it's done, you'll know because it will smell really great and the ribs will be falling off their bones. You will have a hard time resisting the urge to stick a fork in and grab a few morsels of the meat as it comes loose.
Serve over buttered egg noodles, and enjoy!