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Home-style Short Ribs

3 1/2 pounds lean beef short ribs
4 potatoes -- peeled and quartered
4 carrots -- peeled and quartered
1 onion -- sliced
2 tablespoons vinegar
2 teaspoons sugar
1 tablespoon horseradish
1 tablespoon mustard
2 tablespoons catsup
1 cup beef bouillon
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour


In large skillet or slow cooker with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow cooker. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.

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