Crock Pot Boneless Beef Short Ribs

Crock Pot Boneless Beef Short Ribs (4 servings)

• 2 to 2 1/2 lbs boneless beef short ribs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup flour
• 1/2 cup red wine
• 1 large onion, chopped (about 1 cup)
• 1 cup beef broth
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 3 cloves garlic, crushed
• 1 teaspoon chili powder

2 tablespoons cornstarch, to thicken the sauce after cooking

-Remove any large chunks of fat from the ribs.

-Put the flour, salt and pepper into a zip-lock bag.

-Add the ribs into the bag. Zip the bag and toss it around so that the ribs are

coated with the flour mixture.

-Heat the olive oil in a skillet over medium-high heat. Brown both sides of the

ribs in the oil, flipping them after a minute or two.

-While the ribs are browning in the skillet, chop your onion.

-Remove the ribs from the skillet and put them on a plate.

-Add the red wine into the skillet and stir it around, scraping all the browned bits

up from the pan. Pour into your crock pot.

-Stir the remaining ingredients into the crock pot, then add the ribs and any

juices on the plate.

-Cover, and cook on low for 8 hours.

-After 8 hours, remove the ribs from the crock pot.

-To thicken the remaining sauce, pour it into a sauce pan.

-In a small bowl, stir 2 tablespoons of corn starch into 2 tablespoons of water,

and then whisk it into the sauce. Heat on high until it the sauce starts to boil

and thicken. Pour the sauce over the ribs and serve