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