 | | Directions |
- Combine flour, salt and pepper in a container large enough to hold the ribs.
- Roll the ribs in the flour mixture to coat.
- Brown the meat in a small amount of oil in a skillet.
- Transfer to a slow cooker.
- Combine the remaining ingredients in the same skillet used to brown the meat.
- Cook, stirring up the browned bits, until the mixture comes to a boil. Pour over the ribs.
- Cover the slow cooker and cook on low for 8-9 hours.
- Debone and serve.
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Container: slow cooker, large skillet
Servings: 8
|  | | Ingredients | | - | | 2/3 cup flour |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 4 pounds boneless beef short ribs or 4-6 pounds of bone in beef short ribs |
| - | | oil |
| - | | 1 large onion - chopped |
| - | | 1 1/2 cups water or beef broth |
| - | | 3/4 cup cider vinegar or red wine vinegar |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup chili sauce |
| - | | 1/3 cup ketchup |
| - | | 3 dashes Worcestershire sauce |
| - | | 3 cloves garlic - minced |
| - | | 2 tablespoons kitchen bouquet - if not using beef broth |
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