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Ingredients
2 Tablespoons flour
1 Teaspoon salt
1/8 Teaspoon ground black pepper
3 Pounds beef short ribs
2 Tablespoons olive oil
1 Onion, sliced
1/2 Cup dry red wine
1/2 Cup chili sauce
3 Tablespoons packed brown sugar
3 Tablespoons white vinegar
1 Tablespoons Worcestershire sauce
1/2 Teaspoon dry mustard
1/2 Teaspoon chili powder
2 Tablespoons flour
1/4 Cup water
Instructions
In a small bowl, combine 2 tablespoons flour, salt & pepper. Coat the short ribs with the flour mixture. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil. In crockpot combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the crockpot. Cover and cook on Low for 6 to 8 hours. Remove ribs and turn cooker control to High. Mix remaining 2 tablespoons flour with 1/4 cup water and stir into the sauce. Cook for 10 minutes or until slightly thickened.