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Fix-It And Forget-It Big Cookbook
by Phyllis Pellman Good
Slow Cooked Short Ribs
Jean A. Shaner; York, PA - Barbara L. McGinnis; Jupiter, PL
Makes: 12 Servings
Prep Time: 35 Minutes
Cooking Time: 9-10 Hours
Ideal Slow Cooker Size: 6-Quart



    · 2/3 cup flour
    · 2 tsp. salt
    · ½ tsp. pepper
    · 4 - 4½ lbs. boneless beef short ribs, or 6 - 7 lbs. bone-in beef short ribs
    · oil or 1/3 cup butter
    · 1 large onion, chopped
    · 1½ cups beef broth
    · ¾ cup wine or cider vinegar
    · ½ - ¾ cup packed brown sugar, according to your taste preference
    · ½ cup chili sauce
    · 1/3 cup ketchup
    · 1/3 cup Worcestershire sauce
    · 5 garlic cloves, minced
    · 1½ tsp. chili powder


1. Combine flour, salt, and pepper in plastic bag. Add ribs and shake to coat.

2. Brown meat in small amount of oil, or in butter, in batches in skillet. Transfer to slow cooker.

3. Combine remaining ingredients in saucepan. Cook, stirring up browned drippings, until mixture comes to boil. Pour over ribs.

4. Cover. Cook on Low 9-10 hours.

5. Debone and serve.

Tip: It is ideal to cook these ribs one day in advance of serving. Refrigerate for several hours or overnight. Remove layer of congealed fat before heating and serving over rice or noodles.

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