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Author Notes: It took two crock pots for us to make the full 6 lbs this recipe makes, which served my mom, step dad, stepbrother and (then) boyfriend with 2 small portions left over. If you need to buy a slow cooker, I recommend at *least* a 7-qt. I used a B.C. Pinot Noir for this. —Sarah
Makes 6 lbs
- 1/4 cup flour
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 6 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 3 large Vidalia onions
- 16 ounces sliced button mushrooms
- 1 cup full bodied red wine
- 1 cup chili sauce
- 3 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 tablespoon chili powder
- Combine flour, salt and pepper. Dredge ribs in the mixture, shaking off excess.
- Heat oil in a large saute pan, brown ribs on all sides and remove them to the crockpot (for this amount we need two), pouring off excess fat.
- Add onions and mushrooms to the crockpot.
- In a bowl, whisk together remaining ingredients.
- Pour over ribs in the pots, cover and cook 8 hours on LOW.
- After 8 hours, turn control to HI and uncover. Cook 15 - 20 minutes, until condensed to your liking.
- This recipe was entered in the contest for Your Best Short Ribs
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.