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
Ingredients
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1/4 cup
flour
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1/2 tablespoon
salt
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1 teaspoon
pepper
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6 pounds
bone-in beef short ribs
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2 tablespoons
olive oil
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3
large Vidalia onions
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16 ounces
sliced button mushrooms
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1 cup
full bodied red wine
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1 cup
chili sauce
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3 tablespoons
dark brown sugar
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3 tablespoons
red wine vinegar
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2 tablespoons
Worcestershire sauce
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1 teaspoon
dry mustard
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1 tablespoon
chili powder
Directions
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Combine flour, salt and pepper. Dredge ribs in the mixture, shaking off excess.
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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.
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Add onions and mushrooms to the crockpot.
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In a bowl, whisk together remaining ingredients.
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Pour over ribs in the pots, cover and cook 8 hours on LOW.
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After 8 hours, turn control to HI and uncover. Cook 15 - 20 minutes, until condensed to your liking.
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