Slow-Cooker Beef Short Ribs

From: Chef #773844

On Oct 4, 2008

Really nice sauce, I just added some liquid smoke and cayenne pepper both to taste, didn't use my crock pot but put in roaster in a 300 oven for 2-3 hours, and it was awesome. Made extra sauce, which will be great on anything that goes with BBQ and who doesn't love the flavor of that. I disagree about cutting the brown sugar, as with the amount of vinegar, it needs the sweetness. Have 2 exchange students here and they just loved this dish. Served it with mashed potatoes and salad, and it is GONE!!! Thanks for a great recipe

From: Rennug

On Jun 23, 2008

not very good at all...

From: Lynn in RI

On Aug 21, 2003

I found this recipe after making an impulse buy of bone-in short ribs late this afternoon. Being new here, I decided to try a recipe rather than use one of my own. This recipe looked interesting, but there was not enough time to cook them in a slow-cooker so I made them in the oven: 350 degrees for 1 1/2 hours. I made a few modifications to the recipe (besides using the oven and bone-in short ribs) which I shall definitely do again. First, I do not have a sweet tooth, so I drastically cut the amount of brown sugar. I decided to gradually add brown sugar to the rest of the mixture so I started with just under 1/4 cup brown sugar (packed a 1/4 cup measure to about 1/3" from the top). I liked the taste of the sauce with this amount so I stopped adding more. The other modifications I made were: 1. Instead of 3/4 cup wine vinegar, I used 1/2 cup wine vinegar and 1/4 cup cider vinegar. 2. The recipe calls for 1 cup beef broth. I used an entire can of double strength Beef Broth, 10 1/2 ounces. For preparation: 1. I browned the short ribs in vegetable oil. Using short ribs with bones, there is more fat in them (than in the original recipe) and I wanted to discard the fat before continuing with the sauce. 2. I put the ribs in a Pyrex dish large enough for the ribs to sit beneath the rim and stuck them in the preheated, 350 oven while making the sauce. 3. I poured all the fat/oil out of the browning pan, but left all the brown flour. To this I added 2 Tbs. butter and sauteed the chopped onion a bit while measuring then adding the other ingredients. The brown sugar was added last. 4. When the sauce was done, I took the ribs out of the oven, covered them with sauce, then tightly sealed the dish with tin foil. 5. After one hour I removed the ribs from the oven, removed all fat on the surface, turned the ribs over, then put them back in the oven for another 1/2 hour. I will definitely make these again. I'm pretty sure the short ribs would have been done in 1 1/4 hours, but I was disorganized and had forgotten to start cooking anything to go with them. Oh, I could not get all the sauce in the baking dish I used. I probably have about a cup left. I intend to marinate chicken pieces in the left over sauce then cook them on the grill this weekend.

From: KITTENCAL

On Jan 9, 2005

MizzNezz, I made beef roasts using your wonderful sauce recipe tonight, it was just to die for, the roasts were just absoutely so juicy and had so much flavor. I browned the roasts first, and I doubled the sauce recipe and cooked the roasts in the oven on a very slow heat 300 degrees F, I actually made two roasts in the same roaster, as I will slice one up for roast beef sandwiches, DH said it was one of his best meals, I made homemade french fries and veggies to serve along the side, what a wonderful dinner! Thanks so much for posting another winner, I will try your recipe with short ribs next! Thanks, Kitten