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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (814g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 1780 | ||
| Calories from Fat 1310 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 145.7g | 224% | |
| Saturated Fat 62.8g | 314% | |
| Monounsaturated Fat 65.5g | ||
| Polyunsaturated Fat 6.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 301mg | 100% | |
| Sodium 1419mg | 59% | |
| Potassium 2156mg | 61% | |
| Total Carbohydrate 52.5g | 17% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 7.8g | ||
| Protein 63.1g | 126% | |
Crock Pot Beef Short Ribs
By: DiB's
Jan 4, 2002
Tender would be the word for these ribs when done!
SERVES 4
Ingredients
- 3 1/2-4 lbs short rib of beef
- 1 teaspoon vegetable oil
- 2 large onions, cut into wedges
- 4 medium potatoes, peeled and halved
- 4 medium carrots, peeled and cut into 4 hunks each
- 1 cup water
- 1/3 cup red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon Coleman's dry mustard or Keen's dry mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cornstarch
- 2 teaspoons water
Directions
1
Brown ribs in oil and place in crock pot with the onions, spuds and carrots.2
Mix together the remaining ingredients and pour over ribs and veggies.3
Cover and cook on low for 8-10 hours.4
Remove ribs and veggies, and add the cornstarch mixture to thicken liquid if desired.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Bergy
On May 9, 2009
I had a very busy day ahead of me and a regular was dropping in for dinner so this was the perfect recipe. Easy, no care and very tasty. I put everything on a platter kept it warm in the oven while I thickened he gravy- Enjoyed by all thanks Dibs
From: Mrs. DeVelopment
On Dec 27, 2008
I made this for my family's Christmas eve party and it was decent but I probably wouldn't make short ribs with this recipe again. The meat was falling off the bone which was nice, but I didn't think the flavor was much of anything. I doubled the sauce and then when all was said and done we didn't end up making any gravy. Maybe we would have like it more had we made up the gravy. Will post pic soon. Thank you for posting!
From: Virginia Chandler
On Apr 18, 2003
Easy simple and delicious. And tender is right, the meat was falling off the bones.I threw this together this morning and this evening we had a yummy dinner. The gravy was a nice change from the usual barbeque sauce.
From: Chef Booshman
On Oct 8, 2007
I browned the ribs in the veggie oil until I saw no more red. Glad I did. After assembling the rest of the stuff into the crock pot I looked at the pan that was cooling down on the stove and saw a 1/4" inch of grease congealing. I too turned the water into wine and proceeded with the recipe as is. Dee lishus.
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