Slow-Cooker Beef Short Ribs

From: Karen in Toronto

On Nov 13, 2009

Wow, I am not sure where I went wrong but these were terrible. I used 1/4 cup chili sauce, which in Canada means hot sauce and they were way, way too spicy. The sauce had a 'tinny' flavour. Sorry, but these just didn't work for me unfortunately.

From: Chef #1432323

On Oct 31, 2009

Man!! These are really awesome. So awesome in fact, my sister and friends used the bread to soak up the sauce when all the meat was gone.....We LOVED them. I made 2 adjustments... I used regular pork ribs and left out the chile powder. I've made them 5 times now, and still the reaction is the same every time!!!

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