I found this recipe on food.com and picky-picky husband gave it two thumbs up this evening. It smelled wonderful cooking all afternoon and we are already envisioning hot sandwiches with the leftovers. The meat was fork tender in 6 hours and the sauce thickened itself to a wonderful consistency. This is a great winter recipe.
CROCK POT BONELESS SHORT RIBS
2½ pounds boneless beef short ribs
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
Mix the flour, salt and pepper and coat the boneless short ribs with it. Brown the meat in
1/4 cup of butter then put them in the crockpot.
In the same frying pan, mix:
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce (I used Heinz Chili sauce)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
2 tablespoons minced garlic (see note)
Bring to a boil then poor it over the meat in the crockpot. Cover and cook on LOW for 9 hours Warning, this HAS to be a mistake). I know all crockpots are different, but our ribs were fork tender in 6 hours, so keep that in mind.
NOTE: Hubby is allergic to garlic, so I left it out.
