Post by Chris in NM on Oct 17, 2002 8:08:05 GMT -6
German Short Ribs
3 to 3 1/2 lbs. beef bone short ribs
1 tsp. salt
pepper to taste
2 tbl. shortening or cooking oil
2 med. onions, sliced
1/2 c. dry red wine (Merlot)
1/2 c. bottled chili sauce
3 tbl. brown sugar
3 tbl. vinegar
1 tbl. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. chili powder
4 tbl. flour - divided
Coat ribs in mixture of 2 tbl. flour with salt and pepper. Melt shortening in large skillet and brown ribs on all sides. Pour off excess fat. In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high and thicken with other 2 tbl. flour that has been dissolved in a little water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles.
3 to 3 1/2 lbs. beef bone short ribs
1 tsp. salt
pepper to taste
2 tbl. shortening or cooking oil
2 med. onions, sliced
1/2 c. dry red wine (Merlot)
1/2 c. bottled chili sauce
3 tbl. brown sugar
3 tbl. vinegar
1 tbl. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. chili powder
4 tbl. flour - divided
Coat ribs in mixture of 2 tbl. flour with salt and pepper. Melt shortening in large skillet and brown ribs on all sides. Pour off excess fat. In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high and thicken with other 2 tbl. flour that has been dissolved in a little water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles.