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Old 12-16-2012, 01:27 PM   #1
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Tangy Beef Shortribs

TANGY BEEF SHORTRIBS (crock-pot)

3 - 3 1/2 Lbs. Beef Shotribs
Salt & Pepper to taste
1 Lg. Onion, sliced thin
1/2 cup Dry Red Wine (any)
1/2 cup Chili Sauce
3 Tblsp. Brown Sugar
3 Tblsp. Cider Vinegar
1 Tblps. Worcestershire Sauce
1/2 tsp. Dry Mustard
1/2 tsp. Chili Powder
2 Tblsp. Cornstarch
1/4 cup Cold Water
Noodles, cooked

Combine the Ribs, Salt & Pepper, Onions, Wine, Chili Sauce, Brown Sugar, Vinegar, Worcestershire Sauce, Mustard & Chili Powder.
Place in the Crock-Pot.
COOK ON LOW for 8 HOURS until fork tender.
Turn Crock-Pot to HIGH. Remove Lid.
Combine the Cornstarch w/Cold Water and Stir into Crock-Pot.
Cook Uncovered for approx. 30 minutes to thicken a bit, stir occasionally.
Serve w/Noodles if desired.
eat. smile.

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Old 12-16-2012, 02:18 PM   #2
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Yum, that sounds really good
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Old 12-16-2012, 03:32 PM   #3
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Good thing I have slip-on shoes and no shoe laces to contend with today. I read the recipe and thought, this would Really be good slow cooked. Let's see, it's in the title and again in the instrux which type of Cooking Pot is Recommended. Aye-yi yi. Hope it turned out good. I have a clean fork.
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Old 12-16-2012, 04:13 PM   #4
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Sounds great Chef :)
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Old 12-16-2012, 04:51 PM   #5
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You had me at Crock Pot. Yum!
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Old 12-16-2012, 04:51 PM   #6
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OMG This sounds too good .. yum !!!!
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Old 12-16-2012, 07:19 PM   #7
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well... this is really very good. I have 5 stars and the date 3/23/86 above the recipe. I had forgotten about this recipe and came across it again in my ancient archives
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Old 12-17-2012, 05:02 PM   #8
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We have been looking for other smoke or roasting recipes so thanks for posting this.

I hope you do not mind if I modify your great recipe Chef.

My plan, using Chef Maloney's recipe, is to combine all ingredients down to the cornstarch, cover the ribs and let it all marry up for four hours.

Smoke for two hours or so at 160 degrees.
Turn up the temp to 375 to 400 and roast until done.

What do y'all think??

Again, this is a great site for inspiration.
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Old 12-17-2012, 10:35 PM   #9
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These sound great Chef
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Old 12-19-2012, 11:24 PM   #10
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I love short ribs, this looks like a great recipe. Thanks for posting.
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Tangy Beef Shortribs [FONT=Book Antiqua][SIZE=3][COLOR=sienna][B]TANGY BEEF SHORTRIBS[/B] (crock-pot)[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#a0522d][/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=black]3 - 3 1/2 Lbs. Beef Shotribs[/COLOR][/FONT] [FONT=Book Antiqua]Salt & Pepper to taste[/FONT] [FONT=Book Antiqua]1 Lg. Onion, sliced thin[/FONT] [FONT=Book Antiqua]1/2 cup Dry Red Wine (any)[/FONT] [FONT=Book Antiqua]1/2 cup Chili Sauce[/FONT] [FONT=Book Antiqua]3 Tblsp. Brown Sugar[/FONT] [FONT=Book Antiqua]3 Tblsp. Cider Vinegar[/FONT] [FONT=Book Antiqua]1 Tblps. Worcestershire Sauce[/FONT] [FONT=Book Antiqua]1/2 tsp. Dry Mustard[/FONT] [FONT=Book Antiqua]1/2 tsp. Chili Powder[/FONT] [FONT=Book Antiqua]2 Tblsp. Cornstarch[/FONT] [FONT=Book Antiqua]1/4 cup Cold Water[/FONT] [FONT=Book Antiqua]Noodles, cooked[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua]Combine the Ribs, Salt & Pepper, Onions, Wine, Chili Sauce, Brown Sugar, Vinegar, Worcestershire Sauce, Mustard & Chili Powder. [/FONT] [FONT=Book Antiqua]Place in the Crock-Pot.[/FONT] [FONT=Book Antiqua]COOK ON LOW for 8 HOURS until fork tender.[/FONT] [FONT=Book Antiqua]Turn Crock-Pot to HIGH. Remove Lid.[/FONT] [FONT=Book Antiqua]Combine the Cornstarch w/Cold Water and Stir into Crock-Pot.[/FONT] [FONT=Book Antiqua]Cook Uncovered for approx. 30 minutes to thicken a bit, stir occasionally.[/FONT] [FONT=Book Antiqua]Serve w/Noodles if desired.[/FONT] [FONT=Book Antiqua]eat. smile. [/FONT] [FONT=Book Antiqua] [/FONT] 3 stars 1 reviews
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