Greg Who Cooks
Executive Chef
I used to have a recipe, probably came with my pot of crock.
Sauted some chopped onions and throw them into the crock.
Browned some bone-in short ribs of beef and throw them into the crock.
Covered with BBQ sauce, your favorite brand.
Crock it (Davey?) for 8 hours low or 4 hours high.
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Past meet future:
Cooking for one, found a package of boneless beef short ribs, 1 lb., $6/lb., $6 bucks. That is around my upper per-serving limit but I went for it. I've missed this recipe, and too lazy to get out the crock pot, and anyway the pot is too big for this small a serving.
So today I chopped and browned the onions (until limp), threw them into a Corning ware casserole.
I browned the boneless beef rib meat on all sides, threw it in too.
Drenched it in BBQ sauce until all solid ingredients were submerged.
I'm planning on a cooking time of 4 hours, and I have my convection oven set at 200F.
Your comments?
Sauted some chopped onions and throw them into the crock.
Browned some bone-in short ribs of beef and throw them into the crock.
Covered with BBQ sauce, your favorite brand.
Crock it (Davey?) for 8 hours low or 4 hours high.
-----------------------------------------------------
Past meet future:
Cooking for one, found a package of boneless beef short ribs, 1 lb., $6/lb., $6 bucks. That is around my upper per-serving limit but I went for it. I've missed this recipe, and too lazy to get out the crock pot, and anyway the pot is too big for this small a serving.
So today I chopped and browned the onions (until limp), threw them into a Corning ware casserole.
I browned the boneless beef rib meat on all sides, threw it in too.
Drenched it in BBQ sauce until all solid ingredients were submerged.
I'm planning on a cooking time of 4 hours, and I have my convection oven set at 200F.
Your comments?