Chef Maloney
Senior Cook
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.
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.