Crock Pot Short Ribs and Cabbage Stew |
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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 6 |
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A beefy, sweet, spicy un-thickened stew topped with short ribs. Try mashing up your potatoes in the sauce with a fork - a left over penchant from my childhood. Ingredients:
1 tablespoon oil |
1 1/2 tablespoons flour |
6 meaty beef short ribs, surface fat removed (about 2 1/4 pounds) |
1 (14 ounce) can beef broth |
1 (28 ounce) can diced tomatoes |
2 garlic cloves, chopped |
1/4 cup brown sugar |
1/4 cup white vinegar |
1 1/2 teaspoons dried dill |
1 teaspoon salt |
1/4 teaspoon cayenne pepper, to taste |
1 large baking potato, chopped |
4 carrots, sliced |
1 large onion, chopped |
4 cups coarsely chopped green cabbage |
Directions:
1. Add oil to a nonstick skillet and heat on high.
2. Place flour in a plastic bag, add one rib at a time, and shake to coat.
3. Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.
4. Add broth to skillet, stir, scraping up browned bits.
5. Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.
6. Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.
7. Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.
8. To serve place a rib in the bottom of 6 soup plates and top with stew.
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