Slow-Cooked German Short Ribs |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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These ribs are amazing! Wonderful flavor. The flavor is reminiscent of German saurbraten. Serve with spaetzel and red cabbage. Ingredients:
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/8 teaspoon ground black pepper |
3 lbs short rib of beef |
2 tablespoons olive oil |
1 slice onion, sliced |
1/2 cup dry red wine |
1/2 cup chili sauce |
3 tablespoons brown sugar, packed |
3 tablespoons vinegar |
1 tablespoon worcestershire sauce |
1/2 teaspoon dry mustard |
1/2 teaspoon chili powder |
6 gingersnap cookies, crushed finely |
Directions:
1. In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
2. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
3. In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly.
4. Transfer the short ribs from the skillet to the slow cooker.
5. Cover, and cook on Low for 6 to 8 hours.
6. Remove ribs, and turn the slow cooker control to High.
7. Finely crush gingersnnaps and stir into the sauce.
8. Cook for 10 minutes, or until slightly thickened.
9. Serve over spatzel or buttered egg noodles.
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