Wednesday, April 7, 2010

Barbecued Short Ribs

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These short ribs are sweet, tangy and so tender -- they will melt in your mouth. I tried making them in a crockpot, and it was much easier than having to watch it on the stove. You will want to skim the excess fat from the sauce before thickening. They go great with faux mashed potatoes (mashed cauliflower) or real mashed potatoes. The sauce is so flavorful, yummy and has that barbeque tang to it.

3-5 lbs. beef short ribs, cut into big serving pieces
1/4 cup oil
3/4 cup water
1 medium onion, chopped
1-1/4 cup ketchup
1/2 cup diced celery
1/4 cup brown sugar
1/4 cup vinegar (any kind)
1-1/2 T Worcestershire sauce
1 tsp salt
1 tsp prepared mustard
2 T flour
4 T water

Brown the meat in oil. Combine the next 10 ingredients and pour over the ribs. Cover and simmer until tender, about 2-3 hours -- or you could put everything in a crockpot on low for 4-6 hours. Remove short ribs from the pan and place on a platter. Skim excess fat from the pan. Combine flour and water, stir into sauce and cook, stirring constantly until thickened. Pour sauce over the meat and serve.

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