- 1/3 cup flour
- 1 tsp salt
- ½ tsp black pepper
- 2-3 lbs beef short ribs
- 1 Tb butter
- 1 onion, chopped
- ¾ cup red wine
- ¼ cup red wine vinegar
- ¾ cup apple cider
- ½ cup brown sugar
- 1/3 cup chili sauce
- ½ cup ketchup
- ¾ cup beef broth
- ¼ cup Worcestershire sauce
- ¼ cup reduced sodium soy sauce
- 1 tsp chili powder
- 3 cloves of garlic, minced
INSTRUCTIONS:
- Combine the flour, salt, and pepper in a large sealable bag. Shake to combine. Add the short ribs and toss with the flour. Melt the butter in a large skillet over medium high heat. Shake off any excess flour and add the ribs to the pan. Brown the ribs on all sides. Once browned, transfer to a slow cooker that has been coated with cooking spray.
- Add the chopped onions to the skillet and sauté until they begin to soften. Be sure to scrape up any of the brown bits at the bottom of the pan. Add the remaining ingredients and bring to a boil, stirring occasionally. Taste the sauce and adjust per your preference. Pour the sauce over the ribs. Cook on low heat for 8-10 hours. If you don’t have that much time you can cook them on high heat for 2 hours and then reduce to low for 4 hours.
- Before you serve the ribs skim off the clear fat at the top using a large spoon. You may get some of the sauce with it, but it is worth it. Get as much of the fat as possible.
Source: Perfecting The Pairing
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