Short Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 to 6 medium potatoes, peeled and cut in 2-inch chunks1 cup baby carrots1 large onion, cut into 8 to 12 wedges3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks1 cup ketchup1/4 cup water1/4 cup red wine vinegar1 tablespoon paprika, regular or smoked paprika1 teaspoon chili powder1/2 teaspoon dry mustarddash garlic powder1 teaspoon Worcestershire sauce1 1/2 teaspoons salt
Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.
Serving Size: Makes six servings (about 2 short ribs + veggies)
Number of Servings: 6
Recipe submitted by SparkPeople user GBPACK52.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.
Serving Size: Makes six servings (about 2 short ribs + veggies)
Number of Servings: 6
Recipe submitted by SparkPeople user GBPACK52.
Nutritional Info Amount Per Serving
- Calories: 613.3
- Total Fat: 19.1 g
- Cholesterol: 156.1 mg
- Sodium: 1,035.1 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 6.5 g
- Protein: 57.5 g
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