Sunday, November 2, 2008

Mouth-watering slow-cooked beef short ribs


3-4 lbs. beef short ribs, browned
1 c. beef broth
2 Tbsp. ketchup
2 Tbsp. apple cider vinegar
1 tsp. minced garlic
1 chopped onion
1/2 tsp. horseradish
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 Tbsp. beef base (or 2-3 beef bouillon cubes)
1 tsp. sweet leaf basil
1 Tbsp. molasses

Combine everything but the ribs in a skillet and bring to a boil. Place ribs in slow cooker. Pour sauce over ribs and cook on low for 6-8 hours until the meat is falling off the bones.

If desired, add potatoes and carrots a couple of hours before serving, then remove the ribs and vegetables when done and use 1/4 c. flour/water slurry to thicken the juices for gravy.

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