BEF: Slow Cooked Beef Short Ribs
Source of Recipe
"A Southerly Course," by Martha Hall Foose
2 large tart apples -- peeled, cored, and
-- chopped
4 carrots -- chopped
1 large onion -- cut into wedges
3 1/2 pounds beef short ribs
-- (bone in)
1 cup applesauce
1/4 cup cider vinegar
4 garlic cloves -- chopped
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon dry mustard
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup apple cider
Put the apples and carrots in a large slow cooker; top with the onion wedges and then the beef.
Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard, and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
Transfer the meat, apples, and vegetables to a serving platter. Pour the juices into a saucepan, bring to a boil over high heat, reduce the heat, and simmer for 5 minutes.
Combine the cornstarch with the apple cider, stirring until the mixture is smooth. Pour into the simmering juices, bring to a boil, and cook for 1 minute or until the sauce becomes thick and clear. Pour the sauce over the meat and serve.
Makes 4 servings
Categories: Beef, Crockpot, Meats
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
