Ingredients
6
6 servings
- •2 tablespoons all-purpose flour
- •1 teaspoon salt
- •0.125 teaspoon ground black pepper
- •3 pounds beef short ribs
- •2 tablespoons olive oil
- •1 large onion, sliced
- •0.5 cup dry red wine
- •0.5 cup chile sauce
- •3 tablespoons packed brown sugar
- •3 tablespoons vinegar
- •1 tablespoon Worcestershire sauce
- •0.5 teaspoon dry mustard
- •0.5 teaspoon chili powder
- •2 tablespoons all-purpose flour
- •0.25 cup water
Instructions
- In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
- In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
- In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
- Cover, and cook on Low for 6 to 8 hours.
- Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.
Nutritional Facts
Per 6 servings
- Calories: 589
- Carbohydrate: 15g
- Fat: 46g
- Fiber: 1g
- Protein: 23g
- Sugar: 8g
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