April 18, 2011

German Short Ribs

3 to 3-1/2 lbs beef short ribs
2 tbsp flour
1 tsp salt
1/8 tsp pepper
2 tbsp shortening
2 onions, sliced
1/2 c dry red wine
1/2 c chili sauce
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbsp flour


Coat shortribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat.

In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours.

Turn heat to High. Thicken with 2 tbsp flour that has been mixed with a small amount of water. Cook until slightly thickened or about 10 minutes.

Serve over wide egg noodles.

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