A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
- 3 pounds lean beef short ribs
- 3 tablespoons canola oil
- 4 medium baking potatoes unpeeled and quartered
- 4 carrots peeled and cut into 2-inch pieces
- 1 medium onion sliced
- 1 cup beef broth
- 2 tablespoons white vinegar
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 3 tablespoons water
Heat the oil in a large heavy skillet. Brown the ribs on all sides, about 2 minutes per side. Remove and drain on paper towels.
Place the potatoes, carrots and onions in a 4-quart slow cooker and arrange the ribs over the vegetables. Combine the broth and next 6 ingredients and pour over the ribs.
Cover and cook on high for 3 to 3½ hours until the ribs and vegetables are tender. (As an alternative, cook on high for one hour then reduce to low for 6 hours or more.)
Remove the ribs and vegetables from the slow cooker; set aside and keep warm.
Combine the flour and water, stirring until smooth. Gradually whisk into the liquid. Cook, uncovered, stirring occasionally, for 15 minutes or until the gravy is thickened. Serve over the ribs and vegetables.
Makes 4 servings
Photo by Jodi Miller