Crock Pot Beef Short Ribs

This is one of my families favorite recipes.

 

Crock Pot Beef Short Ribs:

2 tablespoons olive oil (more if you need it)

3 1/2 pounds beef short ribs (or beef chuck pot roast cut in chunks)

Salt and fresh ground black pepper to taste

4 to 6 medium potatoes  peeled and cut into 2-inch chunks

1 small bag baby carrots

1 large sweet onion cut into 8 to 12 wedges

1 cup ketchup

1/4 cup water

1/4 cup red wine vinegar

1 tablespoon sweet paprika

1 teaspoon chili powder

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder , do not use garlic salt

1 teaspoon Worcestershire sauce

1 teaspoon salt

For Gravy:

1 tablespoon cornstarch

1/4 cup water

 

Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.

Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.

In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.

Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.

With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.

If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.