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crockpot: Throw-Together Short Ribs

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picture is from like the MILLIONTH time we made it. it looks good but it wasn’t so good that time, it was REALLY good the time right before that. I am convinced it is the quality and cut of the short rib that makes ALL the difference as the ingredients are always the same! I like it to be fall off the bone, soft, pull apart, no weird feeling pieces! we omitted the mustard, cause we hate mustard and added hot sauce. also we used 2.30 pounds of beef short ribs….the meat fell right off the bone while cooking! tasted great over white rice.

Throw-Together Short Ribs from

COOK TIME 4 Hrs 10 Min
READY IN 4 Hrs 25 Min

1/3 cup water
1/4 cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard (0mittied, hot sauce instead)
2 teaspoons seasoned salt (used regular kosher salt)
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce (threw in a little extra!)
1 teaspoon beef bouillon granules
2 pounds beef short ribs (about 2.3 lbs)
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender. remove from crockpot and cover with foil until sauce is done

In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook on high for 10-15 minutes or until thickened.

served over white basmati rice


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