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Add a photoWell worth the wait! This recipe is perfect on a winter weekend evening with the family or with great friends.
Ingredients
- 3-4 lbs beef short ribs
- 4 russet potatoes, peeled & quartered
- 4 carrots, peeled & quartered
- 1 onion, sliced
- 2 tbsp white vinegar
- 2 tsp sugar
- 1 tbsp horseradish
- 1 tbsp mustard
- 2 tbsp ketchup
- 1 c. beef bouillon
- 1 tsp. salt
- 1/4 tsp pepper
- 1/4 c flour
Directions
- Salt and pepper ribs and brown short ribs on the stovetop. Drain excess fat. Place potatoes, carrots, and onion in crock pot. Arrange ribs over veggies. Combine vinegar, sugar, horseradish, mustard, ketchup, bouillon, salt and pepper. Pour over meat and cook on slow for 6-8 hours or until meat is tender.
- Remove ribs and veggies. Turn crock pot on high and dissolve flour in a small amount of water. Stir into drippings/broth and cook for 10-15 minutes on medium till thickened. Serve with ribs and vegetables.
- Serve with a wonderful glass of burgundy wine. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 675g | |
| Recipe makes 4 servings | |
| Calories 1379 | |
| Calories from Fat 953 | 69% |
| Total Fat 105.71g | 132% |
| Saturated Fat 45.83g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 1107mg | 46% |
| Potassium 1861mg | 53% |
| Total Carbs 56.75g | 15% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.13g | 6% |
| Protein 48.9g | 78% |
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