5-6 servings
May be cooked in the oven at 325 for 3 ˝ hours
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Changed to meadowwoods trail short ribs…name it after your city or street
½ c flour
2 t salt
½ t freshly ground pepper
4 lbs boneless, lean beef short ribs
2 T butter
2 medium onions, peeled and sliced
3 T white vinegar
½ t Tabasco
¼ c molasses
¼ c catsup
1-12 oz beer
6 medium carrots, peeled and quartered or bag of petite carrots
- Combine flour, salt and pepper. Reserve ¼ c for the sauce. Add ribs to this flour mixture and coat thoroughly. Melt butter over medium heat and brown ribs on all sides, 20-25 minutes. Remove.
- Add onions and cook until soft, adding more butter if necessary. Remove from heat. Combine vinegar, Tabasco, molasses, catsup, beer and reserve flour mixture. Whisk to blend.
- Place carrots in a slow cooker. Top with half the ribs and cooked onions, repeat layers and top with sauce.
- Cook on high or 5 hours or until meat is tender.
Adapted from Colorado Collage Cookbook by the Junior League of Denver |
