00\u00b0F degrees.
Lay short ribs on a rack in a
Place thawed short ribs in crock-pot.
Add brown sugar, mustard and butter.
Add margarine.
Set on low and cook for 10 hours.
Serve with peas and mashed potatoes.
Delicious.
Serves 4.
et aside.
Season the short ribs with salt and pepper, and
Season the short ribs with salt and pepper.
br>Salt & Pepper Short Ribs to taste.
Dredge Short Ribs in Flour.
th aluminum foil.
Rinse short ribs and pat dry. Sprinkle with
Place ribs on broiler rack and brown to remove fat. Drain well.
Combine 1/2 cup flour with paprika, salt and dry mustard. Toss with ribs.
Place remaining ingredients (except 2 TBSPS flour and 2 TBSPS water) in Crock Pot.
Stir to mix ribs with onion rings -- be sure the onions are under the ribs, not on top.
Cover and cook LOW 8-12 hours.
Remove the ribs to warm serving platter. Make a smooth past of the flour and water. Turn Crock Pot to HIGH and stir in paste. Cover and cook until gravy is thickened.
Slice the onion and put it into a slow cooker.
Season the short ribs with garlic salt and pepper.
Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.
In large skillet brown ribs; pour off excess fat.
Mix beef consomme; with dry taco mix; add green pepper.
Add to meat to crock pot; pour sauce over ribs.
Cover over and cook on LOW for 6 to 8 hours.
Season ribs with salt and pepper.
Preheat ribs in skillet.
Brown on both sides.
Put short ribs into pot.
Add tomatoes or juice, salt, pepper, potatoes, carrots and onions.
Cover; simmer at medium setting for 4 to 5 hours or low setting for 7 to 10 hours.
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
Serve over cooked rice.
Sprinkle ribs with coarse salt and pepper.
Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
egrees C).
Generously season short ribs with kosher salt and freshly
Slice onions and place in bottom of slow cooker.
Season short ribs with salt and pepper.
In large skillet or stockpot, heat oil and brown ribs on all sides and transfer to slow cooker.
Mix together borth, wine and au jus gravy mix and pour over ribs.
Cover, cook on low setting for 8-10 hours.
Serve hot over cooked noodles :).
If preparing to freeze cool completely, cover and refridgerate overnight. Discard fat layer from the top, Transfer to an airtight container cover and freeze.
Coat short ribs in the flour, salt, and
Season ribs with salt and pepper, if
Braised Short Ribs:
Preheat
50\u00b0F.
Season the ribs with salt and pepper. In
igh-heat. Add the ribs to the skillet and sprinkle