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Ingredients:
- 3 1/2 pounds beef short ribs
- 1 tablespoon vegetable oil
- 1 large onion, cut into wedges
- 4 medium potatoes, peeled
- 4 medium carrots; pared, cut up
- 1 cup water
- 1 cup tomato ketchup
- 1/3 cup red wine vinegar
- 1 tablespoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
- 2 teaspoons salt
- 1 tablespoon cornstarch, optional
- 2 tablespoons water
Preparation:
In a skillet over medium heat, brown ribs in vegetable oil; transfer to slow cooker, along with onions, potatoes and carrots. Combine next 8 ingredients and pour over the short ribs and vegetables. Cover and cook on LOW for 8 to 10 hours. Thicken with cornstarch mixed with water, if desired.
Serves 4.
Serves 4.
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