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Barbecue Beef Short Ribs

User Rating 4.5 Star Rating (7 Reviews)

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Barbecued Short Ribs

Barbecued Short Ribs

Diana Rattray
This is an easy meal in one pot, and it's easy to put together. Feel free to use a chuck roast instead of the ribs.

Ingredients:

  • 4 to 6 medium potatoes, peeled and cut in 2-inch chunks
  • 1 cup baby carrots
  • 1 large onion, cut into 8 to 12 wedges
  • 3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1 tablespoon paprika, regular or smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • dash garlic powder
  • 1 teaspoon worcestershire sauce
  • 1 1/2 teaspoons salt
  • ---
  • 1 tablespoon cornstarch
  • 1/4 cup water

Preparation:

Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Incredibly easy and tasty!, Member xXfoodieXx

Wow, this was incredibly good, and effortless, to boot! I substituted the red wine vinegar for a tbsp. of aged balsamic vinegar, which I prefer most of the time. It was perfect, tailored to my taste!

0 out of 0 people found this helpful.

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