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Ingredients:
- 4 to 5 pounds beef short ribs
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 1/4 cup red wine
- 1 tablespoon dried minced onion
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground ginger
- 2 tablespoons cornstarch
- 1 to 2 tablespoons cold water
Preparation:
In large skillet, brown the short ribs; drain off fat. In crockpot, combine
short ribs with remaining ingredients except cornstarch. Cover and cook on LOW
for 6 to 8 hours. Increase temperature to HIGH. Remove beef ribs from crockpot and skim excess
fat off of top of broth. Blend cornstarch with the cold water then stir into the broth in crockpot. Cover and cook on high for 15 to 20 minutes or
until slightly thickened. Serve gravy over the short ribs.
Serves 4 to 6.
Serves 4 to 6.
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Beef Ribs Recipes
Beef Recipes
Ground Beef Index
Steak Recipes Index
Round Steak Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes
Slow Cooker Recipes
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