Ingredients
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds boneless beef short ribs
1/4 to 1/3 cup butter
1 large onion, chopped
1-1/2 cups beef Broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1-1/2 teaspoons chili powder
Directions
ā¢In a large resealable plastic bag, combine the flour, salt and
pepper. Add ribs in batches and shake to coat. In a large skillet,
brown ribs in butter.
ā¢Transfer to a 6-qt. slow cooker. In the same skillet, combine the
remaining ingredients. Cook and stir until mixture comes to a boil;
pour over ribs.
ā¢Cover and cook on low for 9-10 hours or until meat is tender. Yield:
12 servings.
*Note: This recipe would also work well with a 3-4 lb. beef roast.
METHOD
While this recipe spends most of it’s time slow cooking in the crock pot, you do need to put in a little stove top time. First, shake the ribs in a mixture of flour, salt, and pepper.
Then heat a half stick of butter in a skillet and brown the short ribs on all sides.
Remove the ribs to your crock pot.
Add the barbecue sauce ingredients to the drippings in the skillet: onion, garlic, beef broth, red wine vinegar, brown sugar, chili sauce, ketchup, Worcestershire sauce, and chili powder. Stir the ingredients together and bring the mixture to a boil.
Pour the mixture over the short ribs, then cover and cook on LOW for 8 hours.
I forgot all about mine until my husband called me during the class I teach at our church on Thursday nights. “Do you want me to turn off this crock pot?” he asked. Shoot. This is what I found when I returned home around 9 o’clock. These short ribs were definitely cooked!
They were still good, though. I picked the meat off of the bone and discarded all of the fat, then put the meat into the fridge. Next, I poured the cooking juices through a strainer and into a bowl. I refrigerated the strained sauce overnight too…so that I could easily skim off all of the fat. I always make my short ribs a day ahead of serving so that it’s easier to remove the fat.
When dinner time rolled around on Friday night, a poured the thick, rich barbecue sauce over the pulled short ribs and re-heated them on the stove top.
This may just be our favorite slow cooker beef barbecue recipe. It certainly rivals our current favorite: Texas Beef BBQ. Soooo good! 
Slow Cooker Barbecued Short Ribs from Taste of Home12 Servings Prep: 25 min. Cook: 9 hoursIngredients2/3 cup all-purpose flour2 teaspoons salt1/2 teaspoon pepper4 to 4-1/2 pounds boneless beef short ribs1/4 to 1/3 cup butter1 large onion, chopped1-1/2 cups beef Broth3/4 cup red wine vinegar3/4 cup packed brown sugar1/2 cup chili sauce1/3 cup ketchup1/3 cup Worcestershire sauce5 garlic cloves, minced1-1/2 teaspoons chili powderDirectionsā¢In a large resealable plastic bag, combine the flour, salt andpepper. Add ribs in batches and shake to coat. In a large skillet,brown ribs in butter. ā¢Transfer to a 6-qt. slow cooker. In the same skillet, combine theremaining ingredients. Cook and stir until mixture comes to a boil;pour over ribs. ā¢Cover and cook on low for 9-10 hours or until meat is tender. Yield:12 servings. *Note: This recipe would also work well with a 3-4 lb. beef roast. Enjoy!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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