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Enjoy this recipe from Rush-Hour Recipes Cookbook.
Submitted by:
Lori Rosenberg from University Heights, OH
3 to 4 lbs. beef short ribs
1 T. butter
1 yellow onion, finely chopped
3/4 c. catsup
1/4 c. soy sauce
3 T. cider vinegar
3 T. brown sugar, packed
Place ribs on a broiler pan; broil until well browned. Meanwhile, in a saucepan over medium heat, melt butter. Cook onion, stirring, until soft and golden, about 5 minutes. Add remaining ingredients. Stir until smooth; cook for 5 minutes. Arrange ribs in a slow cooker, stacking if necessary. Spoon sauce evenly over ribs. Cover and cook on low setting for 7 to 8 hours, until beef is tender and begins to separate from the bone. Transfer ribs to a serving platter; keep warm. Continue cooking sauce in slow cooker for a few minutes longer. Spoon any fat off the surface and discard. Pour sauce over ribs to serve. Serves 4. | |
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Place ribs on a broiler pan; broil until well browned. Meanwhile, in a saucepan over medium heat, melt butter. Cook onion, stirring, until soft and golden, about 5 minutes. Add remaining ingredients. Stir until smooth; cook for 5 minutes. Arrange ribs in a slow cooker, stacking if necessary. Spoon sauce evenly over ribs. Cover and cook on low setting for 7 to 8 hours, until beef is tender and begins to separate from the bone. Transfer ribs to a serving platter; keep warm. Continue cooking sauce in slow cooker for a few minutes longer. Spoon any fat off the surface and discard. Pour sauce over ribs to serve. Serves 4. |
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