Short Ribs Braised In Red Pepper Flakes Sauce

By á-174942

Ingredients

• 1 yellow onion thinly sliced
• 4 beef short ribs kosher cut
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons canola oil
• 1 bottle chinablue red pepper flakes sauce - (17.5 fl oz)
• 1 pound carrots peeled, and cut diagonally into 1/2"-thk slices

Details

Servings 4

Preparation

Step 1

Place the onion in a slow cooker. Season the short ribs with salt and pepper. Put the flour in a large bowl. Add the short ribs and toss to coat evenly. Shake off the excess flour.

In a large sauté pan over medium-high heat, warm the canola oil until nearly smoking. Add the short ribs and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker. Pour the red pepper flakes sauce over the ribs and add the carrots. Cover and cook on high for 6 hours according to the manufacturer's instructions.

Transfer the short ribs and carrots to a serving dish. Skim off any fat from the sauce and discard. Pour some of the sauce over the short ribs and carrots and pass the rest at the table.

This recipe yields 4 servings.