Short Ribs, Boneless - Slow Cooker

By martha-2

Ingredients

• Cook time: 8.3 minutes Servings: 6
• Goes Well With: buttered broad noodles, polenta, mashed potatoesIngredients
• •3 tablespoons all-purpose flour
• •1 1/2 teaspoons seasoned salt
• •3/4 teaspoon ground black pepper (or less)
• •4 1/2 lb boneless or bone-in beef short ribs
• •3 tablespoons olive oil
• •3/4 large onion, chopped
• •3/4 cup dry red wine
• •3/4 cup chile sauce
• •1/4 cup 1 1/2 teaspoons packed brown sugar (1 1/2 quarter cup packet)
• •1/4 cup 1 1/2 teaspoons red wine vinegar
• •1 tablespoon 1 1/2 teaspoons Worcestershire sauce
• •3/4 teaspoon dry mustard powder
• •3/4 teaspoon ground mild New Mexico chiles (hot NM peppers would be great too)
• •1 1/2 x (flour (up to 2 tblsp) as needed for thickening before serving)
• •1/3 cup 2 teaspoons water

Preparation

Step 1

Directions
The ingredients have been scaled to 6 servings. These directions are for 4 servings.
1.In a gallon food-safe plastic bag combine 2 tblsp flour, seasoned salt and pepper. Coat short ribs in flour mixture just before ready to sear.
2.Heat olive oil in a large saute pan over medium-high heat. Brown short ribs in oil.
3.In a slow cooker combine onions, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and ground chiles. Mix thoroughly. Transfer the short ribs to the slow cooker.
4.Cover and cook on low for 8 hours.
5.If the sauce needs thickening remove the ribs and turn slow cooker to high. Mix the remaining 2 tblsp flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes or until slightly thickened.