CROCK POT BEEF SHORT RIBS

By BobD

Ingredients

• 3 to 4 lb. beef short ribs with bone
• 1 tbsp. olive oil
• 2 1/2 cups water, divided
• 1 (6 oz.) can tomato paste
• 1 cup ketchup
• 1 garlic clove, minced
• 3/4 cup packed brown sugar
• 1/2 cup chopped onion
• 1/2 cup vinegar
• 2 tbsp. prepared mustard
• 1 1/2 tsp. salt

Preparation

Step 1

In a Dutch oven, brown ribs in oil.

Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hour. Drain.

Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt and remaining water. Mix well and pour over ribs, bring to a boil.

Reduce heat; cover and simmer for 1 hour or until meat is tender.