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Tangy Short Ribs and Vegetables

Swilson43
Posted:
2008-07-09 12:42 PM
3 lbs. lean short ribs
3 T. vegetable oil

4 medium baking potatoes, unpeeled and quartered
4 carrots, peeled and cut into pieces
1 medium onion, sliced

1 (14 1/2 oz.) can beef broth
2 T. white vinegar
2 T. ketchup
1 T. prepared horseradish
1 T. prepared mustard
1 t. salt
1/4 t. pepper

Brown ribs in hot oil in a large skillet 5 to 6 minutes on each side; drain.

Place potatoes, carrot pieces, and onion slices in a 5-quart electric slow cooker, and arrange ribs over vegetables.

Combine 1 cup broth, the vinegar and next five ingredients; pour mixture over ribs and vegetables. Cover and chill remaining broth.

Cover and cook on HIGH 3 to 3 1/2 hours, OR cook on HIGH for 1 hour, reduce heat to LOW and cook 7 more hours. Remove ribs and vegetables, reserving liquid in slow cooker. Keep ribs and vegetables warm.

Combine remaining chilled beef broth and flour, stirring until smooth; stir into reserved liquid in slow cooker. Cook on HIGH setting, uncoverd 10, minuted or until thickened, stirring often. Serve w/ ribs and vegetables.

crockpotlady
Posted:
2008-07-09 2:28 PM
this sounds wonderful, thank you! I am really intrigued by the addition of prepared horseradish sauce; what a neat idea.

yum

xox
steph
Stephanie O'Dea
www.crockpot365.blogspot.com

Swilson43
Posted:
2008-07-14 11:31 PM
This recipe is really good. I was a little skeptical at first, but I am glad I tried it.
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