My Crock Pot addiction has spilled over onto another Taste Tested Tuesday. It’s hard for me not to share a Crock Pot recipe because I love this marvelous appliance and I want others to experience it’s life changing capabilities! Though it’s only Tuesday, I’ve used my Crock Pot to prepare meals twice since Saturday.
I recently found a blog that makes my Crock Pot addiction seem like child’s play. Stephanie O’Dea is a blogger who has committed to posting a Crock Pot recipe for every day of this year! Her blog, A Year of Crock Potting, features a new recipe each day complete with photos. Stephanie offers a wide variety of recipes, including appetizers, main courses, desserts, and even beverages. If you have any questions about how to use your Crock Pot, I highly recommend Stephanie’s blog as it is a tremendous source of information. It’s one of my new favorite places to visit.
This week’s recipe did not come from Stephanie’s blog, but it is absolutely delicious! I discovered it on allrecipes.com a few years ago and we have been enjoying it ever since. I hope your family likes it as well.
German Short Ribs:
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 onion, sliced
1/2 cup red wine
1/2 cup chile sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 cup water
In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker. Cover, and cook on Low for 6 to 8 hours.
Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.
Photo: Courtesy of stu_spivack (Flickr)
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