SHORT RIBS FOR THE SOUP KITCHEN PARTY AT THE GIBERSON”S
Serves 12-15 (IN THE CROCK POT) by CHEF DAN:
INGREDIENTS:
6 pounds beef short ribs
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons salt
1/4- teaspoon black pepper
1/3 cup olive oil
2 onions, thinly sliced
1 cup dry red wine
1 cup chili sauce
2/3 cup packed brown sugar
1/4- cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon chili powder
1/4- cup water
Cooked pasta
INGREDIENTS:
1. In a bowl combine 2 tablespoons flour, salt, and pepper.
2. Coat the rib with the flour mixture.
3. In a skillet, heat the oil over medium-high heat.
4. Brown the ribs in olive oil.
5. In the crock pot, combine, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
6. Mix thoroughly.
7. Transfer the ribs from the skillet to the crock pot.
8. Cover and cook on low for 6-8 hours.
9. Turn control to high.
10. Dissolve cornstarch in water.
11. Stir cornstarch mixture into rib mixture.
12. Cover and cook on high 10-15 minutes or until slightly thickened.
13. Serve hot over pasta. ENJOY DAN:
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