WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, August 23, 2012

BRAISED SHORT RIBS

3 lbs beef short ribs
1 tsp salt
1/2 tsp pepper
1 cup flour
2 tbsp canola oil
2 medium onions, sliced
1 cup water

Add the salt and pepper to the flour in a shallow bowl or pie plate.  Dredge the ribs through the seasoned flour to coat.

In a large nonstick skillet, heat the oil over medium-high heat.  Add the coated ribs to the hot oil and brown on all sides.  Remove ribs from skillet to a crockpot or slow cooker.

Add the sliced onions and the water to the cooker.  Cover and cook on low for 7 to 10 hours or on high 4 to 6 hours.

Remove the ribs to meat platter.  If desired, combine a fourth cup of flour to a fourth cup of water stirring until smooth.  Pour mixture into the juices in the cooker, stirring well.  Cook for a few minutes until thickened to desired consistency and serve with the ribs.



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