SHORT RIBS

Inspired by Diary of a Lost Chef. You don't need to pay any attention to these ribs once you get them in the slow cooker...why wouldn't you make them!? These short ribs are a family favorite!

INGREDIENTS & EQUIPMENT

1 cup red wine

2/3 cup ketchup

3 tbsp tamari

2 cloves garlic, minced

1/3 cup brown sugar

Black pepper to taste

4 lbs beef short ribs

1 medium onion, chopped

Slow cooker

Chopping board

Sharp knife

Measuring cups

Serving platter

METHOD

COMBINE the wine, ketchup, tamari, garlic, brown sugar, and pepper in the slow cooker. Whisk until smooth. ​

ADD the ribs and make sure they are covered by sauce.

DISTRIBUTE the onions over the ribs. ​

COVER and cook on low for 7 hours.

SERVE  ​

NOTES

LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge.

SWAPS: If you don't have a slow cooker, you can cook them in the oven, covered, for about 4 hours at 325℉.

SERVING IDEAS: Serve on top of mashed potatoes, rice, or pasta.

SHORT RIBS

REVIEWS

© 2020 by Emma Gabay