Slow-Cooked Short Ribs

Jean A. Shaner York, PA • Barbara L. McGinnis Jupiter, FL

Prep. Time: 35 Minutes
Cooking Time: 9–10 Hours


  • cup flour
  • 2 tsp. salt
  • ½ tsp. pepper
  • 4–4½ lbs. boneless beef short ribs, or 6–7 lbs. bone-in beef short ribs
  • oil or cup butter
  • 1 large onion, chopped
  • cups beef broth
  • ¾ cup wine or cider vinegar
  • ½–¾ cup packed brown sugar, according to your taste preference
  • ½ cup chili sauce
  • cup ketchup
  • cup Worcestershire sauce
  • 5 garlic cloves, minced
  • tsp. chili powder

Ideal Slow Cooker Size: 6-Quart


  1. Combine flour, salt, and pepper in plastic bag. Add ribs and shake to coat.
  2. Brown meat in small amount of oil, or in butter, in batches in skillet. Transfer to slow cooker.
  3. Combine remaining ingredients in saucepan. Cook, stirring up browned drippings, until mixture comes to boil. Pour over ribs.
  4. Cover. Cook on Low 9–10 hours.
  5. Debone and serve.