Miriam Friesen Staunton, VA

Prep. Time: 25 Minutes
Cooking Time: 5½–12½ Hours

Ingredients

  • 3 lbs. beef short ribs
  • 2 Tbsp. oil
  • 1 onion, chopped
  • 4 carrots, sliced
  • ¼ cup packed brown sugar
  • 2 Tbsp. flour
  • 2 tsp. dry mustard
  • tsp. salt
  • ¼ tsp. pepper
  • cups water
  • ¼ cup cider vinegar
  • 1 large bay leaf, broken in half
  • 10-oz. pkg. frozen lima beans or peas, cooked

Ideal Slow Cooker Size: 6-Quart

Method

  1. Cut ribs into serving-size pieces. Brown ribs in skillet in oil.
  2. Place onions and carrots in slow cooker. Add ribs.
  3. Combine brown sugar, flour, mustard, salt, and pepper. Stir in water and vinegar until smooth. Pour over ribs. Push bay leaves into liquid.
  4. Cover. Cook on High 5–6 hours, or on Low 10–12 hours.
  5. Stir in lima beans.
  6. Cover. Cook on High 20–30 minutes.
  7. Remove bay leaf before serving.
  8. Serve with a citrus salad and crusty rolls.

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