Carin's Beef Short Ribs Crockpot

CJoy

Triple meal
Beef Short Ribs
Short Ribs sandwiches
Beef Stew

1 to 2 pounds of boneless Short Ribs (You want leftover!)

1 Sweet Onion sliced thin

Baby Carrots

¼ to ½ cup Red Wine

¼ cup Red Wine Vinegar (more or less as desired, depending on your desired level of tang)

¼ to ½ cup Chili Sauce

2 Tablespoons Worcestershire Sauce

1 to 2 Tablespoons spicy mustard

½ to 1 cup beef broth reduced sodium (if needed)

Garlic Salt

Dash of Ground Red Pepper

Tablespoon of brown sugar (if needed)

Place Boneless Short Ribs in sprayed slow cooker.

Sprinkle with garlic salt and a dash of ground red pepper. Sliced onion on top of beef and baby carrots on side.

Combine red wine, vinegar, Worcestershire, mustard, chili sauce and pour over meat. Add beef broth if you need more liquid.

Cook till meat shreds. Test meat doneness by sticking fork in top of meat and twist. If fork turns, the meat is shredable and done.

Thicken Sauce by added two tablespoons of beef broth mixed with cornstach to slow cooker. Turn on high for 30 minutes. Serve meat with onions, carrots and sauce along with a side of couscous, brown rice or mashed cauliflower.

Meal two! Shredded Short Ribs and onions for beef sandwiches. Heat leftover beef and onions and use in wrap or roll for sandwiches with melted cheese as a steak and cheese sandwich.

Meal three! Use leftover sauce and add extra beef broth if needed. 1 pound of stew meat dusted with flour, salt and pepper and put in sprayed slow cooker. Add sliced/diced carrots, onions, celery, peeled butternut squash & peeled sweet potato. Sprinkle veggies with garlic salt and a dash of ground red pepper. Cook beef stew till beef is cooked and veggies are tender. Thicken Sauce with cornstarch if needed. Enjoy.

Stew freezes very well.

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