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INGREDIENTS:
3 1/2 pounds pork short ribs
1 tablespoon vegetable oil
1 large onion, cut into wedges
4 medium potatoes, peeled
4 medium carrots; pared, cut up
1 cup water
1 cup tomato ketchup
1/3 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
2 teaspoons salt
1 tablespoon cornstarch, optional
2 tablespoons water
PREPARATION:
In a skillet over medium heat, brown ribs in vegetable oil; transfer
to slow cooker, along with onions, potatoes and carrots. Combine next
8 ingredients and pour over the short ribs and vegetables. Cover and cook
on LOW for 8 to 10 hours.
Thicken with cornstarch mixed with water, if desired.
Serves 4.