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Short Ribs in the Crockpot!
I recently watched a TV chef prepare short ribs and it made me want to make them! I hadn't made them in 25 years ... and as soon as I tasted the scrumptious things ... I remembered why I hadn't made them in 25 years. Fat. They are so good ... and rich ... and not on the approved diet of anybody who deals with weight or high blood pressure! I ate them anyway and vowed not to make them for another 25 years! But, you should try them ... they are inexpensive and really good!
They are really easy to make ... especially if you use your crock pot! I marinated mine as a whole piece of meat ... in a vertical container ... which requires less liquid. I mixed equal parts of wine and water ... and added a couple tablespoons of honey and another Tablespoon of Worcestershire sauce. I let it stand in the marinade for 2 hours, then cut it into sections.
After dredging the meat on all sides in flour seasoned with a little salt and pepper, I browned each piece in olive oil. then I transferred the meat to a crock pot. I placed chunks of onion, celery and a few carrots in the bottom of the pot.
To make a sauce, I simmered 3 cups of the marinade with 3 Tablespoons of brown sugar, a Tablespoon of minced garlic, a Tablespoon of tomato paste and one teaspoon of anchovy paste.
I hope you've found the convenience of tubes of those ingredients! I let the sauce simmer for five minutes, then poured it over the meat. I cooked the short ribs for 3 hours on the high setting in the crock pot. It smelled great ... the meat fell off the bone ... and it was rich and flavorful. I served it with some of the sauce and steamed cauliflower! It, of course, would have been wonderful with noodles or mashed potatoes ... or rice!