Braised beef short ribs

You see that bone in the center of the pot? You know, the one thats cleaned to the bone? (no pun intended) Ohhhhh yeaaaa...this meat came out so tender and soft that it literally fell off the bone! I was so happy when I came home to a crock pot full of tender beef...mmm.... the potatoes and carrots are under there somewhere. Don't think I forgot about the veggies!

I just bought this crock pot this weekend and wanted to do something Adam would absolutely love! He likes his ribs extra saucy so I searched for the perfect recipe. I found these short ribs at a local farmers market — I like to buy meat there because it is fresh and they clean them up really nice, so it's less work for me! Enjoy!

Braised Beef Short Ribs

3.5 lbs short ribs in-bone

1 cup ketchup

1 teaspoon worcestershire sauce

1 cup baby carrots

1/4 cup water

1/4 cup red wine vinegar

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1 1/2 teaspoons salt

1 large onion sliced thin, rings separated

4-6 red-skinned potatoes, quartered

Put the potatoes and carrots in a large slow cooker; top with the onion rings then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Transfer the juices to a saucepan and simmer for 5 minutes. The sauce turned out thick enough for me, but if you want the sauce thicker, combine cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minute. Serve the beef and vegetables with the thickened sauce. If the sauce comes out to fatty, you could put it in the fridge overnight and skim off the fat before serving.

Be sure to check out this recipe at Trade you Tuesdays!