• 6 short ribs
  • 1 large onion
  • 3 carrots
  • 3 stalks of celery
  • 6 cloves garlic
  • 1/4 cup of dried cranberries
  • 6 tbl of cider vinegar
  • 1/4 brown sugar
  • 1/2 cup ketchup
  • 3/4 cup stock
  • 3/4 cup red wine
  • fresh cut herbs, i used parsley cilantro
  • 1 tbl butter
  • 1 jalapeno pepper sliced
  • 1/2 pound of mushrooms

my crock pot and i have had our differences…we haven’t seen each other in a while. a long while. as a matter of fact, i’m pretty sure it’s been months.

ok…most likely weeks but who’s counting.

when i got a text the other day a friend was using my brisket recipe for short ribs i was stopped in my tracks…yeah…i was. and really, this could not be any more perfect…i had short ribs in my freezer that i really needed to use. really needed. like now.

you see i stock up on meat. my freezer is usually full. when i run out, i go back out and stock up again. i like to have choices. but i’ve been inspecting my freezer lately and trying to organize my meals around what i have. there comes a point when you just really need to clean house and cook with what you have…i knew i saw those short ribs in the back of my freezer…

and i did…

and i knew…

the short ribs…with this recipe…with an addition…simple, spicy, good…and man, what a meal.

{crock pot} sweet, sour & spicy short ribs

just a note on veg: i slice my onions and mushrooms. i keep my carrots long and chop up the rest…feel free to chop, mince, slice, whatever you prefer. it is after all your meal.

  1. in a skillet with about a tbl of oil brown your short ribs on both sides. about 3-4 minutes per side. add to crock pot when browned.
  2. in same skillet, add a touch more oil. add and saute onions, celery, carrots and garlic. saute for about 5-10 minutes browning the veg just a touch.
  3. meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. whisk and set aside.
  4. when veg is done add cranberries and cook for another minute. pour in the wine mixture and add herbs. bring to a boil.
  5. pour veg and sauce over short ribs and cook on high for 4-6 hours or on low 8-10.
  6. about an hour before your ready to eat get out a skillet and add about 1 tbl of butter, melt. add mushrooms and jalapeno, saute till mushrooms turn golden in color, add to crock pot. give everything a gentle mix and cover, cook one more hour.

serve with orzo, rice, egg noodles, or this! a big salad and enjoy!!!


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