- 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.
- 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.
- 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.
- meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. whisk and set aside.
- when veg is done add cranberries and cook for another minute. pour in the wine mixture and add herbs. bring to a boil.
- pour veg and sauce over short ribs and cook on high for 4-6 hours or on low 8-10.
- 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!!!
