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Beef Ribs

3-lbs beef short ribs or braising ribs
Black pepper
1-19oz can Italian plum tomatoes, coarsely chopped
2-cups carrots, finely chopped
2-medium onions, finely chopped
8-cloves garlic, minced
-cup chopped fresh parsley (1/4-cup dried)
2-tbsp tomato paste
2-tbsp red wine vinegar
2-tbsp brown sugar
2-tsp salt
-tsp dry mustard
1-tbsp grated ginger root (1-tsp ground ginger)
1-12oz bottle of beer
2-tbsp horseradish

To brown the ribs and remove excess fat, the ribs should be broiled before putting in slow cooker
Spray a baking sheet with no-stick spray
Place the ribs on the sheet and sprinkle generously with pepper
Broil 6 inches under element for 10-15 minutes, turning often, until browned on all sides
Transfer to a paper towel line plate to drain
In a bowl, combine tomatoes, carrots, onions, garlic, parsley, tomato paste, vinegar, brown sugar, salt, dry mustard and ginger
Mix well to combine
Place of the vegetable mix in slow cooker
Lay the ribs on top, and spoon over the remaining vegetables
Pour the beer over the vegetables and meat
Cover and cook on low for 8-10 hours, or high 4-6 hours
Transfer the meat to a platter and keep warm
Skim the fat from the cooking mixture
Add the horseradish, and stir
Transfer the mixture in batches to a blender or food processor
Process until smooth
Pour sauce over ribs and serve