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    Barbecue Beef Short Ribs
SUBMITTED BY:  susan PHOTO BY: susan
Category: Ribs


Read Reviews (3)
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3 1/2 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion, cut into wedges
4 medium potatoes, peeled
4 medium carrots; pared, cut up
1 cup water
1 cup tomato ketchup
1/3 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
2 teaspoons salt
1 tablespoon cornstarch, optional
2 tablespoons water

In a skillet over medium heat, brown ribs in vegetable oil; transfer to slow cooker, along with onions, potatoes and carrots. Combine next 8 ingredients and pour over the short ribs and vegetables. Cover and cook on LOW for 8 to 10 hours.Thicken with cornstarch mixed with water, if desired.
Serves 4.

  Reviewed by Becca
The meat was fabulous, but the potatoes and carrots don't really work with the barbecue sauce. Might substitute with beans of some sort next time or omit all together.
  Reviewed by Megan
This recipe worked great! Bones were falling out of the meat when I went to take them out. I used pork ribs and actually substituted my favorite BBQ sauce for the tomato ketchup and it still worked great!
  Reviewed by BBob
Cooking time and proportions are right, but the taste of the finished meat depends greatly on the paprika you choose. I used an unknown Hungarian Paprika that wasn't quite right for the pork. Next time I'll try a sweet smoked paprika instead.

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