Savory Short Ribs
The long, slow cooking makes these beef short ribs as tender as can be, the perfect one-pot meal for a hungry gang. With hearty barley and healthy veggies, itâ€™s an all-in-one good choice!
3 pounds beef short ribs
1 medium-sized onion, chopped
3 1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley
In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.
Add potatoes, carrots, celery, and barley; cook 1 hour, or until short ribs and vegetables are tender, stirring occasionally and adding more water, if necessary.
This is one of those even-better- when-reheated- the-next- day recipes. Before reheating, be sure to remove any fat that has solidified on the top.
Recipe source: All Crockpot Onedish Delicacies Recipes yahoo group, submitted by Laura Brown
I made them in the crockpot instead of on the stove. I did Step #1 on the stove as the recipe stated, but instead of continuing to cook on the stove, I transferred the ingredients to the crockpot. I added the veggies about 3 hours before I was ready to serve. ... the meat cooked almost all day and the meat just fell off the bones! As a matter of fact, the meat came completely off the bones!
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