Savory Short Ribs

Mr. Food

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, it’s an all-in-one good choice!

Serves: 4

Ingredients

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

Instructions

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.

Serving Tip

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

PEG’S NOTE;

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!