Slow-Cooker BBQ Short Ribs

Slow-Cooker BBQ Short Ribs
The recipe Slow-Cooker BBQ Short Ribs is ready in about 6 hours and 10 minutes and is definitely a spectacular dairy free option for lovers of American food. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 606 calories, 20g of protein, and 48g of fat each. If you have heinz mustard, beef short ribs, flour, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

1
Place ribs in slow cooker; top with onions, then combined remaining ingredients. Cover with lid.
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OnionOnion
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2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3
Remove ribs from slow cooker; cover to keep warm.
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4
Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.
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SauceSauce
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Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Matanzas Creek Alexander Valley Merlot. It has 4.3 out of 5 stars and a bottle costs about 28 dollars.
Matanzas Creek Alexander Valley Merlot
Matanzas Creek Alexander Valley Merlot
A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.
DifficultyExpert
Ready In6 hrs, 10 m.
Servings10
Health Score17
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