Shelly's Recipe

TANGY SHORT RIBS AND VEGETABLES - Crock pot

Category: Ribs

3 lbs lean beef short ribs
3 tbsp vegetable oil
4 medium baking potatoes, unpeeled and quartered
4 carrots, scraped and cut into 2 inch pieces
1 medium onion, sliced
1 cup beef broth
2 tbsp white vinegar, ketchup and prepared horseradish
1 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/4 cup flour
3 tbsp water

Season ribs with salt and pepper and brown in hot oil. Place vegetables in the crock pot and top with the meat. Combine broth and next 6 ingredients and pour over ribs. Cover and cook on HIGH for 3 to 3 1/2 hour or on HIGH for 1 hour and ten reduce to LOW for 8 hours or until both are tender. Remove from crock pot; set aside and keep warm.

Combine flour and water, stirring until smooth. Gradually add liquid to crock pot and cook, uncovered, stirring occasionally for 15 minutes or until gravy is thickened. Serve gravy with ribs and vegetables. Serves 4