- 1 pound beef short ribs
- 1/2 tablespoon vegetable oil
- 1 teaspoon chili powder
- 8 ounces can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 medium onion
- 1 15-ounce can kidney beans
- 3 cloves chopped garlic
This recipe makes 4 servings.
Put ribs in pot of boiling water, reduce
heat and simmer for 10 minutes. Remove ribs
from water and drain well to remove as much
fat as possible. (This can easily be done
the evening before to save time in the
morning)
Brown ribs in hot oil. Remove, drain all but
1 tsp fat. Add chopped garlic, lightly brown
in oil. Add chili powder, tomato sauce,
bring to simmer. (You can do all of this the
evening before to save more time.) Sprinkle
ribs with salt and pepper put in crockpot.
Add sauce and sliced onion. Cover and slow
cook 6 to 8 hours on LOW.
Remove bones from pot, skim off any visible
fat. Add kidney beans, cover and cook on
HIGH one hour.
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