Short ribs are not something that I have very often — they’re a fatty cut of meat, and not exactly cheap. But, I’d come across this recipe a while back from Joelen (one of my favorite food bloggers), and kept checking for short ribs to go on sale. No such luck. I couldn’t stand it any longer. I had Hubby splurge and buy them at full price for a comfort food weekend supper. They were delicious. The ribs literally fall off the bone…so tender. And best of all, this dish is conveniently prepared in a slow cooker.
But, at 28 PointsPlus per serving, this dish is definitely a special occasion dish, and not one for my regular menu rotation.
Slow Cooker German Short Ribs
Weight Watchers Info: 28 PointsPlus per serving.
Ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 slice onion, sliced
- ¾ cup dry red wine
- 3 tablespoons packed brown sugar
- 3 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dijon mustard
- ½ teaspoon chili powder
- 2 tablespoons all-purpose flour
- ½ cup frozen peas
Instructions
- In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
- In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
- In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
- Cover, and cook on Low for 6 to 8 hours.
- Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce.
- Cook for 10 minutes, or until slightly thickened.
