This recipe is from my mom and so I've included her notes. We've made it twice this summer up at Grandpa's cabin in the dutch oven but you can put it in your crock pot just as well.
From Carol's Kitchen:
(My recipe is an adaptation of one from the Sunset Favorite Recipes Cookbook 1969. I started making this dish when I got my first crock pot which was back in those early years of marriage. I used to set the table and put this on to cook in the early morning when I had a busy day ahead of me or if we were going to be gone all day we could come home to a supper nearly ready. I can still remember a long day of playing in the snow with our kids and coming home to this wonderful smell and hearty meal to warm us up. When you get home and walk in the door put on a pot of small white or red rose potatoes, throw some veggies on, pull out some dinner rolls and in about 30 minutes you are asking the blessing before you dig in. If you can't find some nice short ribs you can use a chuck roast that you cut up.)
CATEGORY: BEEF/ MAIN DISH
INGREDIENTS
4-5 Pounds of Beef Short Ribs 3 Tbsp. Cider Vinegar
½ tsp. Garlic Powder 2 tsp. Liquid Smoke
1/2 tsp. Pepper 1/2 Onion diced small
2 cans (8 oz.) Tomato Sauce 1 Tbsp. Organic Sugar
3 Tbsp. Molasses
DIRECTIONS
Remove any excess fat from ribs that you can. If you are using a boneless chuck roast, cut into about 4x4" chunks. Pepper all sides. Spray your crock with PAM and place ribs in on low heat. In a small pan, combine the tomato sauce with the molasses, cider vinegar, liquid smoke, minced
onion and sugar; bring to a boil and then lower the heat and simmer for five minutes. Pour over the short ribs; cover and cook 8-10 hours. Have a great day! When you're ready to eat spoon off any excess fat before serving. Total prep time in morning is about 15 minutes.
(My recipe is an adaptation of one from the Sunset Favorite Recipes Cookbook 1969. I started making this dish when I got my first crock pot which was back in those early years of marriage. I used to set the table and put this on to cook in the early morning when I had a busy day ahead of me or if we were going to be gone all day we could come home to a supper nearly ready. I can still remember a long day of playing in the snow with our kids and coming home to this wonderful smell and hearty meal to warm us up. When you get home and walk in the door put on a pot of small white or red rose potatoes, throw some veggies on, pull out some dinner rolls and in about 30 minutes you are asking the blessing before you dig in. If you can't find some nice short ribs you can use a chuck roast that you cut up.)
CATEGORY: BEEF/ MAIN DISH
INGREDIENTS
4-5 Pounds of Beef Short Ribs 3 Tbsp. Cider Vinegar
½ tsp. Garlic Powder 2 tsp. Liquid Smoke
1/2 tsp. Pepper 1/2 Onion diced small
2 cans (8 oz.) Tomato Sauce 1 Tbsp. Organic Sugar
3 Tbsp. Molasses
DIRECTIONS
Remove any excess fat from ribs that you can. If you are using a boneless chuck roast, cut into about 4x4" chunks. Pepper all sides. Spray your crock with PAM and place ribs in on low heat. In a small pan, combine the tomato sauce with the molasses, cider vinegar, liquid smoke, minced
onion and sugar; bring to a boil and then lower the heat and simmer for five minutes. Pour over the short ribs; cover and cook 8-10 hours. Have a great day! When you're ready to eat spoon off any excess fat before serving. Total prep time in morning is about 15 minutes.notes: when making this in a dutch, use a 12 inch deep and first brown for just a few minutes the short ribs in some vegetable oil. Cover with the lid. Place about 4-6 charcoal briquettes nderneath the dutch and about 6-8 on top. You want it to just simmer for about 8 hours but not rapid bowl. Just a few bubbles coming through for a simmer is all you need. Remove a few briquettes if you need to get it down to a simmer.
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