SLOW COOKER BEEF SHORT RIBS
The two most popular ways to cook short ribs are mind-blowing and mind-blowing. My way, for example, is to cook short ribs in a slow process. Slow decision making has a very important and interesting whole over the other two cooking methods - it's very simple and very practical and very practical. I would say that it has practically no effect. Getting similar or better results or even improved startup notes is not always that easy. And the best part is that it probably doesn’t work, because the little pies are presumably and exceptionally tender - the meat does fall - and of course,
Ingredients
- 3 pounds before the start of the cut (cut into 2 to 3 inch parts with a shortcut, without cutting it)
- 4 bacon
- 1/3 cup of complete solution
- 2 kosher stop
- 1/2 teaspoon ground coffee preparation
- 2 tablespoons
- 1 young onion (large)
- 4 GENERAL COVERS (PRESENTED)
- 2 cuts before the end
- 2 tablespoons of red inside
- 1 tablespoon honey (or brown sugar)
- 2 tablespoons DARK soy
Instructions
- In a big perspective, fry the tray until most of the fat has remained off. Repeat the base and reserve for other uses, or try it.
- Regarding the edges with salt and preparation and brorné on the height of all views, about 4 blackberries per view, until a deep golden brown. If they turn brown too quickly, reduce the difficulty with the medication.
- The first part should be considered as a delay. For three pounds of short distance, a choice of 4 pints would be sufficient, but you can go up to 6 pints.
- In the same pan, brown the onion over high heat until golden brown. Add the card and choose for 20 other sequences.
- Once the content is excellent, add the tip to the ruler and let it finish. Add the flour and well. Keep in mind, stirring continuously, until the floor is browned and has a delicate flavor.
- Add the beef broth and well. Add wine, good and bad taste. Using a well-worked work plan, continue to stop and mark the bottom of the plan to separate all the small brown pieces.
- Taste the sauce and adjust if necessary. It should be perfect. If you wanted more sweetness, and more good.
- Once the sauce starts to bubble, skip it slowly. The method should cover the ribs at least 3/4.
- Cook on low heat for 6-7 hours, or 3-4 hours on it. You can cook longer, but more fat will be returned and the meat will not taste as successful.
- Fine, but be careful not to break the pieces of meat. Keep on mashed dishes, pasta, etc.
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