Description
A beefy, sweet, spicy un-thickened stew topped with short ribs. Try mashing up your potatoes in the sauce with a fork – a left over penchant from my childhood.
Ingredients
- Oil
- Flour
- Beef Short Ribs
- Beef Broth
- Diced Tomatoes
- Garlic Cloves
- Brown Sugar
- White Vinegar
- Dried Dill
- Salt
- Cayenne Pepper
- Baking Potato
- Carrots
- Onion
- Green Cabbage
Instructions
- Add oil to a nonstick skillet and heat on high
- Place flour in a plastic bag, add one rib at a time, and shake to coat
- Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels
- Add broth to skillet, stir, scraping up browned bits
- Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside
- Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot
- Place ribs on top, meat side down, cover and cook 4 hours on high or 7-8 hours on low
- To serve place a rib in the bottom of 6 soup plates and top with stew