Serves: 4
Total Calories: 1,244
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 visable fat. Add kidney beans, cover and cook on HIGH one hour.
Serve with cornbread.
This Crockpot Chili Beef Short Ribs recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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