Try this Crockpot Chili Beef Short Ribs recipe, or contribute your own.
Suggest a better descriptionPut 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. (I 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. From the recipe files of Sheila Exner - September 1991 Posted to MealMaster Recipes List, Digest #151 Date: Fri, 31 May 1996 10:56:26 -0500 From: awilson@tfs.net
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Serving Size: 1 Serving (649g) | ||
Recipe Makes: 4 | ||
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Calories: 1529 | ||
Calories from Fat: 1143 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127g | 169 % | |
Saturated Fat 54.1g | 271 % | |
Monounsaturated Fat 57.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 258.6mg | 80 % | |
Sodium 1235.4mg | 43 % | |
Potassium 1625.4mg | 43 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 23.1g | ||
Protein 59.9g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1529
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