1 yellow onion
4 beef short ribs
Salt
Freshly-ground black pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 bottle chinablue red pepper flakes sauce -
1 pound carrots
cut diagonally into 1/2"-thk slices
Directions: one line for each direction. When saved the lines will be numbered.
Place the onion in a slow cooker. Season the short ribs with salt and pepper. Put the flour in a large bowl. Add the short ribs and toss to coat evenly. Shake off the excess flour.
In a large sauté pan over medium-high heat, warm the canola oil until nearly smoking. Add the short ribs and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker. Pour the red pepper flakes sauce over the ribs and add the carrots. Cover and cook on high for 6 hours according to the manufacturer's instructions.
Transfer the short ribs and carrots to a serving dish. Skim off any fat from the sauce and discard. Pour some of the sauce over the short ribs and carrots and pass the rest at the table.
This recipe yields 4 servings.
Comments: Slow cooked in chinablue red pepper flakes sauce, these piquant beef short ribs are a simple yet satisfying meal. Serve over steamed white rice and accompany with a tossed green salad.
Notes: Adapted from a recipe provided by Richard Wong, chinablue
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 338
Calories from Fat 46.8%
Total Fat
18g
Cholesterol
22mg
Sodium
51mg
Carbohydrate
36g
Dietary Fiber
4g
Protein
9g
Points 8
Exchanges: 1 1/2 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
