Slow Cooker Short Ribs and Cabbage
Courtesy of Mr. Food Test Kitchen
Servings: 5
Prep Time: n/a
Cook Time: 8-9 Hr.
Prep Time: n/a
Cook Time: 8-9 Hr.
What you need:
* 2 Tbsp. vegetable oil
* 4 1/2 lb. beef chuck short ribs
* 1 (28-ounce) can crushed tomatoes
* 1 (6-ounce) can tomato paste
* 1 Tbsp. lemon juice
* 3/4 c. packed light brown sugar
* 1 tsp. caraway seeds
* 1/2 tsp. salt
* 1/2 a cabbage, coarsely chopped (about 5 cups)
* 4 1/2 lb. beef chuck short ribs
* 1 (28-ounce) can crushed tomatoes
* 1 (6-ounce) can tomato paste
* 1 Tbsp. lemon juice
* 3/4 c. packed light brown sugar
* 1 tsp. caraway seeds
* 1/2 tsp. salt
* 1/2 a cabbage, coarsely chopped (about 5 cups)
What to do:
1. In a large skillet over medium-high heat, heat oil until hot. Add ribs in batches and brown on all sides.
2. In a 6-quart or larger slow cooker, combine crushed tomatoes, tomato paste, lemon juice, brown sugar, caraway seeds, and salt; mix well. Place ribs over tomato mixture, then top with cabbage.
3. Cover and cook on LOW 8 to 9 hours, or until beef is fork-tender. Skim fat from sauce, then spoon sauce over ribs and serve with cabbage.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a 6-quart or larger slow cooker, combine crushed tomatoes, tomato paste, lemon juice, brown sugar, caraway seeds, and salt; mix well. Place ribs over tomato mixture, then top with cabbage.
3. Cover and cook on LOW 8 to 9 hours, or until beef is fork-tender. Skim fat from sauce, then spoon sauce over ribs and serve with cabbage.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.