2packages of beef short ribs, 2 large ribs to a package
2tablespoonsbutter
1 teaspoonpepper
1teaspoonsalt
3/4cupflour
5tablespoonsmolasses
2tablespoonswhite wine vinegar
1/2teaspoononion powder
1400millilitrecan of tomato sauce
Instructions
Place a large skillet on the stove over medium heat. Add in the butter and melt.
In a small bowl, whisk together the salt, pepper and flour. Dredge the short ribs through the mixture, coating well until they are covered.
Fry the short ribs in the skillet until they are browned on the outside. Place them in the bottom of a large slow cooker.
Mix up your sauce now - the molasses, tomato sauce, onion powder and vinegar, then pour it over the ribs. I always seal my crockpot to keep in moisture, tinfoil between the top and the lid, the tinfoil seems to help heat and moisture-wise.
Cook on low for 6-7 hours, then they just literally fall off the bone! Serve on a bed of rice and use the sauce on the rice as well.
Notes
I cook one large short rib per person and you can do the same. Buy large, fresh looking (bright red, not dry) short ribs that have marbled fat throughout the meat.