Beef Short Ribs in Slow Cooker

This was a fabulous meal! The sauce was extremely tasty and the meat just fell off the bone! This is definitely a great cool night dinner that you can prepare in the morning and let cook all day! You just set it and forget it! Oh pictured here is the short ribs over egg noodles that I feed to my hubby. I eat very little carbs so I had mine over spagetti squash with a side of sauteed spinach.

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3-4 lbs of beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
1/2 cup brown sugar
1/4 cup Sirancha sauce
2 tablespoons catsup
2 tablespoon worcestershire sauce
2 tablespoon minced garlic
1 teaspoon chili powder

1)  In Zip lock bag put the flour, salt and pepper.
2)  Add the ribs and shake up to coat lightly
3)  Brown the ribs in the butter in a skillet.
4)  Put them in your slow cooker.
5)  Then add the rest of the ingredients to the skillet and saute for a few minutes till all mixed well.
6)  Pour over the ribs in the slow cooker.
7)  Cook on low for 9-10 hours.

WOW - it's so good you won't believe it!!

Enjoy it and let me know your feedback.

Pumpkin Seed Brittle



1 cup of sugar

1/2 cup of light corn syrup

1 cup of raw shelled pumpkin seeds

2 Tbsp. unsalted Butter

1 tsp kosher salt

3/4 tsp baking soda

1/4 tsp ground cinnamon

3/4 tsp flaky sea salt

non stick vegetable oil spray

A candy thermometer

Spray a parchment lined baking sheet with the non stick spray, set it aside.

Bring the sugar, corn syrup and 3 Tsp. water to boil in a medium saucepan over medium heat stirring to dissolve the sugar. Put the thermometerin the sauce pan (mine clips on to side of the bowl so it stands straight up) and cook until the thermometer registers 290. It takes about 3-4 minutes.

Stir in the pumpkin seeds, butter, and kosher salt and cook - stirring often, until pale brown in color and thermometer registers 305 - about another 3-4 minutes.

Stir in baking soda and cinnamon (mixture will bubbly alot) then immediately pour caramel onto prepared parchment pan using a heat proof spatula or large metal spoon so you can spread it out quickly and sprinkle with sea salt. Let it cool - I put mine in refrig for 30 minutes. Then take break it up into pieces. Store it in sealed container for up to 2 weeks - if it lasts that long!!

Enjoy and dont crack any teeth:)