Succulent Shortribs.

Playing catch-up with dining in Germany this week. Thursday night was another swim meet. Senior night which meant all the extra work was coming to an end. My posters were completed. The gifts were wrapped. Only two have to be redone thanks to good ole Costco photo dept. No worries. I threw together a German crock pot recipe from my dear friend Mable Hoffman (author of the bestselling crockery cookery cookbook.

Mable describes the recipe as "Succulent ribs with a tangy sauce". And oh so true. The flavors were uniquely melded together. It was a perfect meal after a long week.

German Short Ribs
3 - 31/2 lbs. beef short ribs
1/2 tsp salt
1/8 tsp pepper
2 medium onions, thinly sliced
1/2 cup red wine
1/2 cup chili sauce
3 Tbl. brown sugar
3 Tbl. vinegar
1 Tbl. Worcestershire Sauce
1/2 tsp dry mustard
1/2 tsp chili pepper
2 Tbl. cornstarch
1/4 cup water
Cooked Noodles

Directions:

In a slow cooker, combine ribs, salt, pepper, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. (I put the onions on the bottom of crock pot and then added everything else). Cover and cook on LOW for 6 - 8 hours. Turn control to HIGH. Dissolve cornstarch in water. Stir corn starch mixture into rib mixture. Cover and cook on HIGH 10 - 15 minutes or until slightly thickened. Serve hot over cooked wide noodles (I used whole wheat egg noodles).