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Short Ribs 2
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|3 lbs||beef short ribs, (cut into 2-3-inch pieces crosswise, fat trimmed off)|
|1/3 cup||all-purpose flour|
|2 tsp||kosher salt|
|1/2 tsp||ground black pepper|
|1||yellow onion, (large)|
|4||garlic cloves, (pressed)|
|2 cups||beef broth|
|2 Tbsp||red wine vinegar|
|1 Tbsp||honey, (or brown sugar)|
|2 Tbsp||dark soy sauce|
In a large skillet, fry the bacon strips until most of the fat has rendered out. Remove the bacon and reserve for other uses, or snack on it.
Season the ribs with salt and pepper and brown over high heat on all sides, about 4 minutes per side, until deep golden brown. If they brown too fast, reduce heat to medium-high.
Transfer short ribs to a slow cooker. For three pounds of beef short ribs a 4-quart slow cooker would be sufficient but you can go as high as 6 quarts.
In the same skillet, saute the onion over high heat, until golden brown. Add the garlic and cook for another 20 seconds.
Once the garlic is fragrant, add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.
Add the beef broth and stir well. Add the vinegar, honey and dark soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits.
Taste the sauce and adjust as needed. It should taste just right. If you want more sweetness, add more honey.
Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way.
Cook on low for 6-7 hours, or 3-4 hours on high. You can cook longer but more fat will be rendered out and the meat won't taste as succulent.
Stir well, but be careful to not break the meat pieces. Serve hot over mashed potatoes, pasta, etc.