Crock Pots are a wonderful thing. They require simple preparation but keep the ingredients moist. This is the recipe. The red wine vinegar is very powerful and could be lowered to 1/2 cup for less intense flavor. Fat can be trimmed from the short ribs, but any residual fat will melt off.
These go very well with a side of collard greens (see recipe here). They can be served over mashed potatoes, like taco meat, or by itself! This is an extremely versatile recipe!
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