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Red wine short ribs of beef from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

  • beef short-ribs
  • tomato ketchup
  • store-cupboard ingredients

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Notes about this recipe

  • Aquila on April 05, 2011

    This was very good. I'll definitely make it again. I browned the meat and the onions first. Added a little extra brown sugar. I only used one large onion. I used the optional garlic cloves but couldn't tell if it made any difference. If you're feeling extra ambitious, you might want to de-fat and reduce the cooking liquid. But it's tough to wait when you're hungry and it smells so good!

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