The Menu
Slow Cooker Sweet and Tangy Short Ribs
steamed broccoli
warm dinner rolls
Stout-Caramel Ice Cream Sundaes
The Recipes
Slow Cooker Sweet and Tangy Short Ribs
serves 6
Apricot preserves and brown sugar balance the zest of chili sauce and ground mustard for a great weeknight meal.
http://www.bettycrocker.com
Ribs
1 tablespoon vegetable oil
4 lb beef short ribs
1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)
Sauce
1 bottle (12 oz) chili sauce
3/4 cup apricot preserves
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
2 cloves garlic, finely chopped
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
Make the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.
These ribs are great with steamed broccoli and warm dinner rolls.
Stout-Caramel Ice Cream Sundaes
serves 6
Bloggers Adam and Joanne Gallagher from Inspired Taste bring happy hour home.
http://www.bettycrocker.com
http://ww w.inspiredtaste.net/11084/salted-caramel-sauce-recipe/
Stout-Caramel Sauce
1 bottle (12 oz) stout beer
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla
1/8 teaspoon salt
Sundaes
6 scoops vanilla ice cream
1/2 cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)
1 In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
2 Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
3 To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.
Slow Cooker Sweet and Tangy Short Ribs
steamed broccoli
warm dinner rolls
Stout-Caramel Ice Cream Sundaes
The Recipes
Slow Cooker Sweet and Tangy Short Ribs
serves 6
Apricot preserves and brown sugar balance the zest of chili sauce and ground mustard for a great weeknight meal.
http://www.bettycrocker.com
Ribs
1 tablespoon vegetable oil
4 lb beef short ribs
1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)
Sauce
1 bottle (12 oz) chili sauce
3/4 cup apricot preserves
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
2 cloves garlic, finely chopped
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
Make the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.
These ribs are great with steamed broccoli and warm dinner rolls.
Stout-Caramel Ice Cream Sundaes
serves 6
Bloggers Adam and Joanne Gallagher from Inspired Taste bring happy hour home.
http://www.bettycrocker.com
http://ww w.inspiredtaste.net/11084/salted-caramel-sauce-recipe/
Stout-Caramel Sauce
1 bottle (12 oz) stout beer
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla
1/8 teaspoon salt
Sundaes
6 scoops vanilla ice cream
1/2 cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)
1 In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
2 Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
3 To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.
