Categories: Slow Cooker

Ingredients

• 1 lb trimmed boneless beef short ribs
• 3 tbsp flour
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups beef stock, divided
• 1/4 cup Sriracha
• 3 tbsp ketchup
• 2 tbsp Worcestershire
• 1 tbsp brown sugar
• 3 cups frozen french-fried potatoes
• 1 cup cheese curds or 4 oz white cheddar cheese, broken into small chunks

Directions

1. Toss ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a skillet, brown ribs in oil. Place in slow cooker; reserve drippings.

2. In same skillet, saute onion until tender. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan.

3. Whisk reserved flour mixture, Sriracha, ketchup, Worcestershire, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs.

4. Cook, covered, on LOW 6-8 hours. Remove ribs; shred. Skim fat from onion mixture; puree. Cook potatoes as directed. Serve beef over potatoes; top with gravy and cheese.

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