Categories: Beef

Ingredients

• 1/4 cup all-purpose flour
• 2 tablespoons packed light brown sugar
• 1 1/2 tablespoons ancho chile powder
• 2 cloves garlic, minced
• 2 teaspoons finely chopped fresh thyme
• Kosher salt and freshly ground pepper
• 4 pounds bone-in short ribs (about 2 inches thick)
• 3/4 cup apple butter
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• 1 cup apple cider
• 3 carrots, thinly sliced
• 5 scallions (white and light green parts only), thinly sliced
• Cornbread, for serving

Directions

1. Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.

2. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.

3. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

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