Step-by-Step Guide to Make Perfect Beef Chuck Country Ribs

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef chuck country ribs. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef Chuck Country Ribs is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Beef Chuck Country Ribs is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook beef chuck country ribs using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Beef Chuck Country Ribs:

1. Make ready 2 packages beef chuck country ribs or beef chuck short ribs
2. Get 1/2 c soy sauce
3. Prepare 1/2 c water
4. Get 1/4 c light brown sugar
5. Get 1/4 c red wine vinegar
6. Get 2 tsp sesame oil
7. Make ready 1 tsp crushed red pepper flakes
8. Get 2-3 carrots cut into thirds or fourths
9. Get 1 yellow onion cut into large slices
10. Take to taste Salt, pepper, garlic powder
11. Take Oil
12. Prepare Optional for garnish
13. Take 2 green onions
14. Prepare Sesame seeds

Instructions to make Beef Chuck Country Ribs:

1. Heat oil in a dutch oven over medium high heat. Season ribs with salt, pepper & garlic powder. Place one package at a time into oil. Brown ribs on all four sides, for about 8 minutes. In the meantime, whisk soy sauce, water, brown sugar, vinegar, sesame oil & red pepper flakes in bowl.
2. After 8 minutes, add ribs to croc pot. Cook other package the same way. Add a spoonful of oil to croc pot. Add carrots & onions to pan, mix. Cook until brown. Add minced garlic, cook for 1 minute.
3. Remove carrots/onions & place in whisked sauce you just made. Pour into croc pot. Cover & cook for 4.5 hrs on high or 9.5 hrs on low. Garnish with green onion & sesame seeds if desired. Best served over mashed potatoes or rice.

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