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
- 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.
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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.
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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.