Beef Chuck Country Ribs

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef chuck country ribs. One of my favorites food recipes. For mine, I am going to 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 in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Beef Chuck Country Ribs is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have beef chuck country ribs using 14 ingredients and 3 steps. Here is how you cook that.

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