Beef Chuck Country Ribs

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beef chuck country ribs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Beef Chuck Country Ribs is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Beef Chuck Country Ribs is something that I’ve loved my entire 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 cook it.

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