Pulled Barbecue Beef

By á-21227

The addition of an intensely smoky-sweet barbecue sauce is a great way to kick-up boring midweek dinners.

Ingredients

• 4 pound(s) bone-in beef short ribs
• Salt
• Pepper
• 2 teaspoon(s) vegetable oil
• 1 cup(s) ketchup
• 2 tablespoon(s) spicy brown mustard
• 1 tablespoon(s) Worcestershire sauce
• 1 tablespoon(s) red wine vinegar
• 1 teaspoon(s) smoked paprika
• 1/4 teaspoon(s) crushed red pepper
• 1/4 teaspoon(s) onion powder
• 3 cup(s) slaw mix
• 2 tablespoon(s) red wine vinegar
• 1/2 teaspoon(s) crushed red pepper

Details

Servings 1
Preparation time 20mins
Cooking time 320mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides.

Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together flavoring liquids (ketchup, mustard, Worcestershire sauce, and vinegar) and seasonings (smoked paprika, red pepper, onion powder). Transfer meat to slow cooker bowl.

Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together ketchup, mustard, Worcestershire sauce, 1 tablespoon red wine vinegar, smoked paprika, 1/4 teaspoon crushed red pepper, and onion powder.

Cover and cook 5 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid.

Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half.

With hands, shred meat, discarding fat, bones, and gristle. Transfer meat to pot with reduced sauce; toss until well coated. In large bowl, toss slaw mix with 2 tablespoons red wine vinegar, 1/2 teaspoon crushed red pepper, and 1/8 teaspoon salt. Serve meat on hamburger buns with slaw.