Ingredients
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1 1/2 lbs short rib of beef
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1/2 cup white rum
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1 cup white rice
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1 (14 1/2 ounce) can diced tomatoes
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1 fresh red pepper (diced)
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1/2 teaspoon ground ginger
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1 tablespoon olive oil
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1/4 cup white flour
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1 large sweet onion (sliced)
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2 teaspoons minced garlic
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1 teaspoon brown sugar
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1/4 teaspoon thyme
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1/8 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/2 teaspoon red pepper flakes
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1 tablespoon orange zest
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1 cup beef broth
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salt
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pepper
Instructions
- Pour Olive Oil in skillet over med high heat.
- Salt & Pepper Short Ribs to taste.
- Dredge Short Ribs in Flour.
- Brown all sides of Short Ribs in skillet.
- Put layer of sliced Sweet Onions on bottom of Crock pot.
- Remove Ribs from skillet, place on top of onions in Crock pot.
- Deglaze skillet with 1/2 cup Beef Broth.
- Pour liquid in Crock pot.
- Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
- Serve over cooked rice.