Slow Cooked Short Ribs with Carrots and Apples
2 large apples, peeled, cored and cut into large pieces
4 carrots, cut into large pieces
1 large onion, peeled and cut into wedges
3 1/2 pounds bone-in beef short ribs
1 cup applesauce
1/4 cup cider vinegar
4 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon dry mustard
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup apple cider
1. Put the apples, carrots and onions in a large slow cooker, and top with the short ribs
2. Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.
3. Transfer the beef, fruit and vegetables to a serving platter. Pour the juices from the slow cooker into a small saucepan and simmer for 5 minutes.
4. Mix the cornstarch with the cider until smooth. Pour into the simmering juices, bring to a boil and cook for one minute or until the sauce thickens. Pour the sauce over the ribs and serve.