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November 4, 2009
This Recipe Got Raves!

Club member Cathy Johnson explains why this Cooking Club recipe is a favorite: "It's not only easy, it's incredibly flavorful! I make this regularly for family and friends. I've used the sauce for a variety of dishes because it's so versatile and tasty."

Slow-Cooker Short Rib Sandwich

Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become.

RIBS
4 lb. beef short ribs
1 medium onion, halved, cut into wedges
1 1/2 cups red wine or nonalcoholic red wine
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 crusty hard rolls, split

SAUCE
3/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon sugar
1/4 teaspoon salt

1. Place ribs in slow cooker; top with onion wedges.

2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones.

3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.

4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce.

6 sandwiches

PER SANDWICH: 490 calories, 25 g total fat (10.5 g saturated fat), 28.5 g protein, 35 g carbohydrate, 110 mg cholesterol, 875 mg sodium, 2 g fiber

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