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3-1/2 Pounds beef short ribs
1 Tablespoon vegetable oil
1 Large onion, cut into wedges
4 Medium potatoes, peeled
4 Medium carrots, pared, cut up
1 Cup water
1 Cup tomato ketchup
1/3 Cup red wine vinegar
1 Tablespoon paprika
1 Teaspoon curry powder
1/2 Teaspoon chili powder
1/2 Teaspoon dry mustard
2 Teaspoons salt
1 Tablespoon cornstarch, (optional)
2 Tablespoons water

Brown ribs in vegetable oil; place in crock pot with onions, potatoes and carrots. Mix next 8 ingredients and pour over ribs and vegetables. Cover and cook on LOW for 8 to 10 hours. Thicken with cornstarch mixed with water, if desired. This recipe yields 4 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999