A hearty and flavorful dish perfect for a comforting dinner.
Heat a skillet over medium-high heat and sear the beef ribs on all sides until browned.
Searing the ribs locks in the juices and adds a depth of flavor to the dish.
Place the seared ribs into the slow cooker along with the onions, potatoes, and carrots.
Layer the vegetables at the bottom to ensure even cooking.
In a mixing bowl, combine the red wine vinegar, paprika, curry powder, chili powder, mustard powder, salt, and black pepper.
Mix the spices thoroughly to ensure an even distribution of flavors.
Pour the mixture over the ribs and vegetables in the slow cooker.
Ensure the sauce covers the ingredients for consistent flavor.
Cover and cook on low for 8-10 hours until the ribs are tender and the vegetables are cooked through.
Check the ribs occasionally to ensure they are not overcooked.
Remove the ribs and vegetables from the slow cooker and set aside.
Use a slotted spoon to remove the ingredients without breaking them.
Mix the cornstarch with water in a small bowl to create a slurry.
Whisk the slurry well to avoid lumps.
Add the slurry to the liquid in the slow cooker and stir until thickened.
Cook the sauce for a few minutes after adding the slurry to achieve the desired consistency.
Serve the ribs and vegetables with the thickened sauce drizzled over them.
Garnish with fresh parsley for a touch of color and freshness.
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