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$5.70 per serving
5 likes
Ready in 45 minutes
Spoonacular Score: 73% 
Crock Pot Boneless Beef Ribs might be just the main course you are searching for. This recipe serves 4 and costs $5.7 per serving. One serving contains 1674 calories, 53g of protein, and 133g of fat. This recipe from Foodista has 5 fans. Head to the store and pick up flour, butter, tabasco sauce, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. Similar recipes include Spicy Chili w Boneless Beef Short Ribs, Tender Gluten Free Gourmet Boneless Beef Short Ribs, and Pressure-Cooker Asian-Style Boneless Beef Short Ribs.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Ketchup can pack in a surprising amount of sugar, so read the nutrition facts label and find a brand that doesn't have too much. Of course, you can also make your own ketchup so you can control how much sugar goes in.
Making your own ketchup from scratch won't actually save you money and will definitely cost you more time. Personally, we will be sticking with store bought, but watching our serving sizes to avoid too much sugar.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
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