Slow-Cooker Short Rib Dinner - SpiceYourCooking.com

Delight in scrumptious dinner any day of the week with this juicy browned short ribs and vegetables dish slow cooked in herbs and dry red wine.

Ingredients

1

Brown beef ribs in big nonstick frying pan over medium-high heat until browned on all sides, turning regularly.
2

On the other hand, in 4 to 6-quart sluggish cooker, layer onion, tomato, carrots, potatoes and garlic.
3

Spoon browned beef into slow cooker. Drain off any fat from frying pan; add red wine, 1/2 cup of the water and bouillon to frying pan.
4

Cover; cook on low setting for 8 to 10 hours.
5

About 15 minutes prior to serving, with slotted spoon, remove beef and vegetables from slow cooker; location in serving bowl. Skim off fat from cooking juices in sluggish cooker.
6

In 4-cup glass determining cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Put juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mix boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.

Short ribs are trimmed from narrow beef rib and brief plate areas.
Utilize a kitchen area scissors to snip sun-dried tomatoes into strips; spritz the blades with nonstick cooking spray so the tomatoes won’t stick.
Browning and draining pipes the short ribs before continuing to cook them eliminates some of the fat.
Use numerous layers of paper towels to blot the fat from the surface of the cooking juices before including the thickeners, or skim off the fat with a ladle.
For a crisp salad, integrate lettuce, apple pieces and walnuts, and serve with blue cheese dressing.