Slow-Cooker Short Rib Dinner

Slow-Cooker Short Rib Dinner


  • Preparation


    35
    min

  • Overall


    10
    hr


    35
    minutes

  • Portions


    4


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

  • 2

    pound. beef brief ribs, cut into specific rib sections
  • 1/2

    big onion, cut into 4 wedges
  • 2

    sun-dried tomato halves (not oil-packed), cut into thin strips
  • 4

    medium carrots, halved lengthwise and crosswise
  • 8

    small red potatoes (1 pound.)
  • 1

    garlic clove, minced
  • 1/2

    cup dry red white wine or water
  • 1

    cup water
  • 1

    teaspoon beef-flavor instant bouillon
  • 1/2

    teaspoon salt
  • 1/2

    teaspoon dried thyme leaves
  • 1/2

    teaspoon dried basil leaves
  • 1/4

    teaspoon pepper
  • 2

    tablespoons versatile flour

Actions

  • 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.

Nutrition Facts

Serving Size:
1 serving
Calories
335
Calories from Fat
115
Total Fat
13 g
20%
Cholesterol
50 mg
17%
Sodium
700 mg
29%
Total Carb
35 g
12%
Dietary Fiber
4g
16%
Sugars
6g
Protein
20 g
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
20%
20%
Exchanges:

2 Starch; 2 Other Carb; 1/2 Fat;.

Percent Daily Worths are based on a 2,000 calorie diet plan.

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