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Short Ribs Parisienne

User Rating 5 Star Rating (1 Review)


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  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 4 pounds beef, short ribs, cut into 3" pcs
  • 1/2 teaspoon pepper, black
  • 3 cups onion, sliced
  • 1/4 cup dry red wine, beef broth, or water
  • 1 cup thinly sliced mushrooms, sauteed in butter
  • 1 cup sour cream
  • salt, to taste
  • 2 tablespoons fresh chopped parsley


Set a large skillet over medium-high heat. Sprinkle short ribs with salt then add to hot skillet. Brown short ribs well on all sides. Season the meat with pepper and transfer turn into a bowl. Add the oil to the skillet and saute the onion for about 3 minutes; transfer to the slow-cooker. Swirl the red wine, broth, or water in the hot skillet and scrape up the browned bits. Add to the slow cooker along with the beef ribs.

Cover and cook on LOW for 8 to 10 hours, or until short ribs are very tender.

Remove short ribs to a serving platter and keep warm. Sauté mushrooms in a large skillet until tender; add the cooking liquid to the skillet. Simmer, scraping up the pan juices, until the sauce is reduced and thickened, about 5 to 7 minutes. Remove skillet from the heat. Stir in the sour cream and return to the heat just long enough to heat through. Do not boil. Taste and adjust seasonings. Pour sauce over the meat and sprinkle with fresh parsley.
Serves 6.

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User Reviews

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 5 out of 5
Yummy and easy, Member tortugitas

I made this for Sunday dinner. The meat comes out fork tender. The finished product comes out a little like beef stroganoff. I increased the wine to about a cup when cooking. When making the final sauce, I added garlic salt and flour to thicken the sauce. I paired it with potatoes but I think egg noodles would be great with the sauce. The dish looked really pretty when plated.

19 out of 20 people found this helpful.

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