These delicious, melt-in-your-mouth beef short ribs are easy to prepare and cook in the slow cooker. Serve the short ribs with mashed potatoes and your choice of a side vegetable or salad.
Yield: Serves 4.
- 3 tablespoons olive oil
- 4 pounds beef short ribs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 envelope onion soup mix
- 1 can (approx. 10 3/4 ounces) condensed beef broth
- 1 cup dry red wine
Heat olive oil in a large skillet over medium heat. Put flour, salt, and pepper in a large food storage bag or bowl. Toss the short ribs to coat throughly. Sear on all sides until browned. Put in the slow cooker. Combine the remaining ingredients and pour over the short ribs. Cover and cook on LOW for 7 to 9 hours.
Remove the ribs and pour juices into a gravy separator or skim off fat. Discard the fat and pour the juices into a saucepan. Put the ribs back in the slow cooker (remove the bones, if desired) and keep warm.
Simmer the juices on the stovetop for 5 to 6 minutes, until reduced by about a third. Serve along with the short ribs.
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