Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
Yield: Serves 4 to 6
- 2 to 3 pounds or boneless short ribs
- 4 tablespoons flour
- 1 1/2 teaspoons grill seasoning for steak
- 2 tablespoons olive oil
- 2 envelopes (.75 ounces each) mushroom gravy or brown gravy mix
- 3/4 cup dry red wine
- 3/4 cup beef broth
- 1 1/2 cups frozen small white onions or pearl onions
Heat olive oil over medium high heat in a large skillet. Coat the beef with the flour mixture then brown in the hot oil on all sides.
In a large cup or small bowl, combine the beef broth and gravy mix.
Transfer the beef to a 3 1/2- to 5-quart slow cooker and top with the onions. Pour the gravy mixture over all. Pour the red wine in the hot pan and scrape up browned bits; pour over the meat mixture.
Cover and cook on LOW for 7 to 9 hours.
Serve with mashed potatoes and your favorite side vegetable.
Serves 4 to 6.
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