Hearty Short Ribs
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 6 servings.
“The whole family will love these ribs!” The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri
Ingredients
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1 large onion, sliced
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4 pounds bone-in beef short ribs
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1/2 pound sliced fresh mushrooms
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/2 cup water
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1 envelope brown gravy mix
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1 teaspoon minced garlic
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1/2 teaspoon dried thyme
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1 tablespoon cornstarch
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2 tablespoons cold water
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Hot mashed potatoes
Directions
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1.
Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low until meat is tender, 6-6-1/2 hours.
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2.
Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.
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3.
Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with mashed potatoes.
Nutrition Facts
1 each: 317 calories, 18g fat (7g saturated fat), 75mg cholesterol, 769mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 27g protein.
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