Hearty Short Ribs Recipe
- 1 large onion, sliced
- 4 pounds bone-in beef short ribs
- 1/2 pound sliced fresh mushrooms
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup water
- 1 envelope brown gravy mix
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Hot mashed potatoes
- 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 for 6 to 6-1/2 hours or until meat is tender.
- 2. Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
- 3. Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes. Yield: 6 servings.
2/3 pound ribs with 1/2 cup gravy (calculated without potatoes) equals 317 calories, 18 g fat (7 g saturated fat), 75 mg cholesterol, 769 mg sodium, 12 g carbohydrate, 1 g fiber, 27 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.