Give this beef short rib recipe a little love early in the day for a hearty dinner later, vegetables and all. Slow cooking makes the meat nice and tender.
pounds beef short ribs, cut into rib sections
teaspoon seasoned salt
small whole red potatoes
cups baby-cut carrots
can (10.75 ounces) condensed cream of celery soup
cup chili sauce
tablespoons Worcestershire sauce
teaspoon garlic pepper
cups Green Giant™ frozen cut green beans (from 1-pound bag), thawed
Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
Cover and cook on Low heat setting 7 to 9 hours.
Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.
This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.
Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.