We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Savory Beef Short Rib Dinner

 1 Ratings
1 Comments
  • Prep Time 35 min
  • Total Time 8 hr 40 min
  • Servings 4

Juicy mouth-watering beef rib dinner packed with veggies for your family!

Ingredients

2
pounds beef short ribs
1/2
large onion, cut into 4 wedges
2
sun-dried tomato halves (not oil-packed), cut into thin strips
4
medium carrots, cut lengthwise in half, then cut crosswise in half
8
small red potatoes (1 pound)
1
clove garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1/2
cup dry red wine or water
1
cup water
1
teaspoon beef bouillon granules
2
tablespoons all-purpose flour

Directions

  • 1 Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
  • 2 Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
  • 3 Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
  • 4 About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
  • 5 Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.

Expert Tips

This recipe calls for dry sun-dried tomatoes, which absorb juices and become tender during cooking. Don't confuse them with oil-packed sun-dried tomatoes. Look for dry sun-dried tomatoes in the produce department near the other dried foods.

To cut down on prep time, use 16 baby-cut carrots instead of the whole carrots.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
Calories from Fat
115
% Daily Value
Total Fat
13g
13%
Saturated Fat
5g
5%
Cholesterol
50mg
50%
Sodium
710mg
710%
Total Carbohydrate
55g
55%
Dietary Fiber
6g
6%
Protein
22g
22%
% Daily Value*:
Iron
24%
24%
Exchanges:
3 Starch; 2 Vegetable;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close