Skip to Content
Menu

Savory Beef Short Rib Dinner

  • Save Recipe
  • Prep 35 min
  • Total 8 hr 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Juicy mouth-watering beef rib dinner packed with veggies for your family!
By Betty Crocker Kitchens
Updated May 17, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    To cut down on prep time, use 16 baby-cut carrots instead of the whole carrots.

Nutrition

425 Calories, 13g Total Fat, 22g Protein, 55g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
425
Calories from Fat
115
Total Fat
13g
Saturated Fat
5g
Cholesterol
50mg
Sodium
710mg
Total Carbohydrate
55g
Dietary Fiber
6g
Protein
22g
% 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.
© 2024 ®/TM General Mills All Rights Reserved