Slow-Cooker Braised Short Ribs with Mashed Potatoes

Slow-Cooker Braised Short Ribs with Mashed Potatoes

Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!

Prep Time

10

Minutes

Total Time

10:10

Hrs:Mins

Makes

4

servings

4
pounds beef short ribs
2
dried bay leaves
2
teaspoons Worcestershire sauce
1
envelope (1.2 ounces) brown gravy mix
1/2
cup dry red wine, if desired
1
can (10 3/4 ounces) condensed golden mushroom soup
4
servings mashed potatoes (refrigerated, instant or frozen), heated
  1. Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
  2. Cover and cook on low heat setting 8 to 10 hours.
  3. Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try cooking a 3-pound pot roast this way. It's just as delicious but not as rich as the short ribs.
Serve-With
Steamed baby carrots brighten up the plate. They also taste great with the sauce.
Special Touch
Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 595
    • (Calories from Fat 335),
  • Total Fat 37g
    • (Saturated Fat 13g,),
  • Cholesterol 105mg;
  • Sodium 1330mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 2g,
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 4 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.