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Slow-Cooker Braised Short Ribs with Mashed Potatoes

Slow-Cooker Braised Short Ribs with Mashed Potatoes
  • Prep 10 min
  • Total 10 hr 10 min
  • Servings 4
Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!
Updated November 11, 2009

Ingredients

  • 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

Steps

  • 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.

  • Try cooking a 3-pound pot roast this way. It's just as delicious but not as rich as the short ribs.
  • Steamed baby carrots brighten up the plate. They also taste great with the sauce.
  • Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Starch; 4 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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