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Slow-Cooker Braised Short Ribs with Mashed Potatoes
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-
Prep
10
min
-
Total
10
hr
10
min
-
Servings
4
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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
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4
servings mashed potatoes (refrigerated, instant or frozen), heated
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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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 595
- Calories from Fat
- 335
- Total Fat
- 37g
- Cholesterol
- 105mg
- Sodium
- 1330mg
- Total Carbohydrate
- 29g
- Protein
- 37g
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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