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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||75%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 8g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These juicy, melt-in-your-mouth beef short ribs are served with delicious gravy for a fabulous meal. Serve with garlic mashed potatoes and your favorite vegetables, or serve them with hot cooked noodles or rice.
Make this dish with boneless or meaty bone-in short ribs. Or make the dish with a lean chuck roast, cut into chunks, or cubed. If you use short ribs on the bone, allow about 1 pound per person, depending on how meaty they are.
Short ribs are from the lower part of the rib cage and are known to be tough and heavy with connective tissue. Cut short—generally 3 to 4 inches long—they will fit nicely in your slow cooker. While the most common way to cook short ribs is braising them, cooking them slowly in the crock pot makes these meaty ribs just fall off the bone tender.
3 pounds boneless beef short ribs
1/3 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup coarsely chopped onion
8 ounces mushrooms, sliced
1/2 cup red wine, such as cabernet or pinot noir
1 cup beef broth
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
Gather the ingredients.
Trim excess fat from the short ribs.
Combine the flour, salt, and freshly ground black pepper in a food storage bag or a wide shallow plate. Mix well.
Shake or dredge the beef pieces with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides.
Transfer the ribs to the slow cooker.
Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened.
Add the wine and scrape up browned bits.
Continue cooking, stirring, for about 2 more minutes, until the wine is reduced by half.
Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute.
Pour the wine and broth mixture over the ribs in the slow cooker.
Cover and cook on low for 7 to 9 hours or until the beef is very tender.
Remove the beef and vegetables to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat.
Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
Combine the cornstarch with about 2 tablespoons of cold water.
Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
Serve the short ribs with the gravy.
- Plan to serve at least 2 short ribs per person, if they’re adults.
- These cooked ribs will last in the refrigerator for three to four days in an airtight container or plastic bag.
Are boneless short ribs as good as bone in?
- As with any type of meat, bones provide that extra flavor, so bone-in short ribs are preferred over boneless short ribs.
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