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Short Ribs of Beef

3 lb Beef short ribs; lean, well trimmed
3 tb Dijon mustard w/horseradish
1/2 c Chicken broth
1 tb Cider vinegar
1 ts Yellow mustard seeds
1/2 ts Salt
1/2 ts Pepper
1 lb Small white or red skinned new potatoes; quartered
1 lb Carrots; peeled, cut in 2" lengths
1 md Onion; halved, each half cut in 6 wedges


Mustard Sauce:
1/3 c Water
2 tb Flour
1 tb Dijon mustard w/horseradish
1 tb Fat free sour cream
1/2 ts Salt


Arrange ribs on broiler pan rack; broil 4" from heat source for 10 minutes, turning several times, until well browned. In a 5- or 6-quart slow cooker, combine mustard, broth, cider vinegar, mustard seeds, salt, and pepper. Add potatoes, carrots, and onion; top with short ribs, bone side up. Cover; cook on low heat setting for 7 to 8 hrs. , until beef is fork tender and falling off bones. Transfer ribs and vegetables to a platter; cover with foil to keep warm. Skim fat from surface of braising liquid in cooker; adjust setting to high.

Sauce - in small bowl, whisk the water and flour until blended; whisk in mustard, sour cream, and salt. Add to cooking liquid; cover and cook 10 to 15 minutes, until slightly thickened. Serve with short ribs and vegetables.

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