Slow Cooked Beef Short Ribs
This is a really easy to make hearty meal for a chilly winter night. All you need are some gorgeous beef short ribs, onions, tomatoes, vinegar and brown sugar and a few other ingredients – throw them all in the slow cooker on low and let this dish stew for about 4-5 hours. Make sure you’re hungry – it’s filling, warm and delicious. Definitely food coma material!
1/3 c. water
¼ c. tomato paste
3 tbsp brown sugar
1 tbsp prepared mustard
2 tsp seasoned salt (Paula Deen’s House Seasoning)
2 tsp cider vinegar
1 tsp Worcestershire sauce
1 tsp beef bouillon granules
1 tsp chopped garlic
1 can Belgian mini baby carrots, drained
2 lbs beef short ribs
1 small tomato, chopped (or 1 small can crushed tomatoes)
1 small onion, chopped
1 tbsp cornstarch
1 tbsp cold water
1 small bag Yukon gold baby potatoes
In a 3 qt. slow cooker, combine the first 10 ingredients. Add the ribs, tomato and onion.
Cover and cook on low for 4.5 hours or until meat is tender.
Cook baby Yukon potatoes in boiling water for approximately 5-10 mins. Drain.
Cut in halves and quarters and add to slow cooker. In a small bowl, combine cornstarch
and cold water until smooth; gradually. Stir into cooking juices. Cover and cook for 10-15
minutes or until thickened.
Serve in big bowls with some crusty French bread and a side salad. Add a glass of bold red
and you’ve got a heartwarming dish to get you through any cold winter night.