Short Rib Dinner

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  • 35 min prep time
  • 10 hr 35 min total time
  • 14 ingredients
  • 4 servings

Ingredients

2
lb. beef short ribs, cut into individual rib sections
1/2
large onion, cut into 4 wedges
2
sun-dried tomato halves (not oil-packed), cut into thin strips
4
medium carrots, cut in half lengthwise and crosswise
8
small red potatoes (1 lb.)
1
garlic clove, minced
1/2
cup dry red wine or water
1
cup water
1
teaspoon beef-flavor instant bouillon
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
2
tablespoons all-purpose flour

Directions

  1. 1 Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
  2. 2 Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
  3. 3 Spoon browned beef into slow cooker. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally. Sprinkle beef with salt, thyme, basil and pepper. Pour hot wine mixture over beef.
  4. 4 Cover; cook on low setting for 8 to 10 hours.
  5. 5 About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
  6. 6 In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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