Wine-Braised Short Ribs

Green Giant® mushrooms are a simple addition to these succulent beef ribs. Creating a mouth-watering dinner.

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  • prep time 15 min
  • total time 8 hr 35 min
  • ingredients 13
  • servings 6
 

Ingredients

1
bag (1 lb) ready-to-eat baby-cut carrots
1 1/2
cups chopped onion
4
cloves garlic, finely chopped
5
lb bone-in beef short ribs, cut into 3- to 4-inch pieces
1 1/2
teaspoons salt
1/2
teaspoon pepper
2
jars (4.5 oz each) Green Giant™ whole mushrooms, drained
3
sprigs fresh Italian (flat-leaf) parsley
2
dried bay leaves
2
cups dry red wine or Progresso™ beef flavored broth (from a 32-oz carton)
1
can (6 oz) tomato paste
1/2
cup cold water
1/4
cup all-purpose flour

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 6- to 7-quart slow cooker with cooking spray. In cooker, place carrots, onion and garlic. Sprinkle beef ribs with salt and pepper; place on vegetables. Top with mushrooms, parsley and bay leaves.
  • 2 In medium bowl, beat wine and tomato paste with wire whisk until blended; pour over rib mixture.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Transfer ribs and vegetables to platter, with slotted spoon; discard parsley and bay leaves. Keep warm. Spoon fat from top of cooking liquid.
  • 5 In small bowl, stir water and flour until well blended; stir into cooking liquid. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until gravy is thickened. Serve gravy with ribs and vegetables.
  • 1 Spray 6- to 7-quart slow cooker with cooking spray. In cooker, place carrots, onion and garlic. Sprinkle beef ribs with salt and pepper; place on vegetables. Top with mushrooms, parsley and bay leaves.
  • 2 In medium bowl, beat wine and tomato paste with wire whisk until blended; pour over rib mixture.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Transfer ribs and vegetables to platter, with slotted spoon; discard parsley and bay leaves. Keep warm. Spoon fat from top of cooking liquid.
  • 5 In small bowl, stir water and flour until well blended; stir into cooking liquid. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until gravy is thickened. Serve gravy with ribs and vegetables.

EXPERT TIPS

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Expert Tips

Serve ribs with packaged sour cream and chive mashed potatoes.

Ask the butcher to cut the short ribs into 3- 4-inch pieces.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
130mg
130%;
Sodium
1450mg
1450%;
Total Carbohydrate
24g
24%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
10%;
Calcium
6%;
Iron
35%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.