Crockpot Braised Short Ribs With Beets Food

BRAISED SHORT RIBS (CROCK POT)

Braised Short Ribs (crock Pot) image

Make and share this Braised Short Ribs (crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs short rib of beef
1/2 cup flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
2 medium onions, sliced
1 garlic clove, chopped
1 cup beef broth or 1 cup water
2 tablespoons flour
3 tablespoons water

Steps:

Place ribs on broiler rack and brown to remove fat. Drain well.
Combine 1/2 cup flour with paprika, salt and dry mustard. Toss with ribs.
Place remaining ingredients (except 2 TBSPS flour and 2 TBSPS water) in Crock Pot.
Stir to mix ribs with onion rings -- be sure the onions are under the ribs, not on top.
Cover and cook LOW 8-12 hours.
Remove the ribs to warm serving platter. Make a smooth past of the flour and water. Turn Crock Pot to HIGH and stir in paste. Cover and cook until gravy is thickened.

Nutrition Facts : Calories 962.3, Fat 82.5, SaturatedFat 35.8, Cholesterol 172.4, Sodium 696.5, Carbohydrate 15.3, Fiber 1.2, Sugar 1.7, Protein 34.8

BRAISED SHORT RIBS (CROCK POT)

Braised Short Ribs (Crock Pot) image

This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours on it.

Provided by Eliza S

Categories Meat

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 lbs beef short ribs, 3 -inch-long
kosher salt, coarse
2 cups red wine, dry
1 (14 1/2 ounce) can diced tomatoes with juice
1 (6 ounce) package button mushrooms, sliced
1/2 cup onion, finely chopped
6 garlic cloves, peeled
6 italian parsley sprigs, fresh
2 bay leaves
crusty bread

Steps:

Sprinkle ribs with coarse salt and pepper.
Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

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