Boneless Short Ribs in a Crock Pot

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READY IN: 6hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big bowl, mix together flour, salt, pepper and onion powder (if you use a fresh onion put it in with the liquid instead).
  • Dredge the ribs in the mixture and then assemble in an aluminum foil pan with a bit of oil. Broil in the oven until they are browned.
  • While you're browning - mix together all the other ingredients (fresh onion if applicable) using a wire whisk.
  • Peel and cube potatoes and arrange them in the bottom of the crock pot - season with salt.
  • When meat is browned, place on top of the potatoes and pour the liquid mixture over it.
  • Cook for 6 hours on high - or longer on low.
  • During the last 2 hours or so, mix it up.
  • During the last hour - mix it again and put in the mushrooms.
  • When the crock is done cooking - remove meat; remove potatoes. Use Flour - 1 tbsp at a time to make the gravy smooth and thick - depending on how much liquid you have you'll need to keep adding the flour until smooth (I use a wire whisk and do this directly in the crock pot).
  • Serve the potatoes and meat in separate plates with the gravy on the side.
  • As an aside, the gravy is really delicious so you could omit the potatoes from the crock pot and do mashed potatoes instead.
  • I do NOT use carrots because their taste contaminates everything in the crock pot and makes everything taste like carrots.
  • I do NOT use a fresh onion because the flavour is sometimes too overpowering.
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