Mike Roy's Souper Short Ribs for the Slow-Cooker
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These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
ingredients
- 3 -4 lbs lean beef short ribs
- 3 tablespoons flour
- 3 tablespoons oil
- 1 (1 ounce) envelope onion soup mix
- 1 (10 ounce) can cream of mushroom soup (fat-reduced, if desired) (optional)
- 1⁄2 - 1 cup dry red california wine (I use 1/2 cup) or 1/2-1 cup water (I use 1/2 cup)
directions
- Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
- Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
- Cover and cook at LOW for 6-8 hours.
- Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!
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RECIPE MADE WITH LOVE BY
@Lorraine of AZ
Contributor
@Lorraine of AZ
Contributor
"These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes."
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These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.
