Mike Roy's Souper Short Ribs for the Slow-Cooker

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READY IN: 8hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12 - 1
    cup dry red california wine (I use 1/2 cup) or 1/2-1 cup water (I use 1/2 cup)
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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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