Slow-cooker beef short ribs

Simmering meat slowly is a fall-style cooking method, and the slow cooker makes it an easy dish to put together!

Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.

Slow-cooker beef short ribs

Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein

Ingredients:

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Method:

Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.

Add tomatoes, wine, broth, carrots, onions and rosemary.

Cover, cook on low for 10-12 hours or until the meat is tender.

Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.

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Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith