Crockpot Country-Style Beef Short Ribs

I had this in the crock the other day, and the smell of it tortured me all day!

Crockpot Country-Style Beef Short Ribs

1 1/4 lbs. boneless beef short ribs, trimmed of all visible fat

salt and pepper

2 onions, sliced into wedges

1 lb. small whole white potatoes

1 1/2 cups whole baby carrots

2 garlic cloves, chopped

1 bay leaf

1 cup low-sodium beef broth

2 tbsp. Worcestershire sauce

3 tbsp. flour

3 tbsp. cold water

1 tbsp. chopped flat-leaf parsley

Sprinkle the ribs with salt and pepper. Spray a skillet with nonstick spray and set over medium heat. Add the ribs and cook, turning once, until browned, about 8 minutes.

Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork-tender, 4 -5 hours on high or 8-10 hours on low.

About 20 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high, until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving.

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