SLOW-COOKER SHORT RIB DINNER

Slow-Cooker Short Rib Dinner image

Enjoy delicious dinner any day of the week with this juicy browned short ribs and vegetables recipe slow cooked in herbs and dry red wine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h35m

Yield 4

Number Of Ingredients 14

Ingredients

2 lb. beef short ribs, cut into individual rib sections
1/2 large onion, cut into 4 wedges
2 sun-dried tomato halves (not oil-packed), cut into thin strips
4 medium carrots, cut in half lengthwise and crosswise
8 small red potatoes (1 lb.)
1 garlic clove, minced
1/2 cup dry red wine or water
1 cup water
1 teaspoon beef-flavor instant bouillon
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons all-purpose flour

Steps:

Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
Spoon browned beef into slow cooker. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally. Sprinkle beef with salt, thyme, basil and pepper. Pour hot wine mixture over beef.
Cover; cook on low setting for 8 to 10 hours.
About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.

Nutrition Facts : Calories 335, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 700 mg, Sugar 6 g