Braised Short Ribs and Vegetables

Southern Living
Makes 8 servings


+ Add To Shopping List
4 pounds beef short ribs, trimmed and cut in half
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 (14-oz.) can fat-free beef broth
1 (15-oz.) can diced tomatoes, drained
1/2 cup dry red wine
4 carrots, peeled and coarsely chopped
1 medium-size sweet onion, cut into 8 wedges
1 teaspoon dried thyme
Hot cooked grits
Chopped fresh thyme (optional)


Prep: 15 Minutes
Cook: 6 Hours, 20 Minutes

1. Rinse short ribs, and pat dry. Remove and discard silver skin, if necessary. Sprinkle ribs with salt and pepper.

2. Cook short ribs in hot oil in a Dutch oven over medium heat 10 minutes on each side or until browned. Transfer ribs to a 6-qt. slow cooker.

3. Add broth and next 5 ingredients to slow cooker. Cover and cook on HIGH 6 hours or until meat is tender. Serve over hot cooked grits. Sprinkle with chopped fresh thyme, if desired.

Created date

September 2008