Really yummy and hearty dish. Very easy to make. Served with two-cheese grits and sauteed spinach and garlic. Perfect southern dinner or Sunday supper!
Braised Short Ribs and Vegetables
Yield: Makes 8 servings
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- 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)
- 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.
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