Southern Living OCTOBER 2008
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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