Savory Beef Short Rib Dinner

Juicy mouth-watering beef rib dinner packed with veggies for your family! MORE+ LESS-

By Betty Crocker Kitchens

May 17, 2013

Ingredients

pounds beef short ribs

1/2

large onion, cut into 4 wedges

sun-dried tomato halves (not oil-packed), cut into thin strips

medium carrots, cut lengthwise in half, then cut crosswise in half

small red potatoes (1 pound)

clove garlic, finely chopped

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried basil leaves

1/4

teaspoon pepper

1/2

cup dry red wine or water

cup water

teaspoon beef bouillon granules

tablespoons all-purpose flour

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1

Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
2

Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
3

Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
4

About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
5

Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.

This recipe calls for dry sun-dried tomatoes, which absorb juices and become tender during cooking. Don't confuse them with oil-packed sun-dried tomatoes. Look for dry sun-dried tomatoes in the produce department near the other dried foods.
To cut down on prep time, use 16 baby-cut carrots instead of the whole carrots.