Braised Short Ribs and Vegetables |
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Prep Time: 15 Minutes Cook Time: 380 Minutes |
Ready In: 395 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
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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