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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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âThe whole family will love these ribs!â The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri Ingredients:
1 large onion, sliced |
4 pounds bone-in beef short ribs |
1/2 pound sliced fresh mushrooms |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup water |
1 envelope brown gravy mix |
1 teaspoon minced garlic |
1/2 teaspoon dried thyme |
1 tablespoon cornstarch |
2 tablespoons cold water |
hot mashed potatoes |
Directions:
1. Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
2. Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
3. Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes. Yield: 6 servings.
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