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3 large carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
½ cup dry red wine
¼ cup beef broth
2 tablespoons Dijon-style mustard
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon dried thyme, crushed
¼ teaspoon black pepper
1 bay leaf
Place carrots and onions in a 4 or 5 quart slow cooker. Place beef on top of vegetables. In a small bowl stir together wine, broth, mustard, garlic, salt, thyme, and pepper. Add broth mixture and bay leaf to cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
Use a slotted spoon to transfer ribs and vegetables to a serving dish, reserving cooking liquid. Discard bay leaf. Skim fat from liquid. Pour some of the cooking liquid over ribs to moisten. Serve with Horseradish Sauce.
1 ounce of light dairy sour cream
2 tablespoons of prepared horseradish
⅛ teaspoon of salt
In a small bowl, combine sour cream, horseradish, and salt. Cover and chill until ready to serve.