For this recipe, order English-cut short ribs from the butcher, where the ribs are separated and cut into about 2-inch (5 cm) lengths. Serve with horseradish mashed potatoes. Shred any leftover meat to enjoy in a sandwich with the sauce as a dip.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2012
Ingredients
Method
In slow cooker, combine onions, carrots, celery, garlic, bay leaves, paprika, salt and pepper.Whisk together broth, beer, tomato paste, mustard and honey; pour into slow cooker. Submerge ribs in liquid.
Cover and cook on low until meat is tender enough to pull away from bone, 7 to 8 hours. Discard bay leaves. Skim off fat.
Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until slightly thickened, about 20 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 616 mg
- Sugars 5 g
- Protein 19 g
- Calories 367.0
- Total fat 27 g
- Potassium 524 mg
- Cholesterol 58 mg
- Saturated fat 12 g
- Total carbohydrate 13 g
%RDI
- Iron 14.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 36.0
- Vitamin C 7.0
