- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2011
MethodCut beef into 1-rib pieces, trimming off fat. Season with 1/4 tsp (1 mL) each of the salt and pepper. Arrange on foil-lined baking sheet; broil, turning once, until well browned, 8 to 10 minutes. Transfer to slow cooker.
In large skillet, cook bacon over medium heat until crisp. Drain on paper towel–lined plate.
Drain fat from skillet. Add onion, garlic, carrot, thyme and remaining salt and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker along with bacon.
In skillet, whisk together sherry, broth and tomato paste; bring to boil, scraping up browned bits. Stir into slow cooker. Cover and cook on low until meat is tender, 5 to 6 hours. Transfer ribs to serving dish; keep warm.
Skim fat from liquid. Whisk flour with 1/4 cup (60 mL) water; whisk into liquid. Cover and cook on high until thickened, 8 to 10 minutes. Pour over ribs. Sprinkle with green onion.
Nutritional facts Per each of 6 servings: about
- Sodium 423 mg
- Protein 22 g
- Calories 335.0
- Total fat 23 g
- Potassium 561 mg
- Cholesterol 63 mg
- Saturated fat 10 g
- Total carbohydrate 10 g
- Iron 18.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 28.0
- Vitamin C 5.0