Meltingly tender short ribs make a great meal.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodCut ribs into 1-rib pieces; trim off fat. Season with 1/4 tsp each of the salt and pepper. Broil on foil-lined baking sheet, turning once, until browned, 8 to 10 minutes. Add to slow cooker.
In large skillet, cook bacon over medium heat until crisp. Drain on paper towel. Drain fat from skillet. Cook onion, garlic, carrot, thyme and remaining salt and pepper over medium heat until onion is softened, 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; cover and keep warm.
Skim fat from liquid in slow cooker. Whisk flour with 1/4 cup water; whisk into liquid. Cook, covered, 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