Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

• 1 large Spanish onion, sliced into medium rings
• 4lb boneless beef short ribs
• 1 pound button or cremini mushrooms, sliced
• 1 tsp each – salt, pepper
• 1/2 tsp each – onion powder, garlic powder, ground thyme
• 2 bay leaves
• 1 cup red wine, preferably Cabernet Sauvignon
• 1 14-ounce can low sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbs flour
• 1 tbs butter, softened

Instructions:

1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
2. Place short ribs over the onions, ideally in a single layer.
3. Add the mushrooms to the slow cooker, over the beef.
4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
5. Pour the wine, broth and Worcestershire sauce around the beef.
6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.