SLOW COOKER SHORT RIBS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
2 cups rich, beef stock
1 tbsp. canola oil
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Directions: |
Directions:In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the beef stock and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:8 hours until tender |
Personal
Notes: |
Personal
Notes: For in it the righteousness of God is revealed from faith to faith; as it is written, “The just shall live by faith.”
~ Romans 1:17
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