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Slow Cooker Short Ribs Burgundy Recipe

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This recipe for Slow Cooker Short Ribs Burgundy is from Woodsies Hilltop Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. boneless short ribs
4 Tbsp. flour
1 1/2 tsp. grill seasoning for steak
2 Tbsp. olive oil
2 envelopes (.75 oz.each) mushroom gravy or brown gravy mix
3/4 c. dry red wine
3/4 c. beef broth
1 can condensed cream of mushroom soup
1 1/2c. frozen small white onions or pearl onions
Directions:
Directions:
In a food storage bag or on a plate, combine the flour and grill seasoning (or you might substitute a similar seasoning mixture). Heat the olive oil over the medium high heat in a large skillet. Coat the beef with the flour mixture then brown in the hot oil on all sides. In a large cup or small bowl, combine the beef broth and the gravy mix. Transfer the beef to a 3 1/2 -5 quart slow cooker and top with the onions. Pour the gravy mixture over the top. Pour the red wine in the hot pan and scrape up all of the brown bits; pour over the meat mixture. Cover and cook on LOW for 7 to 9 hours. Serve with mashed potatoes and your favorite side vegetables. Serves 4-6

 

 

 

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