Slow-Cooked Mustard Short Ribs
You can never have too many main course recipes, so give Slow-Cooked Mustard Short Ribs a try. One portion of this dish contains roughly 21g of protein, 27g of fat, and a total of 438 calories. For $2.24 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. 166 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Framed Cooks. If you have baby corn, salt and pepper, heavy cream, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is excellent. Slow-Cooked Short Ribs, Slow-cooked Short Ribs, and Slow-Cooked Short Ribs with Gremolata are very similar to this recipe.
Servings: 6
Ingredients:
1 pound baby red or yellow potatoes, cut in halves
1 cup beef broth
2 cups carrots, peeled and cut into 2 inch pieces
1 tablespoon chopped chives, plus more for sprinkling
2 tablespoons cornstarch dissolved in 4 tablespoons cold water
1/4 cup flour
2 garlic cloves, minced
2 tablespoons grainy mustard
1/4 cup heavy cream
4 tablespoons olive oil
1 large onion, cut into eighths
1/2 teaspoon each salt and pepper
1 1/2 pounds boneless short ribs
1/2 cup sour cream
2 tablespoons Worcestershire sauce
Equipment:
frying pan
slow cooker
Cooking instruction summary:
1. Pat ribs dry. Mix together salt, pepper and flour and dredge ribs in flour mixture.2. Heat oil in a heavy skillet over medium high heat. Add ribs and sear until browned on all sides, about 10 minutes total. Transfer ribs to slow cooker.3. Add vegetables and garlic to slow cooker. Stir 2 tablespoons mustard and the Worcestershire sauce into broth. Pour into the slow cooker, cover and cook on low for 8-10 hours.4. When ribs are finished cooking, stir cornstarch mixture into the rib mixture and stir. Cook for an additional 10 minutes, then stir in cream.5. Make sauce by combining sour cream, remaining mustard and chives.6. Divide short rib mixture among plates. Top with sour cream mixture, sprinkle more chives on top and serve.
Step by step:
1. Pat ribs dry.
2. Mix together salt, pepper and flour and dredge ribs in flour mixture.
3. Heat oil in a heavy skillet over medium high heat.
4. Add ribs and sear until browned on all sides, about 10 minutes total.
5. Transfer ribs to slow cooker.
6. Add vegetables and garlic to slow cooker. Stir 2 tablespoons mustard and the Worcestershire sauce into broth.
7. Pour into the slow cooker, cover and cook on low for 8-10 hours.
8. When ribs are finished cooking, stir cornstarch mixture into the rib mixture and stir. Cook for an additional 10 minutes, then stir in cream.
9. Make sauce by combining sour cream, remaining mustard and chives.
10. Divide short rib mixture among plates. Top with sour cream mixture, sprinkle more chives on top and serve.
Nutrition Information:
covered percent of daily need
