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Rustic Short Ribs With Mustard Sauce
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- #118562
Rich, complex flavors of French cuisine meet the ease of a crockpot in this recipe. Braised short ribs paired with vegetables make up a hearty plate of countryside comfort food.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 1/2 pounds lean beef short ribs
1 1/3 cup chicken broth
1/4 cup Dijon mustard with horseradish
1 tablespoon white wine vinegar
2 teaspoons (chopped) garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound baby fingerling or red potatoes, halved
3/4 pound baby carrots
1 cup (chopped) onion
1 tablespoon all-purpose flour
2 tablespoons sour cream
1 tablespoon fresh tarragon, chopped
directions
Arrange ribs on broiler-pan rack. Broil 4 inches from heat source 10 minutes, turning several times, until well browned.
In a 5-quart or larger slow cooker, combine 1 cup of the broth, 3 tablespoons of the mustard, vinegar, garlic, and half the salt and pepper. Add potatoes, carrots, and onion. Place short ribs, bone-side up, on top.
Cover and cook on high 4 hours or low 8 hours, or until beef is fork-tender and falling off bones.
Transfer ribs and vegetables to a platter, discarding bones. Cover with foil to keep warm. Skim fat from surface of braising liquid in cooker and adjust cooker setting to high if liquid is low.
In a small bowl, whisk remaining 1/3 cup broth and flour until blended. Whisk in remaining 1 tablespoon mustard, sour cream, tarragon, and remaining 1/2 tsp. each of salt and pepper. Add to braising liquid in cooker, then cover and cook 15 minutes, until slightly thickened.
To serve, spoon mustard sauce over short ribs and vegetables.
added by
lynnemarie
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 15, 2011
Short ribs are quite possibly one of my favorite foods. I hadn't cooked them in the crockpot before so I was curious how they would turn out. Typically with short ribs you flour them and brown them in oil before cooking. This recipe has you broiling them. I think I would have liked them browned instead to keep them a little more moist but the recipe was quite good and they weren't dried out or anything. The vegetables were nicely done and the sauce created at the end gives it a nice boost to the flavor (long cooking times will make flavors mellow so you usually want to add some sort of flavor at the end when using a crockpot).